How To Make The Best Paella In
September 14, 2024
, VA: Here is one of the best Paella recipes out there!
Here Is What Most People Don’t Know About Making Paella:
- Use Bomba or Calasparra Rice: These short-grain Spanish rice varieties absorb liquid well and remain firm, ensuring the perfect texture for paella.
- Don’t Stir the Rice While Cooking: Allowing the rice to cook undisturbed creates a crispy bottom layer called socarrat, a hallmark of authentic paella.
- Build Layers of Flavor: Start by sautéing aromatics like onions, garlic, and bell peppers, and then add meats and seafood to build a deep, rich flavor profile in the dish.
- Bald Buck Seasoning: For this dish, we replace our salt with Bald Buck Seasoning
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 1 cup bomba or calasparra rice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
- 1/2 cup white wine
- 3 cups chicken broth
- 1/2 lb. chicken thighs, cut into pieces
- 1/2 lb. chorizo, sliced
- 1/2 lb. shrimp, peeled and deveined
- 1/2 lb. mussels or clams, scrubbed and cleaned
- 1/2 cup frozen peas
- Bald Buck Seasoning and pepper, to taste
- Lemon wedges, for serving
- Fresh parsley, chopped (for garnish)
Instructions:
- Heat the olive oil in a large paella pan or wide skillet over medium heat. Add the onion and red bell pepper, sautéing for 5 minutes until softened. Add the garlic and cook for another 1-2 minutes until fragrant.
- Add the chicken pieces and chorizo to the pan, cooking for 5-7 minutes until the chicken is browned and the chorizo is slightly crispy. Stir in the rice, smoked paprika, and saffron with its soaking liquid, toasting the rice for 1-2 minutes.
- Pour in the white wine and let it simmer for 2 minutes until mostly evaporated. Add the chicken broth, stirring once to distribute the rice evenly. Bring to a simmer, then reduce the heat to medium-low. Do not stir the rice from this point on.
- Arrange the shrimp, mussels, and peas over the rice. Continue to cook for about 15-20 minutes, or until the rice is tender and the liquid is mostly absorbed. If the rice is still undercooked, add a bit more broth and continue cooking.
- Increase the heat to high for the last 2-3 minutes to create a crispy socarrat layer on the bottom. Remove the pan from the heat and let the paella rest for 5 minutes before serving.
- Garnish with chopped fresh parsley and serve with lemon wedges.