60 min
Spanish Paella
Recipe GLPR99785088f3d297
A vibrant Spanish paella loaded with tender chicken, chorizo sausage, succulent shrimp, and mussels, all simmered together with saffron-infused broth, tomatoes, and short-grain rice. This impressive one-pan dish delivers authentic Spanish flavors and is perfect for feeding a crowd with a stunning presentation.
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Ingredients
500 grams Chicken, cut into bite-sized pieces
250 grams Chorizo sausage, sliced
500 grams Large shrimp, peeled and deveined
500 grams Mussels, cleaned and debearded
1 Yellow onion, diced
2 tablespoons Extra virgin olive oil
500 grams Short-grain paella rice
250 grams Fresh tomatoes, diced or fire-roasted
1000 milliliters Vegetable or chicken broth
1 tablespoon Spanish smoked paprika
1 tablespoon Saffron threads
2 tablespoons Red chili flakes or hot sauce (optional)
100 grams Fresh parsley, chopped
1 Lemon, sliced into wedges
Salt and freshly ground black pepper to taste
Directions
Heat the olive oil in a large paella pan over medium-high heat. Add the chicken pieces and chorizo slices, cooking until the chicken is no longer pink and begins to brown on the edges, about 5-7 minutes. Push the chicken and sausage to the sides of the pan.
Add the diced onion to the center of the pan and sauté for 2-3 minutes, stirring occasionally, until the onion becomes soft and translucent.
Stir in the short-grain rice, coating it well with the oil and pan drippings, and cook for 1-2 minutes. Add the diced tomatoes and stir everything together to combine.
Pour in the warm broth, stirring gently to distribute it evenly. Sprinkle the Spanish paprika, saffron threads, and chili flakes (if using) over the mixture. Season with salt and pepper to taste. Bring to a simmer.
Cover the paella pan with a lid or foil and cook for about 15 minutes, until the rice begins to absorb the liquid and is partially cooked but still has some bite to it.
Arrange the cleaned mussels and shrimp around the pan in a single layer. Cover again and continue cooking for 10-12 minutes, until the rice is tender, the shrimp are pink and cooked through (internal temperature of 165°F), and the mussels have opened. Discard any mussels that did not open.
Remove from heat. The chicken should have reached an internal temperature of 165°F. Taste and adjust seasoning as needed. Garnish generously with fresh chopped parsley and serve immediately with lemon wedges on the side.
