How to Prepare Yummy Spanish Paella

Leona Fitzgerald

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How to Prepare Yummy Spanish Paella Delicious, fresh and tasty.

Spanish Paella. Spanish-Style Paella If you enjoy cooking ethnic foods, this Spanish paella recipe will be a favorite. It's brimming with generous chunks of sausage, shrimp and veggies.—Taste of Home Test Kitchen, Milwaukee, Wisconsin Nourishing, vibrant, and without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. To round out this meal, choose a good Spanish red wine from the Rioja region, a crusty baguette, and a light salad.

It is recommendable to use homemade fish stock (fish fumet) to get a full of flavor Paella dish.

You can also use chicken stock instead of fish stock.

Paella is always served with some lemon wedge over the top of the paella recipe Best Traditional Spanish Paella Recipe.

You can cook Spanish Paella using 21 ingredients and 10 steps. Here is how you cook it.

Ingredients of Spanish Paella

It’s 8 of chicken thighs (small-medium).
You need 2 tsp of dry thyme.
Prepare 2 tsp of paprika.
Prepare 1 tsp of salt.
You need 1 tsp of ground pepper.
Prepare 5 tbs of olive oil.
Prepare 1 lb of Spanish chorizo sausage.
Prepare 1 of red onion (large), chopped.
Prepare 1 of red bell pepper, seeded, cut into 1” pieces.
Prepare 4 of garlic cloves, crushed.
It’s 1 can (16 oz.) of crushed tomatoes, drained.
You need 1/2 tsp of coriander powder.
You need 2 cups of Spanish rice, short-medium grain.
Prepare 1 tsp of saffron threads (it’s expensive, but key!).
It’s 3 1/2 cups of chicken stock (warm).
Prepare 16 of raw medium shrimp, peeled with tails on.
Prepare 10 oz. of firm fish fillet, sliced into 1” pieces.
You need 12 of mussels or small-medium clams, cleaned.
Prepare 1 cup of sweet peas (frozen), thawed @ room temp.
Prepare 1/2 cup of fresh parsley, coarsely chopped.
You need 2 of lemons, (1 for juice, 1 for garnish for the plates).

Today David takes on the traditional Spanish paella recipe – paella Valenciana.

While he doesn't go all the way local and use snails, the results are authentic and amazing!

Is there anything more Spanish than a good paella?

At its best, traditional paella is the happiest thing you can do to… Authentic Spanish Paella.

Spanish Paella instructions

Plate chicken thighs and sprinkle thyme, paprika, salt, & pepper on both sides and let stand for about 10 minutes..
Heat the olive oil in a paella pan (or very large fry pan) over medium heat. Place chicken in the pan and brown on both sides for 5 minutes per side. Turn the chicken over again, and add the chorizo sausage..
Brown both sides of chicken and sausage for 4 minutes per side. When the oil begins to turn a mild reddish color, remove the chicken and sausage to a platter..
Lower the heat (medium-low) and sauté onion and bell pepper for 3-4 minutes. Add the garlic and sauté for 1 minute. Add tomatoes, cook until the mixture thickens a bit and the flavors begin to meld. Season lightly with salt & pepper and coriander..
Fold in the rice with a spoon, stirring to coat the grains. Sprinkle the saffron threads into the rice. Pour in the chicken stock, simmer for 10 minutes. Rotate the pan around the heat so that the rice cooks evenly and starts to absorb the liquids. [Do not cover or stir].
Add the shrimp and fish evenly around the pan. Next add the chicken and the sausage (sliced 1/2”). Gently fold all of the pan pieces together with a large spoon, turning the mixture over a 3-4 times..
Place the mussels (or clams) evenly around the pan. Let this simmer without stirring, until the rice is al dente, about 15 minutes..
Scatter the thawed peas on top, continue to cook for 5 minutes. Cover the pan (with a round pizza pan) until the paella looks fluffy and moist and the mussels have opened..
Uncover the pan and drizzle squeezed lemon juice over the paella. Remove any un-opened mussels (or clams). Take the pan off of the heat and allow it to rest for a few minutes and garnish the top with chopped parsley..
Bring the pan to the table served warm using a large spoon to serve. Use lemon wedges on the plates for a garnish. Serve with home-made Sangria (yes!) or your favorite beverage..

This is one of my all time favorite dishes.

I've been experimenting for a year now and I think I've finally got it perfect.

For a smaller pan and stovetop cooking half the recipe.

The Valencian paella and the seafood paella are always competing for the first place of the most popular Spanish paella.

Today adding meats and vegetables to seafood paella has become common.