Spanish Paella

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, Spanish Paella. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Spanish Paella is one of the most favored of recent trending foods on earth. It is simple, it's fast, it tastes delicious. It's enjoyed by millions every day. Spanish Paella is something which I have loved my entire life. They are fine and they look fantastic.

Many things affect the quality of taste from Spanish Paella, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spanish Paella delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Spanish Paella is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can have Spanish Paella using 21 ingredients and 10 steps. Here is how you can achieve that.

A paella pan is ideal when making this Spanish dish. I bought mine at Williams-Sonoma ($49). Or, use a very large pan. Use a metal pizza pan for a lid. It can be prepared outdoors on a gas grill or stove top. The ideal paella has a toasted rice bottom, called socarrat. Key ingredient is the saffron. Other types of seafood can be substituted.

Ingredients and spices that need to be Make ready to make Spanish Paella:

1. 8 chicken thighs (small-medium)
2. 2 tsp dry thyme
3. 2 tsp paprika
4. 1 tsp salt
5. 1 tsp ground pepper
6. 5 tbs olive oil
7. 1 lb Spanish chorizo sausage
8. 1 red onion (large), chopped
9. 1 red bell pepper, seeded, cut into 1” pieces
10. 4 garlic cloves, crushed
11. 1 can (16 oz.) crushed tomatoes, drained
12. 1/2 tsp coriander powder
13. 2 cups Spanish rice, short-medium grain
14. 1 tsp saffron threads (it’s expensive, but key!)
15. 3 1/2 cups chicken stock (warm)
16. 16 raw medium shrimp, peeled with tails on
17. 10 oz. firm fish fillet, sliced into 1” pieces
18. 12 mussels or small-medium clams, cleaned
19. 1 cup sweet peas (frozen), thawed @ room temp
20. 1/2 cup fresh parsley, coarsely chopped
21. 2 lemons, (1 for juice, 1 for garnish for the plates)

Instructions to make to make Spanish Paella

1. Plate chicken thighs and sprinkle thyme, paprika, salt, & pepper on both sides and let stand for about 10 minutes.
2. Heat the olive oil in a paella pan (or very large fry pan) over medium heat. Place chicken in the pan and brown on both sides for 5 minutes per side. Turn the chicken over again, and add the chorizo sausage.
3. Brown both sides of chicken and sausage for 4 minutes per side. When the oil begins to turn a mild reddish color, remove the chicken and sausage to a platter.
4. Lower the heat (medium-low) and sauté onion and bell pepper for 3-4 minutes. Add the garlic and sauté for 1 minute. Add tomatoes, cook until the mixture thickens a bit and the flavors begin to meld. Season lightly with salt & pepper and coriander.
5. Fold in the rice with a spoon, stirring to coat the grains. Sprinkle the saffron threads into the rice. Pour in the chicken stock, simmer for 10 minutes. Rotate the pan around the heat so that the rice cooks evenly and starts to absorb the liquids. [Do not cover or stir]
6. Add the shrimp and fish evenly around the pan. Next add the chicken and the sausage (sliced 1/2”). Gently fold all of the pan pieces together with a large spoon, turning the mixture over a 3-4 times.
7. Place the mussels (or clams) evenly around the pan. Let this simmer without stirring, until the rice is al dente, about 15 minutes.
8. Scatter the thawed peas on top, continue to cook for 5 minutes. Cover the pan (with a round pizza pan) until the paella looks fluffy and moist and the mussels have opened.
9. Uncover the pan and drizzle squeezed lemon juice over the paella. Remove any un-opened mussels (or clams). Take the pan off of the heat and allow it to rest for a few minutes and garnish the top with chopped parsley.
10. Bring the pan to the table served warm using a large spoon to serve. Use lemon wedges on the plates for a garnish. Serve with home-made Sangria (yes!) or your favorite beverage.

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So that's going to wrap it up for this special food Steps to Prepare Super Quick Homemade Spanish Paella. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!