Authentic Spanish Paella Seafood Chicken

Recipe Introduction: Let's Make Spanish Paella!

Ever felt like you're missing out on a taste of sunshine? Well, my friend, get ready because we're diving headfirst into a delicious, colorful spanish paella .

This isn't just any rice dish; it's a party on a plate. Prepare yourself for a culinary adventure that will transport you straight to the heart of Spain.

A Taste of Valencia: The Authentic Spanish Paella Recipe

Spanish paella hails from Valencia, Spain. The Valencia paella is a traditional dish. It's a symbol of Spanish culture and family gatherings.

This recipe, with a mix of seafood and chicken, is medium difficulty. Expect to spend about 1 hour and 15 minutes creating this masterpiece.

This spanish paella recipe yields 6-8 servings. Perfect for sharing with your loved ones or impressing your mates!

Why You'll Absolutely Love This Easy Paella Recipe

One of the best things about our seafood paella ? It's packed with protein and flavor. It is a great source of nutrients.

The combination of chicken, seafood, and saffron creates a truly unforgettable culinary experience. This easy paella recipe is ideal for special occasions.

It's perfect for a cozy weekend dinner. What makes it special is the crispy rice on the bottom. The socarrat is a true sign of success!

Now, let's talk about what you will need to make the delicious chicken paella recipe . First, the paella ingredients :

Ingredients & Equipment: Let's Get This Paella Party Started!

Alright, buckle up buttercups! Before we dive headfirst into creating this magnificent spanish paella , we need to gather our supplies.

Honestly, getting organized is half the battle. It's like having your ducks in a row before the hurricane hits.

Main Ingredients: The Stars of the Show

Okay, here's the down low on what you'll need, measured precisely like a scientist but explained simply like your mate. Remember, good ingredients equal a top-notch Paella recipe.

• For the Sofrito:

  • 1 large yellow onion, finely chopped (about 200g / 7 oz )
  • 2 cloves garlic, minced (about 6g / 0.2 oz )
  • 1 red bell pepper, finely chopped (about 150g / 5 oz )
  • 2 ripe tomatoes, grated (about 300g / 10.5 oz )
  • 2 tablespoons olive oil ( 30 ml / 1 fl oz )
  • 1 teaspoon smoked paprika ( 5g / 0.2 oz )
  • Pinch of saffron threads (about 0.1g )

• For the Paella:

  • 3 tablespoons olive oil ( 45 ml / 1.5 fl oz )
  • 6 chicken thighs, bone-in, skin-on (about 900g / 32 oz )
  • 1/2 teaspoon salt ( 3g / 0.1 oz )
  • 1/4 teaspoon black pepper ( 1g / 0.03 oz )
  • 1 pound shrimp, peeled and deveined (about 450g / 16 oz )
  • 1 pound mussels, scrubbed and debearded (about 450g / 16 oz )
  • 1 pound clams, scrubbed (about 450g / 16 oz )
  • 2 cups Bomba rice (about 400g / 14 oz ) Bomba rice is King! . It's essential for that authentic paella .
  • 6 cups chicken broth, hot (about 1.4 liters / 50 fl oz )
  • 1/2 cup dry white wine (about 120 ml / 4 fl oz )
  • 1/4 cup chopped fresh parsley (about 15g / 0.5 oz )
  • Lemon wedges

Quality Indicators: For the chicken, go for free range if you can. The flavour is unbeatable. And that bomba rice? It's the most important of all the paella ingredients.

Seasoning Notes: A Symphony of Flavors

Smoked paprika is your friend here, mate. It adds that smoky depth that's pure magic. Also, saffron. Don't skip it.

It's not just for colour; it's a flavour bomb! A little goes a long way. No Saffron? Turmeric is a good substitute, but it will change the flavor profile a bit.

Equipment Needed: Keep It Simple

You don't need a fancy kitchen to make a cracking seafood paella. Here's what's truly essential:

• 15 inch Paella pan or a big, shallow frying pan.
• Large bowl
• Sharp knife
• Wooden spoon or spatula

If you don't have a paella pan, don't stress! A large, shallow skillet will do the trick. Just make sure it's big enough to hold all the rice.

Now, let's get this spanish paella recipe going!

