Paëlla
A delicious and flavorful Paëlla with chicken, seafood, and vegetables.
Equipment
- large pot
- paella pan
Ingredients
- 1 liter chicken broth see recipe for details
- 45 ml tomato paste
- 2.5 ml smoked paprika
- 2 fresh artichoke hearts cut into wedges
- 1 pinch saffron
- 340 g boneless skinless chicken thighs cut into cubes
- 45 ml olive oil
- 1 onion chopped
- 2 garlic cloves chopped
- 1 red bell pepper seeded and sliced
- 2 squid cleaned and sliced without tentacles
- 150 g chorizo sliced
- 330 g paella rice
- 125 ml white wine
- 340 g large shrimp peeled and deveined
- 20 mussels cleaned
- 75 g peas thawed
- lemon wedges to taste
Instructions
- In a large pot, combine the broth, tomato paste, paprika, and artichokes. Bring to a boil then simmer for about 5 minutes. Add saffron, season with salt and pepper, and keep warm.
- In a paella pan or large non-stick skillet over high heat, brown the chicken in the oil. Add onion and garlic, and cook for 1 minute. Stir in the bell pepper, squid, and chorizo. Season with salt and pepper, continue cooking for 2 minutes while stirring.
- Add the rice, mixing well. Pour in the white wine and cook for 1 minute. Add the broth mixture with artichokes and let simmer on medium heat for 10 minutes without stirring.
- Distribute the shrimp on top and insert the mussels into the rice, open side up. Continue cooking for 10 to 12 minutes until the rice is cooked but slightly firm, the broth is thick but not fully absorbed, and the shrimp and mussels are cooked.
- Off the heat, stir in the peas. Cover with a sheet of aluminum foil without sealing tightly and let rest for 3 minutes. Serve with lemon wedges.
Notes
For a quicker meal, consider using pre-made chicken broth.
Nutrition
Serving: 1plateCalories: 600kcalCarbohydrates: 70gProtein: 40gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 80mgIron: 3mg
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