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Spanish Paella

A classic Spanish dish that combines seafood, chicken, and vibrant vegetables with flavorful rice.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Dish
Cuisine: Spanish
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups Bomba rice
  • 4 cups chicken broth
  • 1/2 teaspoon saffron threads
  • 1 pound chicken thighs boneless and skinless
  • 1 pound shrimp peeled and deveined
  • 1 cup green peas
  • 1 red bell pepper diced
  • 1 onion finely chopped
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • Salt and pepper to taste

Equipment

  • Large paella pan or wide skillet
  • Wooden spoon
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board

Method
 

  1. In a saucepan, warm the chicken broth and add the saffron threads.
  2. In your paella pan, heat olive oil over medium heat.
  3. Add the chicken thighs and cook until golden brown, about 5-7 minutes.
  4. Stir in the onion, garlic, and red bell pepper.
  5. Once the vegetables are tender, add the Bomba rice and paprika.
  6. Stir to coat the rice with oil and spices.
  7. Add the warm chicken broth to the pan.
  8. Bring the mixture to a boil, then reduce to low heat.
  9. Let it simmer without stirring for 20 minutes.
  10. Arrange the shrimp and green peas on top of the rice.
  11. Cover the pan with a lid or foil and cook for another 5-7 minutes.

Notes

Avoid stirring the rice once you add the broth to develop a delicious crust at the bottom.