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Traditional Spanish Paella

Traditional Spanish Paella

Close your eyes and imagine the sun-drenched landscapes of Spain, where the aroma of saffron and the sizzle of fresh seafood fill the air. Today, I'm thrilled to transport you to this culinary paradise with my treasured recipe for traditional Spanish paella. From the perfectly cooked rice to the succulent morsels of meat and seafood, every bite is a symphony of flavors that will transport you to the heart of Spain. Get ready to impress your taste buds and your loved ones with this show-stopping dish.
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Prep Time 8 minutes
Cook Time 50 minutes
Course Main Course
Cuisine Spain
Servings 8
Calories 600 kcal

Equipment

  • 1 blender
  • 1 large saucepan or skillet
  • 1 medium saucepan or skillet

Ingredients
  

Herb Blend

  • 1 tablespoon olive oil
  • 2 large cloves garlic, minced
  • 1 cup chopped fresh parsley
  • 1⁄4 cup fresh lemon juice

Paella

  • 3 cans fat-free, less-sodium chicken broth
  • 1 cup water
  • 1 cup finely chopped red bell pepper
  • 1 cup canned diced tomatoes, undrained
  • 2 cups finely chopped onion
  • 1 teaspoon saffron threads
  • 8 jumbo shrimp peeled and deveined with tails intact
  • 4 skinless, boneless chicken thighs, halved
  • 1 tablespoon olive oil
  • 1 slice Serrano ham or other ham, cut into 1-inch pieces
  • 2 links Spanish chorizo sausage, cut into 1⁄2-inch-thick slices
  • 3 large cloves garlic, minced
  • 1 teaspoon sweet paprika
  • 1 cup frozen green peas
  • 1⁄4 cup lemon juice
  • 3 cups Arborio or other short-grain rice, uncooked
  • 8 mussels, scrubbed and debearded
  • Lemon wedges (optional)

Instructions
 

  • Blend all the herb ingredients in a blender. Set aside.
  • Add the broth, water, and saffron to a large saucepan or skillet and heat over medium heat.
  • Simmer without boiling. Reduce heat to low.
  • Heat 1 tablespoon of olive oil over medium heat in a medium saucepan or skillet.
  • Add the chicken and stir cook for 3–4 minutes until evenly brown. Set aside.
  • Add the sausage and prosciutto to a pan; stir-cook for 2 minutes and set aside.
  • Add the shrimp and stir cook for 2 minutes. Set aside.
  • Reduce heat to low, add the onions and bell pepper, and stir-cook for about 15 minutes.
  • Add the garlic, tomatoes, and paprika; stir-cook for 4–5 minutes.
  • Add the rice; stir-cook for 1 minute.
  • Mix in the broth mixture. Add the chicken, sausage mixture, herb mixture, and peas; stir gently.
  • Simmer for about 10 minutes over low heat, stirring occasionally.
  • Mix in the mussels and cook for about 5 minutes until their shells open up; remove any mussels that don't open up.
  • Add the shrimp and stir-cook for 5 minutes until the shrimp are cooked well.
  • Mix in the lemon juice. Remove from heat and serve with some lemon wedges.

Video

Notes

Experiment with different proteins! While seafood is a classic choice for traditional Spanish paella, don't shy away from incorporating chicken, rabbit, or even vegetarian options. Let your creativity shine and adapt the recipe to suit your preferences. Share your unique twists in the comments below!
Keyword seafood