Recipe of the Week: Paella

A vibrant Spanish classic that brings families together.

Paella hails from the sunny shores of Valencia, Spain, where it began as a humble farm dish. Traditionally cooked over an open flame, this beloved meal was made by farmers and laborers as a hearty lunch, combining local ingredients like rabbit and snails, along with rice and saffron. Over time, paella evolved and embraced seafood, chicken, and other variations, becoming a symbol of Spanish cuisine and a popular gathering dish worldwide, celebrated for its comforting warmth and rich flavors.

🛒 Ingredients

For the base

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced

For the rice

• 2 cups Arborio or Bomba rice
• 1 teaspoon smoked paprika
• 1/4 teaspoon saffron threads
• 1 bay leaf
• 4 cups chicken or seafood broth

For the protein

• 1/2 pound chicken thighs, cut into chunks
• 1/2 pound mussels, cleaned
• 1/2 pound shrimp, peeled and deveined

For seasoning

• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• 1 lemon, cut into wedges

Step-by-Step Instructions

Step 1: Sauté the aromatics

In a paella pan or large skillet, heat olive oil over medium heat. Add chopped onion and garlic, stirring until onions are translucent and fragrant. Incorporate the red bell pepper and cook until softened, about 5 minutes.

Step 2: Add the rice

Add the rice to the pan, stirring well to coat the grains with the oil and aromatics. Sprinkle in the smoked paprika and saffron threads, stirring to combine. Let the rice toast slightly, about 2 minutes.

Step 3: Incorporate the broth

Carefully pour in the chicken or seafood broth and add the bay leaf. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let simmer, without stirring, for about 15 minutes.

Step 4: Add the chicken

Season the chicken chunks with salt and pepper. Nestle the chicken pieces evenly throughout the rice mixture, pressing down gently to ensure they are covered. Allow to cook undisturbed for about 10 minutes.

Step 5: Add seafood

Distribute the mussels and shrimp over the rice evenly. Cover the pan loosely with foil or a lid, allowing the seafood to steam for 10-15 minutes until the mussels open and the shrimp are pink and cooked through.

Step 6: Finish with herbs

Remove the cover and discard any unopened mussels. Sprinkle the chopped parsley generously over the paella, adding brightness and fresh flavor. Season with additional salt and pepper to taste.

Step 7: Serve

Remove the bay leaf and serve the paella directly from the pan. Garnish with lemon wedges for a zesty finish, encouraging guests to squeeze fresh lemon juice over their servings.