Sun-kissed Paella Paradise" invites with the charm of a classic Spanish meal, in which the golden tones of rice laced with saffron blend in perfect harmony with a delectable assortment of shellfish, soft chicken, and flavorful chorizo. This gastronomic delicacy embodies Mediterranean cuisine with a combination of aromas that bring back memories of sunny, pleasant beaches and vibrant get-togethers. Experience a symphony of flavors and textures with every bite, taking you to a sun-kissed paella paradise where every mouthful is a voyage of culinary fantasy.
Sun-kissed Paella Paradise
Rated 5.0 stars by 1 users
Category
Spain
Servings
8
Prep Time
30 minutes
Cook Time
50 minutes
Calories
503
Author:
Angie M.
Sun-kissed Paella Paradise" invites with the charm of a classic Spanish meal, in which the golden tones of rice laced with saffron blend in perfect harmony with a delectable assortment of shellfish, soft chicken, and flavorful chorizo. This gastronomic delicacy embodies Mediterranean cuisine with a combination of aromas that bring back memories of sunny, pleasant beaches and vibrant get-togethers. Experience a symphony of flavors and textures with every bite, taking you to a sun-kissed paella paradise where every mouthful is a voyage of culinary fantasy.
Ingredients
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2 tablespoons olive oil
1 onion, finely chopped
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1 bell pepper (red or green), chopped
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2 cloves garlic, minced
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2 cups paella or short-grain rice
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1 teaspoon smoked paprika
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1/2 teaspoon saffron threads (soaked in 2 tablespoons of warm water)
1/2 cup dry white wine
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4 cups chicken broth
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1 can diced tomatoes, drained
1 cup frozen peas
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1/2 pound green beans, trimmed and cut into 1-inch pieces
1/2 pound shrimp, peeled and deveined
1/2 pound mussels, scrubbed and debearded
1/2 pound chicken thighs, cut into bite-sized pieces
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1/2 pound chorizo sausage, sliced
Lemon wedges, for garnish
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Fresh parsley, chopped, for garnish
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Salt and pepper to taste
Directions
Prepare the Ingredients
Soak the saffron threads in warm water for about 10 minutes.
Prepare and chop all vegetables, seafood, and meats.
Cook the Chicken and Chorizo
In a large paella pan or a wide, shallow skillet, heat the olive oil over medium heat.
Add the chicken pieces and cook until browned on all sides. Remove and set aside.
Add the chorizo slices to the pan and cook until browned. Remove and set aside with the chicken.
Cook the Vegetables
In the same pan, add the chopped onion and bell pepper. Sauté until softened.
Add the minced garlic and cook for another minute.
Cook the Rice
Stir in the rice and cook for 2-3 minutes until it is lightly toasted.
Add the smoked paprika and saffron (along with the soaking water), stirring well to combine.
Add the Liquid
Pour in the white wine and let it simmer until almost completely evaporated.
Add the chicken broth and diced tomatoes, stirring to combine. Season with salt and pepper to taste.
Add the Proteins and Vegetables
Return the browned chicken and chorizo to the pan.
Add the green beans and peas.
Arrange the shrimp and mussels on top of the rice, nestling them slightly into the mixture.
Simmer the Paella
Reduce the heat to medium-low and let the paella simmer without stirring for about 20-25 minutes. This allows a crispy crust (socarrat) to form on the bottom.
If the rice looks dry, add a bit more broth or water.
Final Touches
Once the rice is cooked and the seafood is done (mussels should open, discard any that remain closed), remove the pan from heat.
Cover the pan with a clean kitchen towel and let it rest for 5 minutes.
Garnish and Serve
Sprinkle chopped fresh parsley over the top.
Serve the paella with lemon wedges on the side for squeezing over the top.