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Spanish Paella

Here's how you make Spanish Paella
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  • Servings: 8
  • Prep: 20m
  • Cook: 1h
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1/2 teaspoon saffron threads
  • 1 tablespoon water (boiling)
  • 2 tablespoons oil (or more, canola oil)
  • 1 1/2 pounds chorizo sausage (sliced, use the ready to eat sausage, or other cooked spicy sausage)
  • 1 pound chicken legs
  • 1 pound bone-in skin-on chicken thighs
  • 1 medium red onion, chopped
  • 4 garlic cloves, minced
  • 1 large sweet red pepper, seeded and sliced
  • 370 grams dry rice (long grain white, 2 cups dry)
  • 1/2 cup dry white wine
  • 2 1/2 cups chicken stock
  • 1 can (398 mL) diced tomatoes
  • 2 to 3 chipotle chilies, finely chopped (canned)
  • 1 1/2 teaspoons paprika (smoked)
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons ground cumin
  • 139 grams frozen green peas (1 cup)
  • 1 pound shrimp (large size, peeled and deveined)
  • 1/2 cup chopped fresh cilantro (or parsley)
  • Salt & pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Place saffron in a small bowl; add boiling water and set aside to steep.

  • Step 2: Heat 1 Tbsp oil in a very large deep skillet (or paella pan ) over medium heat. Add chorizo and stir cook for 3 minutes. Remove to a paper towel lined plate.

  • Step 3: Add chicken to the skillet and brown on all sides (about 5-6 minutes). Remove to the same plate as the chorizo.

  • Step 4: Add remaining oil to skillet. Stir in onion, garlic and peppers; cook until softened. Add rice, stirring until well mixed.

  • Step 5: Stir in wine, 2 cups of chicken stock, tomatoes, saffron, chipotle peppers, paprika, oregano and cumin. Bring to a simmer, add chicken pieces to skillet, so they are nestled into the rice mixture. Reduce heat to medium low and partially cover skillet. Cook for about 20-25 minutes, stirring occasionally or until liquid is almost gone.

  • Step 6: Add remaining 1/2 cup chicken broth and the peas. Stir carefully to combine.

  • Step 7: Tuck chorizo and shrimp into the mixture. Cook for 6-8 minutes until stock is absorbed and shrimp are cooked through.

  • Step 8: Remove from the heat, garnish with cilantro or parsley. Serve paella in the skillet, allowing everyone to help themselves to chicken, chorizo, shrimp and seasoned rice.

We hope you enjoy this recipe!

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