Paella Recipe
While the thought of Southern Spain may conjure images of white villages, gentle hills, and refreshing sangria, for many travelers it’s simply the Paella that keeps them coming back. If you Travel with VBT on our Spain Bike Tour, you’ll find ample opportunity to sample this Andalusían specialty. But, for a taste of Southern Spain in your very own home, try this delicious and authentic Paella with Chicken and Seafood recipe!
Paella with Chicken and Seafood Recipe
Ingredients
- 1 dozen mussels, scrubbed, steamed open
- 1 lb jumbo shrimp
- 6 tbsp olive oil
- 2 lbs chicken, cut into small pieces
- 1/4 lb pork, cut in cubes
- 1 green bell pepper, cut in pieces
- 2 cloves garlic
- 1 medium squid, cleaned and cut in rings
- 1 large tomato, peeled and chopped
- 1/2 cup shelled peas (or green beans, broad beans or artichokes)
- 6-7 cups water or stock
- 2 1/2 cups medium-short grained Spanish rice
- 1/2 tsp saffron, crushed
- 1/2 tsp paprika
- 2 tsp salt
- 1 red pimiento, cut in strips
- 1 lemon, cut in wedges
- freshly ground black pepper
Cooking Directions
- Discard mussel shells, straining and reserving the liquid. Peel most of the shrimp (shells can be boiled to make a stock). Cook a few unpeeled ones to garnish the paella. Drain and save the liquid.
- Heat the oil in a large frying pan or flat-bottomed wok and slowly brown the chicken and pork.
- Add the green pepper, garlic and squid, then the tomatoes and peas. (If using beans or quartered artichokes, parboil them first.)
- Add 6 cups of reserved mussel, shrimp broth and water or stock to the pan and bring to a boil. Stir in the rice with the peeled shrimp.
- Combine the crushed saffron, paprika, salt and pepper in a cup and dissolve in a little water. Stir into the rice. Cook briskly for 10 minutes. Reduce the heat.
- Garnish the rice with the cooked mussels and cooked whole shrimp. Top with strips of red pimiento. Cook for a further 8-10 minutes, without stirring. Add a little additional liquid to prevent the rice from burning.
- Allow to rest 5 minutes before serving. Garnish with lemon wedges.
