If you’re looking to impress your friends and family with a taste of Spain, there’s nothing quite like a homemade paella. This iconic dish is a celebration of Spanish flavours, combining rice, saffron, and a variety of proteins and vegetables. Here’s how you can create your own authentic Spanish paella at home:
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 tomato, diced
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1/2 teaspoon saffron threads
- 1 cup Bomba or Calasparra rice
- 2 cups chicken broth
- 1/2 cup dry white wine
- 8 oz. boneless, skinless chicken thighs, cut into small pieces
- 8 oz. Spanish chorizo, sliced
- 8 oz. large shrimp, peeled and deveined
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
Instructions:
- Prepare Your Ingredients: Chop the onion, garlic, and bell peppers. Dice the tomato. Cut the chicken thighs into small pieces and slice the chorizo.
- Heat the Olive Oil: In a large, shallow pan (traditionally a paella pan), heat the olive oil over medium heat.
- Sauté the Onion and Garlic: Add the chopped onion and minced garlic to the pan. Sauté until the onion is soft and translucent, about 5 minutes.
- Add the Bell Peppers and Tomato: Add the sliced red and yellow bell peppers and diced tomato to the pan. Cook for another 5 minutes, until the peppers are slightly softened.
- Add the Spices: Stir in the smoked paprika, sweet paprika, and saffron threads. Cook for 1-2 minutes, until fragrant.
- Add the Rice: Add the Bomba or Calasparra rice to the pan, stirring to coat it in the oil and spices.
- Pour in the Liquids: Pour in the chicken broth and white wine. Stir to combine.
- Add the Protein: Nestle the chicken pieces and chorizo slices into the rice mixture.
- Cook the Paella: Bring the mixture to a simmer. Reduce the heat to low and cover the pan with a lid or aluminum foil. Cook for 20-25 minutes, or until the rice is tender and has absorbed the liquid.
- Add the Shrimp: Arrange the shrimp on top of the paella. Cover and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
- Serve: Remove the paella from the heat. Season with salt and pepper to taste. Garnish with chopped parsley and serve with lemon wedges on the side.
Tips:
- Use a traditional paella pan for the best results, as it allows the rice to cook evenly and develop a delicious socarrat (crispy bottom).
- For a seafood paella, you can substitute the chicken and chorizo with a mix of seafood such as mussels, clams, and squid.
- Let the paella rest for a few minutes before serving to allow the flavours to meld together.
