Easy Paella Recipe

Paella is a famous dish from Spain, especially Valencia. It’s known for its tasty saffron rice mixed with seafood, meat, and veggies. You usually make it in a big, flat pan over an open flame.

The best part is the crispy rice layer at the bottom, called socarrat. Each area has its own take on paella. This recipe keeps it simple while using easy-to-find ingredients.

Ingredients:

• 4 tablespoons olive oil
• 1 medium onion, chopped
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 medium tomatoes, grated
• 2 cups short-grain rice
• 4 cups water, warmed
• 1 teaspoon smoked paprika
• ½ teaspoon saffron threads
• 1 pound chicken thighs, cut into pieces
• ½ pound chorizo, sliced
• 1 pound mussels, cleaned
• ½ pound shrimp, deveined
• 1 cup green beans or peas
• Salt and pepper, to taste
• Lemon wedges, for serving
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large paella pan or wide skillet over medium heat.
2. Add the chicken and chorizo.
3. Cook until they are golden brown, about 5-7 minutes.
4. Take them out and set aside.
5. In the same pan, cook the onion and bell pepper for about 4 minutes until they soften.
6. Add the garlic and cook for another minute, stirring often.
7. Add the grated tomatoes, smoked paprika, and saffron.
8. Cook this mixture until it thickens a bit, about 5 minutes.
9. Stir in the rice, coating it well.
10. Pour in the warm water, spreading the rice evenly.
11. Season with salt and pepper.
12. Place the chicken and chorizo back in the pan.
13. Add mussels and shrimp on top, along with the green beans or peas.
14. Cook without a lid over medium heat for 18-20 minutes.
15. Rotate the pan occasionally, but don’t stir the rice during this time.
16. For the last 2-3 minutes, turn up the heat. This helps make the socarrat.
17. You’ll hear a soft crackling sound as it cooks.
18. Check for crispiness at the bottom.
19. Take the pan off the heat and cover it with foil or a clean towel.
20. Let it rest for 5-10 minutes before serving.
21. Garnish with fresh parsley and lemon wedges.
22. Serve it straight from the pan for a fun touch.