Product Used In This Recipe
Spanish Paella
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Bring the flavors of Spain to your kitchen with this classic seafood and chorizo paella. Made with traditional short-grain paella rice, smoky Spanish chorizo, shrimp, and fresh mussels, this vibrant dish cooks beautifully in a wide, shallow paella pan for even heat and authentic results. As the rice simmers in rich stock with paprika, garlic, onion, and tomato, it develops layers of bold flavor and the coveted socarrat- the crispy, caramelized rice at the bottom that defines great paella. Finished with fresh parsley and lemon, this authentic paella recipe is perfect for sharing straight from the pan.
Ingredients
- 2 cups (400g) Paella rice (or short grain high starch rice)
- 7 cups fish or chicken stock
- 2 medium-sized white onions (diced)
- 1 red pepper (diced)
- 1 cup Spanish chorizo (cut into wheels)
- 4 cloves of garlic (finely chopped)
- 1 Tbsp tomato paste
- 2 tsp paprika
- 10-15 mussels cleaned and debearded
- 10-12 large shrimp
- Salt and pepper to taste
- Lemon and fresh parsley (to serve)
Directions
Heat the paella pan on medium-high heat and add a few tablespoons of olive oil. Add the onions and the diced pepper and cook for a few minutes until the onions are translucent.
While this is happening, warm your stock in a separate pan and add the pinch of saffron to steep and set aside.
Add the chorizo to the paella pan and allow the oils to cook out a little before adding the tomato paste and garlic. Cook for one minute before adding the rice to the pan. Stir around for another minute or two to toast in the oils. Pour in the stock. Give a good stir and then leave to cook for about 10 minutes. Leaving it to cook will give the paella your socarrat, the crispy bottom.
Next, nestle in the mussels and shrimp into the rice. Turn the heat to low and cook for an additional 8-10 minutes until the mussels have opened and the shrimp are fully cooked. Scatter chopped parsley and enjoy with a squeeze of lemon. Salt and pepper to taste.
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Ingredients
- 2 cups (400g) Paella rice (or short grain high starch rice)
- 7 cups fish or chicken stock
- 2 medium-sized white onions (diced)
- 1 red pepper (diced)
- 1 cup Spanish chorizo (cut into wheels)
- 4 cloves of garlic (finely chopped)
- 1 Tbsp tomato paste
- 2 tsp paprika
- 10-15 mussels cleaned and debearded
- 10-12 large shrimp
- Salt and pepper to taste
- Lemon and fresh parsley (to serve)
Directions
Heat the paella pan on medium-high heat and add a few tablespoons of olive oil. Add the onions and the diced pepper and cook for a few minutes until the onions are translucent.
While this is happening, warm your stock in a separate pan and add the pinch of saffron to steep and set aside.
Add the chorizo to the paella pan and allow the oils to cook out a little before adding the tomato paste and garlic. Cook for one minute before adding the rice to the pan. Stir around for another minute or two to toast in the oils. Pour in the stock. Give a good stir and then leave to cook for about 10 minutes. Leaving it to cook will give the paella your socarrat, the crispy bottom.
Next, nestle in the mussels and shrimp into the rice. Turn the heat to low and cook for an additional 8-10 minutes until the mussels have opened and the shrimp are fully cooked. Scatter chopped parsley and enjoy with a squeeze of lemon. Salt and pepper to taste.
Read Recipe Reviews
This recipe doesn't have any reviews yet. Try it out and let us know what you think!