Paella
A few weeks ago I had paella for the first time, and I couldn’t stop thinking about it! I knew I had to recreate it for myself at home. And I can proudly say, not many recipes have rivaled this dish for me. This version of Paella is slightly different from the traditional “Paella Valenciana”, which consists of land-based ingredients like chicken, rabbit, green beans, and white beans. I opted for a mixed paella which consists of both the land and the sea, with my proteins being chicken and shrimp. The dish is seasoned with a strong blend of smoked paprika, saffron, and rosemary, giving the dish its famous aromatic and golden look.
What I find fascinating about this recipe is how it balances its flavors and textures to perfection! The savory rich meat is complemented by the subtle and tender rice. The addition of saffron not only helps give it its color but also introduces an earthy, delicate aroma that ties everything together. When making Paella, it is important to choose the right rice — use short-grain rice like bomba or calasparra. This way, the rice will absorb all of the liquid while not becoming mushy. You also want to use a wide pan — a shallow surface helps attain even cooking as well as the crispy layer of rice on the bottom. Recreating Paella at home was a challenge for me but it was such a rewarding experience, let this be your sign to go for it!
Ingredients:
5-6 boneless, skinless chicken thighs
10-12 large shrimp, peeled, deveined, and tails off
1 red or yellow bell pepper, diced
1 white onion, diced
2 cloves garlic, finely minced
1 medium tomato, grated
1 cup bomba or calasparra
2 cups water
A pinch of saffron threads (steeped in 1 tbsp of warm water)
1 tbsp smoked paprika
1-2 sprigs of fresh rosemary
3 tbsp olive oil
Salt & pepper (to taste)
Instructions:
Heat a wide, shallow pan over medium-high heat and add 2 tbsp of olive oil. Season the chicken thighs with salt and pepper and sear them in the pan skin-side for about 8 minutes, flip, and sear for another 2-3. Remove and set aside.
In the same pan, add in your remaining tbsp of olive oil and saute your onion for about 5 minutes. Add in your bell pepper and cook for another 5 minutes, and then add in your garlic and cook for about 1 minute more.
Add your shredded tomato, smoked paprika, and saffron, and cook until the liquid is mostly evaporated.
Add your rice, stirring for 1-2 minutes to enhance the flavor. Pour in your two cups of water and stir to evenly distribute the rice. Nestle the chicken back into the pan. Bring to a slight boil and then lower the heat to let simmer for 10 minutes. Add your rosemary and shrimp and cook for 10-15 minutes more. Let rest for 5 minutes and serve!
