Paella might seem intimidating, but it’s not! As long as you have your mise en place AKA all your ingredients prepped and ready before you start cooking, it should be smooth sailing.
One more tip: keep an eye on the shrimp and mussels–they could cook in as little as a minute! As soon as the shrimp are opaque and the mussels are open you’re good to go. Just whip up a pitcher of red sangria and you’ve got a killer Spanish meal in the comfort of your own home. Salud!
Made it? Let us know how it went in the comment section below!
2 links cured chorizo, sliced into rounds
2 medium chicken breasts, cut into 1″ pieces
1/2 large onion, chopped
1 red bell pepper, chopped
Pinch saffron threads
3 cloves garlic, minced
1/4 c. dry white wine
1 c. Arborio rice
2/3 c. canned diced tomatoes
2 tsp. smoked paprika
1 1/2 c. chicken broth
12 mussels, cleaned and debearded
1/4 lb. shrimp, peeled and deveined
Freshly chopped parsley, for garnish
Lemon wedges, for serving
- Heat a large 10-12″ skillet over medium heat. Add chorizo and cook until crisp, then remove from skillet. If needed, add 1 tablespoon olive oil to skillet. Add chicken and cook until it is tender and no longer pink, 6 to 8 minutes. Season with salt and remove from pan.
- Add more olive oil if needed, then add onions and peppers and cook until tender, 6 minutes.
- Meanwhile, in a small bowl, combine saffron with 1 tablespoon warm water. Add garlic to skillet and cook until fragrant, 1 minute more.
- Add white wine and deglaze pan, scraping up any browned bits with a wooden spoon. When wine has evaporated, add rice, tomatoes, and paprika and season with salt and pepper. Stirring occasionally, let rice toast in skillet for 2 to 3 minutes, until spices are fragrant and rice is just starting to brown.
- Add chicken broth and saffron (with water). Stir in cooked chorizo and chicken, bring to a simmer, and cover. Cook 12 to 15 minutes, or until almost all liquid has been absorbed by the rice.
- Turn down heat and arrange shrimp and muscles on top of rice. Cover and cook 1 to 5 minutes more, until muscles have opened up and shrimp are cooked through. Garnish with parsley and serve with lemon wedges.