PaellaJanuary 18th, 2015 0 Comments
Paella is a traditional Spanish dish consisting mainly of rice, saffron, meat and seafood. It is one of those meals that is fun to make and even more fun to devour. It often yields quite a bit so is an excellent idea for dinner parties or even potlucks.
- 4 tbsp olive oil (divided into two 2 tbsp portions)
- 1 tbsp paprika
- 2 tsp dried oregano
- 3 cloves garlic, minced or diced
- 1 tsp crushed red pepper flakes
- 2 cups uncooked short-grain white rice (Arborio works well)
- 1 pinch saffron threads
- 1 bay leaf
- 1/2 bunch Italian flat leaf parsley, chopped
- 1 quart chicken stock
- 1 lemon, zested
- 1/2 pound skinless, boneless chicken breasts, cut into bite-sized chunks
- 1/2 pound chorizo, thickly sliced
- 1/2 pound cooked shrimp/prawns (For more traditional paella I prefer whole shrimp)
- 1/2 pound cooked mussels
- 1 onion, chopped
- 1 red bell pepper, chopped
- Hot red pepper, to taste
- Sea salt and freshly ground black pepper to taste
Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
While the rice mixture is simmering, heat 2 tablespoons olive oil in a separate skillet over medium heat. Add in chorizo and onion; cook 5 minutes. Stir in chicken, bell pepper, oregano and paprika; cook until chicken and chorizo are no longer pink in the center. Stir in shrimp and prawns and cook for several minutes.
Combine the meat, seafood and vegetable mixture with the rice. It should add more moisture to the rice mixture so continue cooking until all liquid is absorbed; about another 5 minutes.
Serve with a lemon wedge and dig in!
Pairing Suggestion: Any Spanish red wine such as a tempranillo goes perfectly with paella!
This recipe was modified from a recipe at allrecipes.com.
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I am a web designer by day and a food enthusiast by night. I'm originally from the Fort Lauderdale/Miami area but moved to the west coast (first Oregon ans now California) three years ago. Prior to that I spent two years in France and Spain. Living in Europe not only made me a much more experimental cook, but also taught me about the importance of improvising in a recipe -- because on most days I could never find all of the ingredients I needed!
I try to use fresh/seasonal market ingredients when available and I add hot peppers to pretty much everything (so watch out!). I hope you enjoy my recipes and feel free to share.
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