Get ready to dive into the delicious world of Paella! This traditional rice dish hails from sunny Valencia, Spain, and is the ultimate party pleaser. Whether you're cooking for a special occasion or a casual dinner with friends, Paella is the perfect choice to impress your guests.
What is paella you ask? This dish has been enjoyed by Spaniards for centuries and is a must-try for any traveller visiting the country. But where did it all begin?
Legend has it that paella originated in Valencia, a region on the east coast of Spain. The dish was first cooked by farmers and peasants, who would use whatever ingredients they had on hand, such as rabbit, snails, and vegetables. However, as the dish gained popularity, different regions started adding their own unique ingredients, such as seafood or chicken, giving paella the diverse and delicious flavor it's known for today.
The colorful ingredients and saffron-infused rice make each bite a burst of deliciousness. And if you're wondering what to pair it with, trust us, red wine is your go-to. Its bold flavors complement the richness of the paella and enhance the overall taste.
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Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 lb mussels, scrubbed and debearded
- 1 lb medium shrimp, peeled and deveined
- 6 cloves garlic, minced
- 2 cups water
- 2 medium tomatoes, diced
- 1 cup frozen peas
- 1/2 teaspoon saffron threads
- 1 cup shelled fava beans
- 1 teaspoon sweet paprika
- 2 cups short-grain rice (such as Arborio or Valencia)
- Salt and pepper, to taste
- Olive oil
Instructions
- Preheat your oven to 375°F.
- Season the chicken thighs with salt and pepper. Heat a large paella pan or oven-safe skillet over medium-high heat and add 2 tablespoons of olive oil. Once hot, add the chicken thighs skin-side down and cook until golden brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
- In the same pan, add the garlic and sauté for about 1 minute until fragrant. Add the diced tomatoes and cook until softened, about 5 minutes.
- Stir in the paprika and saffron, then add the rice to the pan, stirring to coat it in the oil and spices. Add the chicken broth, water, and fava beans, and bring to a boil. Reduce the heat to medium-low and simmer for about 10 minutes.
- Arrange the chicken on top of the rice, then add the mussels and shrimp, pushing them down into the rice. Sprinkle the frozen peas over the top.
- Transfer the pan to the oven and bake for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
- Once done, remove the pan from the oven and let it sit for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
"Socarrat" is a key element of a traditional paella and is considered a delicacy in Spanish cuisine. It's the crispy, golden-brown layer of rice that forms at the bottom of the pan during the cooking process.
This layer is created when the heat is turned up towards the end of the cooking time, allowing the rice to caramelize and create a crunchy texture.
So when your rice is almost cooked, bump up that heat a little to get a bit of that delicious crispy rice!
