Classic Paella
A traditional Spanish dish from the Valencia region, made with saffron-infused rice and mixed seafood.
Ingredients
- ●1 cup Paella rice
- ●1 pound Chicken breastcut into bite-sized pieces
- ●1 pound Shrimppeeled and deveined
- ●1 pint Musselsscrubbed and debearded
- ●1/2 teaspoon Saffron threadssoaked in 2 tablespoons hot water
- ●1 medium Chopped onion
- ●1 medium Chopped bell pepper
- ●1 medium Chopped tomatocanned or fresh
- ●1 teaspoon Smoked paprika
- ●1/2 teaspoon Chili flakes
Instructions
- 1
Heat the oven to 375°F (190°C).
- 2
Heat 2 tablespoons of olive oil in a large paella pan or skillet over medium-high heat.
- 3
Add the chicken and cook until browned, about 5 minutes. Remove from the pan and set aside.
- 4
Add the shrimp and mussels to the pan and cook until the shrimp are pink and the mussels are open, about 5 minutes.
- 5
Add the onion, bell pepper, and tomato to the pan and cook until the vegetables are tender, about 5 minutes.
- 6
Add the smoked paprika and chili flakes to the pan and cook for 1 minute.
- 7
Add the chicken back into the pan and stir to combine.
- 8
Add the saffron and its liquid to the pan and stir to combine.
- 9
Add the paella rice to the pan and stir to combine.
- 10
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20 minutes.
- 11
Remove the pan from the heat and let it rest for 5 minutes before serving.