This vibrant and flavorful dish brings the taste of Spain to your table!
Paella is a traditional dish hailing from Valencia, a region on Spain’s eastern coast along the Mediterranean Sea. The word paella originally referred to the wide shallow pan used to cook the dish (I wish I had one of those!). Like so many other amazing recipes, paella was originally a working-class meal, made by farm laborers to enjoy mid-day. Aside from the spices, there was no real rhyme or reason for the ingredients. Whatever you had available was what you usually used, such as rabbit, snails, duck, or veggies. But like most dishes, paella has changed over time, and these days, you’re more likely to see seafood and chicken used in this delicious smorgasbord of a meal.
Flavor-wise, a lot is going on in this paella. There are punchy spices, including floral saffron and smoked paprika. There’s hearty chicken and even an ocean’s worth of seafood tossed in for good measure. The medley of flavors ensures you’ll get hints of savory, salty, and just plain yummy in every single bite. It’s the perfect dish for family get-togethers and parties, too!
Is Paella Healthy?
This is a decently healthy recipe, with the two main considerations being the carbs in the rice and the potential sodium content of your chicken broth. If you’re closely watching these things in your diet, that’s something to keep in mind. Otherwise, this paella recipe offers lean protein from the chicken and seafood, and the vegetables bring essential vitamins, minerals, and antioxidants to the dish. Additionally, mussels, shrimp, and calamari are all low-mercury seafood options. If you want, you can try brown rice instead of the more traditional bomba rice used for this recipe. The texture will be slightly different, and it may take longer to cook, but you’ll get an extra fiber boost!
Saffron In Paella
I first had saffron at a Persian restaurant during my college days. It’s so uniquely aromatic. And it’s expensive — one of the world’s most expensive spices, in fact. But it’s also a key ingredient in authentic paella. Saffron gives the paella a distinctive golden color and a subtle, earthy flavor. A pro chef once showed that you can maximize its flavor by steeping the saffron threads in warm water or broth before adding it to the paella. For some reason, this simple step releases the saffron’s aromatic compounds and amps up the color as well.
How To Make Ahead And Store
Paella can be stored in the refrigerator for up to 5 days, but your mileage may vary depending on the seafood. If it starts smelling “fishy,” I wouldn’t eat it. You can also freeze leftovers in individual portions in freezer-safe containers. It will last this way for 2 months.
Serving Suggestions
Honestly, paella is a meal in and of itself, so I wouldn’t add too many extras here. That said, I wouldn’t say no to a bowl of Chili Con Queso and some Air-Fryer Tortilla Chips! I know that’s not Spanish, but hey, it’s America! We’re a melting pot, after all. Speaking of melting, why not add a Chocolate Lava Cake to the menu? After a meal like this, there’s nothing better than a decadent dessert.
Recipe
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 pinch saffron threads
- Salt and pepper to taste
- 1/2 cup white wine
- 1 pound boneless skinless chicken thighs cut into pieces
- 1 cup short-grain rice such as bomba
- 4 cups chicken broth
- 1/2 cup frozen peas
- 1/2 pound large shrimp peeled and deveined
- 1/2 pound mussels cleaned and debearded
- 1/2 pound calamari rings
- Fresh parsley chopped for garnish
- Lemon wedges for serving
Instructions
- Heat olive oil in a large paella pan or skillet over medium heat. Sauté onion, bell pepper, and garlic until onion is translucent.
- Stir in smoked paprika, saffron, salt, and pepper, and cook for 1 minute. Add white wine and let simmer until reduced by half.
- Add chicken pieces to the pan and brown for about 5 minutes. Then add rice and stir to coat with the oil and spices.
- Pour in chicken broth and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 15 minutes.
- Add the shrimp, mussels, and calamari to the pan, tucking them into the rice. Sprinkle peas over the top. Cook for another 10 to 15 minutes until seafood is cooked and rice is tender.
- Remove from heat and let stand for 10 minutes. Garnish with fresh parsley and serve with lemon wedges.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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