Paella

Paella is a classic Spanish dish that features a favorful combination of rice, saffron, and a variety of proteins.

Ingredients

• 2 cups bomba or short-grain rice
• 1 pound mixed seafood (shrimp, mussels, clams, squid, etc.)
• 1/2 cup diced chorizo or smoked sausage
• 1 onion, fnely chopped
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 tomato, chopped
• 1/2 cup frozen peas
• 4 cups chicken or fish broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads
• Salt and pepper to taste
• Olive oil for cooking
• Lemon wedges for serving

Method

• Start by preparing the broth. In a saucepan, heat the chicken or fish broth. Add saffron threads and let it simmer over low heat.
• In a paella pan or large, shallow skillet, heat olive oil over medium heat. Add the diced chorizo or smoked sausage and cook until it releases its oils and becomes slightly crispy.
• Add the chopped onion, bell pepper, and minced garlic to the pan. Sauté until the vegetables are softened.
• Stir in the chopped tomato and cook for a few minutes until it breaks down and forms a sofrito-like base.
• Add the rice to the pan and stir well to coat it with the sofrito mixture.
• Sprinkle smoked paprika over the rice and pour in the saffron-infused broth. Season with salt and pepper to taste. Gently stir to distribute the ingredients evenly.
• Arrange the mixed seafood and frozen peas over the rice. Press them down slightly into the rice mixture.
• Allow the paella to simmer over medium-low heat without stirring for about 20-25 minutes or until the rice is cooked and has formed a crust on the bottom (socarrat). You can occasionally rotate the pan for even cooking.
• Once the rice is done, remove the paella from heat and let it rest for a few minutes.
• Serve the paella hot, garnished with lemon wedges.