Authentic Spanish Paella Recipe
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Want an authentic paella recipe? This Spanish paella recipe is bursting with seafood, chicken, and flavor! Easy enough for a weeknight, special enough for company. Get the secret to perfect socarrat!
Ingredients
Instructions
Sauté onion, garlic, and bell peppers in olive oil until softened. Stir in paprika and saffron; cook briefly. Add diced tomatoes and cook down slightly.
Heat chicken broth in a separate saucepan. Keep warm.
Add chicken to the paella pan and brown on all sides.
Add chorizo and cook until it renders some fat.
Stir in the rice, ensuring it's coated with the pan's flavourful base.
Pour in the hot broth. Season with salt and pepper. Bring to a simmer and cook undisturbed for 15 minutes. Do NOT stir! This is key for the socarrat!
Nestle shrimp, mussels, and clams into the rice. Cook until seafood is cooked through and opens (discard any mussels or clams that don't open).
Scatter peas over the paella.
Increase the heat slightly and listen for a gentle crackling sound. This is the socarrat forming. Cook for a few more minutes, being careful not to burn.
Remove from heat, cover loosely with foil, and let rest for 5-10 minutes. Garnish with parsley and serve with lemon wedges.
Nutrition
- Calories
- 550-700
- Fat Content
- 20-30g
- Fiber Content
- N/A
