Ingredients for Authentic Spanish Paella
- 2 cups paella rice
- 4 cups chicken broth
- 1 large onion, chopped
- 4 garlic cloves, minced
- Bell Pepper
- Green Beans
- 1 (28 ounce) can crushed tomatoes
- Tomato Paste
- 1 lb large shrimp, peeled and deveined
- Rabbit
- 8 oz chorizo sausage, sliced
- 1/2 cup fresh parsley, chopped
- Fresh Thyme
- 2 teaspoons smoked paprika
- 1 teaspoon saffron threads
- 1 lemon, cut into wedges
- 1 cup olive oil
- 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup dry white wine
- 1 lb mussels, scrubbed and de-bearded
- 1 cup frozen peas
- Salt and freshly ground black pepper to taste
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How to Make Authentic Spanish Paella
- Heat olive oil in a large paella pan (18" or adjust for smaller pan) over medium-high heat.
- Add chicken and chorizo; cook until browned, about 5-7 minutes.
- Add onion and garlic; cook until softened, about 3 minutes.
- Stir in crushed tomatoes, saffron, and smoked paprika. Cook for 2 minutes.
- Add rice and toast for 2 minutes, stirring constantly.
- Pour in white wine and chicken broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Add shrimp and mussels. Cover and continue simmering for 5-7 minutes, or until shrimp is pink and mussels have opened (discard any that don’t open).
- Stir in peas. Cook for 2 minutes.
- Remove from heat and let stand, covered, for 5 minutes.
- Garnish with fresh parsley and lemon wedges. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
40g
Fat
47g
Carbs
33g
