While I went to Valencia, Spain to learn from the masters and the birthplace of paella, a lot of the ingredients they used are not available in the US, or worst yet- not fresh to add into paella. Watch a clip of the traditional one here. So, I adopted the paella recipe to American tastes and produce availability.
By Chef Joanna
Travel to Valencia, Spain with this classic recipe for Paella. This quintessential Spanish dish is usually made on Sundays over an open fire. It’s a family celebration and sangria is always present! Learn how to make this simple recipe infused with saffron, smoky chorizo, shrimp, and aromatic vegetables in your own home in a matter of hours. Wow your friends at your next dinner party with this beautiful family-style dish!
(Makes Paella in small pan, for 4)
- 1/4-1/2 cup olive oil
- Chorizo 4 oz. per person
- Large shrimp 3 oz. per person
- Boneless chicken thigh 3 oz per person
- small pinch saffron
- 1 tablespoon smoked paprika
- ½ cup paella rice (or medium grain rice) per person
- 2 tomato, chopped
- 1 tablespoon tomato paste
- 3-4 artichoke hearts
- 1-2 carrots, chopped
- 1-2 garlic cloves, chopped
- 1-2 red bell pepper, chopped
- Frozen peas 3 oz
- 1.5 quarts Chicken broth
- 1 Rosemary sprig (optional)
- 1 bunch cilantro (optional)
- Salt, to taste
- Pepper, to taste
- Lima, green beans, and/or white beans 1 cup
- Asparagus ½ bunch
- Vegetable broth 1.5 quart
- Dice and chop all vegetables (artichokes, carrots, garlic, red pepper).
- Slice chorizo and cube chicken thighs into 1-inch pieces.
- Preheat paella pan over medium high heat with three generous tablespoons of olive oil.
- Sear chicken on all sides until evenly brown, then set aside. Then, repeat with the chorizo, and set aside, or move to the outside of the pan.
- Add all the diced vegetables and cook until translucent and fragrant.
- Lower the heat, make a hole in the middle of the pan, and add the tomato paste and smoked paprika. Cook just for a few seconds until fragrant. (Be careful not to burn!) Add a little water or stock and bring to a boil and to prevent burning. (Stand back!)
- Add a big pinch of salt to the pan. Taste for salt.
- Add rice and stir it in with all other ingredients. Toss so each grain of rice is covered with oil and shiny. Re-incorporate chicken and chorizo to the pan.
- In a small bowl, bloom the saffron with a little heated broth or water.
- Then, add just enough stock, including the saffron stock, to the pan to cover the rice by ¼ inch.
- Bring the pan to a boil for 8 minutes, Then, lower heat and cook another 6-7 minutes, or until rice is soft, and liquid is absorbed. I like to cover it with foil at this point.
- When 5 minutes before doneness, add the shrimp and the peas. Then, cook for the last 5 minutes. When all liquid is evaporated and rice is tender. Turn off heat and cover pan loosely with foil. Let rest for 5-10 minutes, then tear off foil and enjoy!! Best paired with sangria.