This easy paella recipe brings the flavors of Spain to your kitchen with a mix of seafood, chicken, and rice cooked in a rich and flavorful broth.
Preparation time
20min
Cooking time
45min
Ingredients
6 Servings
- 4 cups chicken broth
- 4 chicken thighs
- 1 cup frozen peas
- 4 cloves garlic
- 1 green bell pepper
- 1 lemon
- 12 mussels
- 3 tablespoons olive oil
- 1 onion
- 0.5 cup parsley
- 0.5 teaspoon pepper
- 1 red bell pepper
- 0.5 teaspoon saffron threads
- 1 teaspoon salt
- 2 cups short-grain rice
- 12 shrimp
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
Directions
Step 1
Heat olive oil in a large paella pan or skillet over medium heat.
Step 2
Season chicken thighs with salt and pepper, and brown them in the pan for 5 minutes on each side. Remove and set aside.
Step 3
In the same pan, sauté the chopped red and green bell peppers, onion, and garlic until softened.
Step 4
Stir in the tomato paste, smoked paprika, and saffron threads, and cook for another minute.
Step 5
Pour in the chicken broth and bring it to a boil. Add the rice and stir to evenly distribute.
Step 6
Nestle the browned chicken thighs into the rice mixture. Reduce heat to low, cover, and simmer for 20 minutes.
Step 7
Add the shrimp, mussels, and frozen peas, and cook for an additional 10 minutes, or until the seafood is cooked through and the rice is tender.
Step 8
Remove from heat and let the paella rest for 5 minutes. Garnish with chopped parsley and lemon wedges before serving.