Description
A flavorful and colorful Spanish rice dish traditionally made with saffron, chicken, seafood, and a variety of spices, perfect for gatherings.
Ingredients
Scale
- 1 pinch saffron
- 6 cups chicken broth + more as needed
- 3 tablespoon olive oil
- 1 medium onion, chopped
- 1 large bell pepper, chopped (use jalapeno or other for spicier)
- 1/2 pound chicken, chopped (use thigh or breast)
- 1/2 pound Spanish chorizo, sliced
- 4 cloves garlic, chopped
- 2 medium tomatoes, chopped
- 1 tablespoon Spanish paprika (smoked)
- 1 teaspoon red chili flakes (optional, for spicy)
- Salt to taste
- 2 cups Spanish Rice (Bomba Rice)
- 3 tablespoon parsley, chopped + more for garnish
- 2 bay leaves
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound mussels, cleaned and debearded
- Fresh chopped parsley, for serving
- Red chili flakes, for serving
- Lemon, for serving
Instructions
- Add the pinch of saffron to a small bowl and cover with 1/4 cup water to let the saffron bloom.
- Add the chicken broth to a pot and bring to a boil. Reduce heat and simmer until needed.
- Heat the oil in a large pan (preferably a paella pan) to medium heat.
- Add the onion, peppers, chicken, and Spanish chorizo. Cook for 8 minutes to soften the vegetables and cook the chicken mostly through.
- Add the garlic and cook for 1 minute.
- Stir in the tomatoes, saffron (with water), paprika, chili flakes (if using), and salt. Cook for 3 minutes.
- Add the rice and cook for 1 minute to lightly brown it.
- Pour in the hot chicken broth and shake the pan to distribute. Do not stir the rice.
- Sprinkle in the parsley and add the bay leaves.
- Reduce heat to medium low and simmer for 20 minutes, or until the rice has absorbed the liquid and is tender. Add more broth if needed.
- Tuck the shrimp and mussels into the top of the rice and cover with a large lid or aluminum foil.
- Cook for 5 minutes until the shrimp and mussels are cooked through, forming a crispy crust on the bottom (socarrat).
- Remove from heat, garnish with parsley, and serve.
Notes
- Use a wide, shallow pan for best results.
- The socarrat is a distinctive, crispy bottom layer that’s a prized part of paella.
- Feel free to customize with additional seafood or vegetables.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg