:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/u8pyCgygfyRTFavrA1fS/a672fb8c45aed084a304a3069bbbc4.png "How to cook Traditional Spanish Paella Rice")
How to cook Traditional Spanish Paella Rice
The Traditional Spanish Paella is an iconic and flavorful dish that hails from the Valencia region of Spain. It's a hearty dish that combines a perfect blend of proteins, rice, and vibrant spices. Add a touch of Spanish cuisine to your dinner table with this bold, unique, and delicious Paella Rice recipe.
Ingredients
- 2 cups of Paella rice (short grain)
- 4 cups of chicken broth
- 1 large onion, finely chopped
- 1 large bell pepper, finely chopped
- 4 large cloves of garlic, finely minced
- 1 Cup of chopped tomatoes
- 1⁄2 lb of chicken, cut into small cubes
- 1⁄2 lb of Shrimp, peeled and deveined
- 1⁄2 lb of Spanish chorizo, thinly sliced
- 1 Cup of fresh or frozen peas
- 1⁄2 Cup of olive oil
- 1 teaspoon of saffron threads
- 1 tablespoon of smoked paprika
- salt and pepper to taste
- Lemon wedges and chopped fresh parsley for serving
Latest flyers
Directions
In a large Paella pan or similar frying pan, heat the olive oil over medium-high heat. Add the chicken cubes and fry until they turn golden brown. Remove and set aside.
Add the chorizo slices to the pan and fry until crispy. Remove and set aside with the chicken.
In the same pan, add onions, bell pepper, and garlic. Saute for about 5 minutes until they become soft and aromatic.
Add the Paella rice to the pan and gently stir ensuring each grain of rice gets coated with oil. Continue stirring for about 2 minutes.
Stir in the chopped tomatoes, saffron threads, smoked paprika, salt, and pepper. Cook for around 3 minutes until the tomatoes soften.
Pour in the chicken broth and bring the mixture to a slow boil.
Return the cooked chicken and chorizo to the pan, mixing even into the rice.
Once it starts boiling, reduce the heat to low and let it simmer quietly without stirring until the majority of the broth is absorbed.
Add the shrimp and peas, placing them on top of the rice and cook for 10-15 minutes more or until the shrimp turn pink and the rest of the broth is absorbed.
Remove the pan from the heat, cover it with a clean towel and let it sit for about 10 minutes.
Garnish with lemon wedges and fresh parsley before serving.
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/en/recipe/Q9w1y99qHi65svauU92b/5a322c691cc569817ba459a9856e89.jpeg "Recipe preview Banana Waffles with Blueberries")
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/c5UeQUr4IO6zw96y23G_/0dee0c34391a1acf9ba915befaf01b.jpeg "Recipe preview Tomato Soup from Fresh Tomatoes")
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/TSnC99QfIBw8IST9yZM6/10fc419e5aefcca566c11649ac6054.png "Recipe preview Homemade Old-Fashioned Chicken and Rice Recipe")
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/jpUN3MDJHHmHMhBTxoGM/4c8005bb54dd1d01e237bac0802cc2.jpeg "Recipe preview Quick Simple Mini Savoury Cheese Muffins")
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/en/recipe/VxPFgXSnCxiVk6EHMPCd/418a6c5d046070fcb9d3a83a8e1a8c.jpeg "Recipe preview Round Cheesecake")
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/08a-8I2K_2W5rGViQZ65/4a1f49f69100ce5d5965d9c4768ce3.jpeg "Recipe preview Australian Puftaloons or fried scones recipe")
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/eOI86vlMBJPmKQbUtpXD/b306a532f88844357bbafd5946bea8.jpeg "Recipe preview Authentic Chinese Honey Mustard Chicken")
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/EgERHsBWMyFHe1sJI1h4/adc3971d2531a2ef10985442da669f.png "Recipe preview How to make Old-Fashioned Mock Cream Recipe")
