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The Perfect Paella Recipe

A traditional Spanish dish full of zest, spice, and flavor!

Ingredients

Scale

 

  • 1 lb. extra large shrimp, peeled and deveined
  • 2 Tbsp. olive oil
  • salt & pepper
  • 3 tsp. paprika
  • 10 garlic cloves, finely minced
  • 1 lb. boneless, skinless chicken thighs
  • 1 red bell pepper, seeded and cut into thin strips
  • 8 Oz. Spanish chorizo (or whatever you can find), cut ½ inch on the bias
  • 1 whole andouille sausage, cut on the bias
  • 1 medium onion, finely minced
  • 1 (14.5 oz.) can diced tomatoes, drained, minced, and rinsed again
  • 2 cups Arborio rice
  • 3 cups chicken broth
  • ½ c. dry white wine
  • ¾ tsp. saffron threads, crumbled
  • 1 bay leaf
  • 1 lb. mussels, scrubbed
  • ½ cup frozen peas
  • 2 Tbsp. fresh parsley, chopped
  • 1 lemon, cut into wedges

Instructions

  1. Heat the oven to 350 degrees and adjust the racks to the bottom so you can fit the pan or Dutch oven.
  2. Heat 1 tbsp. oil in a pan over medium-high heat.  Sauté the red peppers until slightly blistered and blackened.  Transfer to a plate and set aside.
  3. Pour another 1 Tbsp. oil into the pan.  Sprinkle the chicken with salt, pepper, and the paprika.  Add the chicken pieces to the pot and brown for 3-6 minutes per side.  Set aside.
  4. Add the chorizo to the pan and cook until the fat renders, about 5-6 min.  Add the chorizo to the chicken and set aside.  Repeat with the andouille sausage.
  5. Add another tablespoon of oil to the pot if needed and sauté the onions until translucent.  Add the garlic and cook until fragrant.
  6. Stir in the tomatoes and cook another 3 min. until slightly thickened.
  7. Stir in the rice and coat all the pieces with the tomato mixture.  I like letting the rice brown in the bottom of the pan to give it a more earthy taste.
  8. Add the chicken broth, wine, saffron, bay leaf, and a sprinkle of salt.  Mix well.  Return the chicken and chorizo to the pot and bring to a roaring boil, stirring a few times. Put the lid on the pot and put it in the oven for about 15 minutes or until the liquid is absorbed into the rice. Remove from the oven.
  9. Uncover the pot and scatter the shrimp across the pan.  Place the mussels hinged side down in the rice so they stand up.  Scatter the red pepper in a pin wheel type design, and sprinkle the peas.  Cover the pan and return to the oven for another 10-15 min. (until the mussels have opened).
  10. Remove from the oven and let the paella stand covered for 5 min.  Throw away any mussels that have not opened and take out the bay leaf. Sprinkle the fresh parsley over the top and serve with lemon wedges.
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