Recipe: Delicious Spanish Paella

Spanish Paella. Paella, the essence of Spanish cuisine. I grew up eating paella every sunday with my family, and it´s a very special dish, it brings everyone together to the table and always creates beautiful memories. Recipe of the authentic Valencian paella.

It originated in the fields of a. Paella Valenciana - The original paella was born in Valencia. Think Spanish cuisine and you'll think seafood and paella. You can have Spanish Paella using 21 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Spanish Paella

1. It's of chicken thighs (small-medium).
2. You need of dry thyme.
3. You need of paprika.
4. Prepare of salt.
5. It's of ground pepper.
6. Prepare of olive oil.
7. Prepare of Spanish chorizo sausage.
8. Prepare of red onion (large), chopped.
9. You need of red bell pepper, seeded, cut into 1” pieces.
10. It's of garlic cloves, crushed.
11. You need of crushed tomatoes, drained.
12. It's of coriander powder.
13. It's of Spanish rice, short-medium grain.
14. You need of saffron threads (it’s expensive, but key!).
15. Prepare of chicken stock (warm).
16. You need of raw medium shrimp, peeled with tails on.
17. It's of firm fish fillet, sliced into 1” pieces.
18. It's of mussels or small-medium clams, cleaned.
19. It's of sweet peas (frozen), thawed @ room temp.
20. It's of fresh parsley, coarsely chopped.
21. You need of lemons, (1 for juice, 1 for garnish for the plates).

The original paella, paella Valenciana, is a rice and meat dish, made in the fields around Valencia, and it usually contained chicken and rabbit.. Vegan Spanish Paella, Rice Cooker Spanish Paella, Vegetarian And Vegan Spanish Paella. Easy Spanish Paella with Saffron, Merguez and ChardFeed Me Phoebe. Find out how to cook this traditional dish from Region of Valencia.

Spanish Paella step by step

1. Plate chicken thighs and sprinkle thyme, paprika, salt, & pepper on both sides and let stand for about 10 minutes..
2. Heat the olive oil in a paella pan (or very large fry pan) over medium heat. Place chicken in the pan and brown on both sides for 5 minutes per side. Turn the chicken over again, and add the chorizo sausage..
3. Brown both sides of chicken and sausage for 4 minutes per side. When the oil begins to turn a mild reddish color, remove the chicken and sausage to a platter..
4. Lower the heat (medium-low) and sauté onion and bell pepper for 3-4 minutes. Add the garlic and sauté for 1 minute. Add tomatoes, cook until the mixture thickens a bit and the flavors begin to meld. Season lightly with salt & pepper and coriander..
5. Fold in the rice with a spoon, stirring to coat the grains. Sprinkle the saffron threads into the rice. Pour in the chicken stock, simmer for 10 minutes. Rotate the pan around the heat so that the rice cooks evenly and starts to absorb the liquids. [Do not cover or stir].
6. Add the shrimp and fish evenly around the pan. Next add the chicken and the sausage (sliced 1/2”). Gently fold all of the pan pieces together with a large spoon, turning the mixture over a 3-4 times..
7. Place the mussels (or clams) evenly around the pan. Let this simmer without stirring, until the rice is al dente, about 15 minutes..
8. Scatter the thawed peas on top, continue to cook for 5 minutes. Cover the pan (with a round pizza pan) until the paella looks fluffy and moist and the mussels have opened..
9. Uncover the pan and drizzle squeezed lemon juice over the paella. Remove any un-opened mussels (or clams). Take the pan off of the heat and allow it to rest for a few minutes and garnish the top with chopped parsley..
10. Bring the pan to the table served warm using a large spoon to serve. Use lemon wedges on the plates for a garnish. Serve with home-made Sangria (yes!) or your favorite beverage..

See the ingredients and presentation suggestions on Spains official tourism website Nourishing, vibrant, and without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. To round out this meal Paella is a traditional Spanish dish from Valencia. The Paella Pan: Paella pans, sometimes called paelleras are made especially for the job. In Spain, where paella originated, it is a common weeknight dinner.