Alright, let's dive into making an amazing spanish paella ! I'm gonna walk you through my version of this classic dish.

It's packed with flavour and surprisingly easy once you get the hang of it. Trust me, you'll be saying "Olé!" in no time.

Prepping Like a Pro

First things first: the mise en place . Chop that onion, mince the garlic, dice the bell pepper. Grate those tomatoes box grater works a treat.

Having everything ready to go saves you so much stress later. Honestly, organisation is key! And hey, watch those fingers when you're chopping.

Safety first, always!

Let's Get Cooking: Paella step-by-step

Here’s how to make paella , simplified:

1. Sofrito Magic : Sauté onion, garlic, and bell pepper in olive oil. Add tomatoes, paprika, and saffron. Cook until thickened. About 15 minutes .
2. Sear the Bird : Season chicken with salt and pepper. Sear in the pan until golden brown. Remove and set aside.
3. Shrimp Time : Sauté the shrimp briefly. Remove and set aside. We're talking maybe 2- 3 minutes per side .
4. Rice and Wine (Maybe) : Add the Bomba rice and toast it slightly. Deglaze with white wine (optional). Adds a great flavour!
5. Broth and Goodness : Stir in the hot chicken broth and sofrito. Bring to a simmer.
6. Chicken Nest : Nestle the seared chicken into the rice.
7. Simmer Slowly : Simmer uncovered, without stirring! Don't you dare touch it!
8. Seafood Finale : Arrange mussels, clams, and shrimp around the pan. Continue to simmer.

Paella Pro Tips: Secrets Revealed

Wanna take your paella to the next level? Here are a few secrets!

First, resist the urge to stir the rice. It needs to form that delicious socarrat on the bottom. Also, Bomba rice is your friend.

It absorbs all the lovely flavours without getting mushy.

Another tip is to always use hot broth. It keeps the cooking temp even. If you're making a seafood paella , don't overcook the seafood! It gets rubbery.

And if you want a chicken paella recipe , you can add chorizo to the chicken.

Honestly, authentic paella takes practice, but don’t be afraid to experiment with your own twist. Try to make your own easy paella recipe variation.

Recipe Notes That'll Level Up Your Spanish Paella Recipe

Honestly, cooking spanish paella is like conducting an orchestra. It sounds intimidating, but when everything comes together, it's pure magic.

Here are a few notes from my own kitchen that'll help you nail this authentic paella .

Plating like a Pro

Right, so you've slaved over this seafood paella . Don't just dump it on a plate! Think about presentation. Serve it right in the paella pan for that rustic, authentic feel.

Garnish with extra parsley and those lemon wedges. It’s all about the drama , darling! A great presentation enhances everything.

I like to serve mine with a big bowl of aioli. It's the perfect counterpoint!

Storing: Keep It Fresh

Got leftovers? (If you do, you cooked for an army!) Pack your easy paella recipe leftovers in an airtight container.

It'll happily sit in the fridge for up to 3 days . Reheat gently in a pan with a splash of broth or in the microwave.

Freezing isn’t ideal as it can affect the texture of the rice, but if you must , use a freezer safe container and thaw completely before reheating. Never more than 2 weeks .

Variations: Keep It Spicy

Want to mix things up? Ditch the seafood for a chicken paella recipe , or go full veggie by loading up on artichokes and roasted peppers.

For a dietary twist, use cauliflower rice if you're watching those carbs. Just remember it will be a completely different dish.

Also, depending on where you live, some paella ingredients can be hard to come by, the type of seafood being the main one.

The weather is always a good reason to change the recipe.

Nutrition Lowdown

Let's keep it real. Spanish paella is hearty, but packed with protein and flavor. You also get loads of benefits if you prepare the dish carefully! It's a good balance of carbs, protein and fat.

The antioxidants from the saffron and tomatoes are just a bonus! The mussels and clams add zinc and B12 too.

Warning : It can be high in sodium, so watch that broth!

Your Paella Journey Starts Now!

Making paella ingredients work together and making a valencia paella isn't just cooking. It's an experience. Don't be scared to experiment.

Get the bomba rice , master the socarrat and most importantly, have fun! If at first you don't succeed, try, try again.

You've got this! How to make paella is only a search away!