How to make Spanish Paella (Saffron)

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“How to Make Spanish Paella”

  • 1 cup chopped fresh parsley
  • 1/4 cup fresh lemon juice
  • 1 tablespoon olive oil
  • 5 cloves garlic, chopped
  • 1 cup water
  • 1 teaspoon saffron
  • Low-salt chicken or beef broth
  • 8-9 large, skinless shrimp (you can also use other meats)
  • 1 tablespoon olive oil
  • 4 bone-in, skin-on chicken thighs, chopped
  • 2 Spanish chorizo sausages or chopped turkey
  • 2 cups finely chopped onions
  • 1 cup finely chopped red bell peppers
  • 1 cup canned chopped tomatoes
  • 1 teaspoon sweet paprika
  • 3 cups uncooked short-grain rice
  • 1 cup frozen green peas
  • 8 cleaned and moistened scrubbed mussels
  • 1/4 cup fresh lemon juice
  • A few slices of lemon (optional)

First, combine the 4 primary ingredients and set aside. Next, combine water, saffron, and meat broth in a large pot and let it simmer on low heat (do not boil). Take the shells off the shrimps, clean them, and set aside.

In a large frying pan, heat 1 tablespoon of oil over medium heat until hot. Add the chicken and sauté for 2 minutes on each side, then remove from the pan. Add the sausages and beef, sauté for 2 minutes, and remove from the pan. Add the shrimps and sauté for 2 minutes, then set aside. Add the diced onion and bell pepper, sauté for 15 minutes, stirring occasionally. Make sure all cooking steps are done on low and gentle heat.

Add tomatoes, paprika, and 3 cloves of garlic, and cook for 5 more minutes. Add the rice and cook for 1 more minute, stirring constantly. Add the mixture of herbs, meat broth, chicken, sausage mixture, and chickpeas. When it comes to a boil, reduce the heat, and let it simmer for 10 minutes, stirring occasionally. Add the mussels to the pot, placing them inside the rice mixture. Cook for 5 minutes or until the shells open. Discard any unopened shells. Arrange the shrimps with their heads facing down in the rice mixture and cook for 5 more minutes or until the shrimps are cooked. Add 1/4 cup of lemon juice. Remove from heat, cover with a towel, and let it sit for 10 minutes. If desired, serve with lemon wedges.