Authentic Spanish Paella Recipe

Ingredients

• 4 cups of paella rice (short-grain rice like Bomba or Calasparra)
• 8 cups of chicken broth
• 1 pinch of saffron threads
• 1/2 lb chicken, chopped into pieces
• 1/2 lb rabbit, chopped into pieces (optional)
• 1/4 lb green beans, cut into 1-inch pieces
• 1/4 cup extra virgin olive oil
• 1 ripe tomato, grated
• 1 bell pepper, sliced
• 2 cloves of garlic, minced
• 1/2 lb chorizo sausage or Spanish sausage, sliced
• 1/2 lb shelled and cleaned medium shrimp
• 1/2 lb mussels, cleaned
• 1/2 lb clams, cleaned
• 1 cup of artichoke hearts, quartered
• 1 lemon, for garnish
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 sprigs of rosemary
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare Chicken and Broth
In a large paella pan or wide shallow skillet, heat the olive oil over medium-high heat. Add the chicken and rabbit pieces, seasoning with salt and pepper. Brown the meat on all sides, then remove and set aside.

Step 2: Sauté Vegetables
In the same pan, add the green beans and sliced bell pepper. Sauté for a few minutes until they begin to soften. Add the minced garlic and sauté until fragrant. Stir in the grated tomato.

Step 3: Combine with Rice
Add the paella rice to the pan, stirring to coat the grains with the vegetable mixture. Sprinkle the saffron threads over the rice and continue to stir, allowing the rice to lightly toast.

Step 4: Add Broth and Proteins
Pour in the chicken broth and bring the mixture to a simmer. Arrange the chicken, rabbit, and sliced sausage on top of the rice. Add salt to taste.

Step 5: Cook the Paella
Let the paella cook uncovered over medium heat for about 15-20 minutes, or until the rice is almost done. Arrange shrimp, mussels, clams, and artichoke hearts over the paella and gently push them into the rice.

Step 6: Finish Cooking
Cover the pan with a lid or foil and cook for another 10 minutes, or until the seafood is cooked and shells have opened (discard any that don’t open). Turn off the heat and let the paella rest for 5 minutes.

Step 7: Garnish and Serve
Garnish the paella with lemon wedges, chopped parsley, and rosemary sprigs. Serve the paella straight from the pan, ensuring each portion has a mix of meat, seafood, vegetables, and rice.

Equipment and Tools

• Paella pan or wide shallow skillet
• Lid or aluminum foil
• Spatula or wooden spoon

Preparation

To ensure an efficient cooking process, it’s important to have your meats and seafood properly cleaned and prepared, vegetables chopped, and broth ready to go. Measure out the rice and have saffron, spices, and oil within easy reach.

Cooking Process

The cooking of an authentic Spanish paella involves several steps, each critical to the flavor development. Sautéing meats and vegetables before adding rice allows for deep, layered flavors. Simmering the rice with saffron imbues the dish with its signature appearance and aroma. Cooking the paella uncovered permits the rice to absorb the broth and cook evenly, forming the coveted socarrat (crispy bottom layer) when done correctly.

Tips and Tricks

Ensure your broth is hot when adding it to the rice, as this helps maintain the cooking temperature.
Avoid stirring the paella after adding the broth to allow the socarrat to form on the bottom of the pan.
If the rice is undercooked but the liquid has been absorbed, you can add a little more hot broth or water.
Allow the paella to rest covered for a few minutes after cooking to help finish the rice and let the flavors meld.

Nutritional Information

• Calories: 600-800 per serving (varies)
• Fat: 20g
• Carbohydrates: 75g
• Protein: 35g

Conclusion

This authentic Spanish Paella is a vibrant, satisfying meal, perfect for family gatherings or festive occasions. The blend of succulent meats, fresh seafood, and perfectly seasoned rice make for an unforgettable dining experience that brings the essence of Spanish cuisine to your table. Enjoy the process of cooking and sharing this traditional dish with loved ones!