Paella is a traditional Spanish dish originating from the Valencia region. It is made in a wide, flat pan, known as a "paellera", and usually includes rice, saffron, broth and a variety of ingredients such as seafood, chicken, rabbit and vegetables. There are many variants, such as seafood paella or mixed paella, but they all share the characteristic of being a colorful and flavorful dish, ideal for sharing on special occasions.

Prep Time: 20 minutes

Cook Time: 40-50 minutes

Servings: 4-6

Ingredients

• 2 tbsp olive oil (for frying)
• 1 medium onion, chopped
• 1 bell pepper (red or green), chopped
• 2 garlic cloves, minced
• 2 medium tomatoes, grated or finely chopped
• 2 cups short-grain rice (such as Bomba rice)
• 4 cups chicken or seafood stock (preferably homemade)
• 1/2 tsp saffron threads (soaked in a small amount of warm water)
• 1/2 tsp smoked paprika
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 cup white wine (optional)
• 1 lemon, cut into wedges (for serving)
• 1 cup peas (frozen or fresh)
• 1/2 lb (225 g) chicken thighs, boneless and cut into pieces
• 1/2 lb (225 g) shrimp, peeled and deveined
• 1/2 lb (225 g) mussels (or clams, optional)
• 1/2 lb (225 g) squid, cut into rings (optional)

Preparation

1. Prep the ingredients: Soak the saffron in a little warm water to release its color and flavor. Chop vegetables and proteins.
2. Heat the pan: Heat 2 tablespoons of olive oil in a large paella pan or a wide, shallow skillet over medium heat.
3. Sauté the vegetables: Add the chopped onion, bell pepper, and garlic to the pan and sauté until softened (about 5 minutes).
4. Add tomatoes and spices: Add the grated tomatoes and cook for another 2–3 minutes. Stir in the saffron (with the water), paprika, salt, and pepper.
5. Cook the rice: Add the rice to the pan, stirring to coat the grains with the oil and spices. Pour in the wine (if using) and let it cook for 2 minutes. Then, add the stock, bring it to a simmer, and cook for about 10 minutes without stirring.
6. Add proteins and peas: Once the stock has reduced slightly, add the chicken, shrimp, squid, mussels, and peas. Arrange everything in the rice and let it cook for another 15-20 minutes. The rice should absorb the liquid, but it shouldn’t be completely dry (it should have a bit of moisture).
7. Let it rest: Once the rice is tender, remove from heat and cover with a clean kitchen towel. Let the paella rest for about 5 minutes.
8. Serve: Garnish with lemon wedges and serve hot. Optionally, you can drizzle with a little more olive oil before serving.