Ingredients for Perfect Paella
- Extra Virgin Olive Oil
- Garlic Cloves
- Crushed Red Pepper Flakes
- White Rice
- Saffron Thread
- 1 bay leaf
- Chicken Broth
- 1 sprig fresh thyme
- Chicken Tenders
- Salt and pepper to taste
- Fresh Ground Pepper
- Red Bell Pepper
- Onion
- Chorizo Sausage
- Large Shrimp
- Mussels
- Frozen Peas
- Lemons
- Flat Leaf Parsley
- 2 tablespoons chopped scallions
- Lemon Wedge
- Crusty Bread
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How to Make Perfect Paella
- Heat 2 tablespoons olive oil in a large paella pan or wide skillet over medium-high heat. Add minced garlic and red pepper flakes; sauté for 30 seconds until fragrant.
- Add paella rice and sauté for 2-3 minutes, stirring constantly, until lightly toasted.
- Stir in saffron threads, bay leaf, and thyme. Pour in hot broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 13 minutes.
- Meanwhile, heat remaining 1 tablespoon olive oil in a separate skillet over medium-high heat. Add chicken and cook until browned on both sides.
- Season chicken with salt and pepper. Add chopped bell pepper and onion; cook for 3 minutes.
- Add sliced chorizo and cook for 2 minutes more. Remove from heat.
- After 13 minutes of simmering the rice, gently nest the mixed seafood into the rice.
- Stir in frozen peas. Scatter lemon zest over the rice and seafood. Cover and cook for 5 minutes.
- Remove the lid and discard any unopened shellfish shells.
- Gently stir the rice and seafood. Remove the bay leaf and thyme sprig.
- Arrange the cooked chicken, peppers, onions, and chorizo around the edges of the paella pan.
- Garnish with fresh parsley and scallions.
- Serve immediately with lemon wedges and warm crusty bread.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
11g
Fat
38g
Carbs
15g
