Embark on a culinary journey to the sun-kissed shores of the Mediterranean with this authentic Spanish paella recipe. Perfectly blending vibrant flavors and fresh ingredients, this dish is sure to impress at any gathering, whether it’s a festive holiday meal or a special celebration.
Ingredients for Spanish Paella
- 3/4 cup (180 ml) olive oil, divided
- 1 large boneless pork chop, cubed
- 3/4 cup (180 ml) shallots, finely chopped
- 1 medium red pepper, cut into thin strips (about 1 1/2 inches (4 cm) long)
- 1 medium yellow pepper, cut into thin strips (about 1 1/2 inches (4 cm) long)
- 1 medium poblano pepper, cut into thin strips (about 1 1/2 inches (4 cm) long)
- 2 large Roma tomatoes, seeded and chopped
- 5 large cloves garlic, pressed
- 2 medium chicken breasts, cubed and seasoned with freshly ground black pepper and sea salt
- 1 tablespoon (15 ml) fresh rosemary, chopped
- 1 1/2 teaspoons (8 ml) smoked paprika
- 1/2 teaspoon (2.5 ml) ground thyme
- 1/4 teaspoon (1.25 ml) ground cumin
- 2 1/2 cups (600 ml) Calrose or Bomba rice
- 5 cups (1.2 liters) low-sodium chicken broth, divided
- 1 1/2 cups (360 ml) chorizo sausages, sliced and quartered
- 1 cup (240 ml) frozen peas
- 2 tablespoons (30 ml) capers, rinsed and drained
- 1/2 teaspoon (2.5 ml) saffron threads
- 12 large clams, scrubbed and debearded
- 12 large mussels, scrubbed and debearded
- 12 large prawns, peeled and deveined
- 2 tablespoons (30 ml) fresh parsley, coarsely chopped
- Lemon wedges, to garnish
How to Prepare Spanish Paella
- Cook the Pork and Vegetables: In a large deep skillet over medium heat, warm 1/4 cup (60 ml) of olive oil. Add the cubed pork and sauté for 2 minutes. Incorporate the finely chopped shallots and sliced peppers, cooking for an additional 3 minutes. Stir in the chopped tomatoes and continue to sauté for another 2 minutes. Add the pressed garlic and cook for 1 more minute. Transfer this pork and vegetable mixture to a bowl and set aside.
- Sauté the Chicken: Return the skillet to the stove and add another 1/4 cup (60 ml) of olive oil. Add the seasoned chicken breasts and cook until they are no longer pink, approximately 4-5 minutes. Sprinkle in the chopped rosemary, smoked paprika, ground thyme, and ground cumin. Mix well and transfer the chicken to a small bowl, setting it aside.
- Prepare the Rice Base: Heat the remaining 1/4 cup (60 ml) of olive oil in the skillet. Add the Calrose or Bomba rice and sauté until it becomes translucent, about 10 to 12 minutes. Pour in half of the chicken broth and stir to combine. Return the pork and chicken mixture to the skillet, ensuring everything is evenly distributed. Add the sliced chorizo and frozen peas, stirring to mix thoroughly. Incorporate the capers and saffron threads, giving the mixture a quick stir. Preheat your oven to 400°F (200°C).
- Assemble and Bake the Paella: Spread half of the rice mixture evenly at the bottom of a 15-inch (38 cm) paella pan. Arrange the clams, mussels, and prawns over the rice, then cover with the remaining rice mixture, spacing them out evenly. Transfer the paella pan into the preheated oven and pour in the rest of the chicken broth. Bake for 25-35 minutes or until the liquid has been absorbed and the seafood is cooked through.
- Serve and Garnish: Once cooked, remove the paella from the oven. Discard any clams or mussels that did not open during cooking. Spoon the paella onto warm serving plates, sprinkle with freshly chopped parsley, and garnish with lemon wedges for an added burst of flavor.
Bringing together the heart of Spanish cuisine, this paella recipe offers a delightful combination of savory meats, fresh seafood, and aromatic spices. Whether you’re hosting a grand dinner or simply craving a taste of the Mediterranean, this dish is sure to become a beloved favorite in your culinary repertoire. Serve it with a crisp salad and a glass of white wine to complete the authentic experience. ¡Buen provecho!
