Paella is a classic Spanish dish that originates from Valencia. It's a hearty meal that combines rice, saffron, a variety of vegetables, chicken, and seafood. The dish is cooked in a large, shallow pan and often served straight from the pan for a rustic, communal dining experience.
Ingredients
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1 cup Arborio rice
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2 cloves garlic
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1 large onion
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1 pinch saffron
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1 lb chicken thighs
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1 lb mixed seafood
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2 cups chicken stock
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1 cup green peas
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1 large red bell pepper
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2 tbsp olive oil
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1 tsp paprika
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1 tsp salt
Chicken
rice
Spanish
Paella
Seafood
Main Course
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- short description
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Chop the onion and garlic
Slice the bell pepper
Heat the oil in the pan
Add the chicken and cook until browned
Add the rice and saffron
Pour in the chicken stock
Add the seafood, peas, and bell pepper
Cook until the rice is tender
- detailed description
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Start by preparing your ingredients. Chop the onion and garlic, and slice the bell pepper. Heat the olive oil in a large, shallow pan. Add the chicken thighs and cook until they're browned on all sides. Add the Arborio rice and a pinch of saffron. Stir well to coat the rice in the oil and saffron. Pour in the chicken stock, then add the mixed seafood, green peas, and sliced bell pepper. Cook the paella on a medium heat until the rice is tender and all the liquid has been absorbed. This should take around 20-25 minutes. Serve the paella straight from the pan, with lemon wedges on the side for squeezing over.
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