Let your taste buds travel to Spain with this vibrant seafood paella. A festive mix of saffron-infused rice, tender chicken, and fresh seafood, this dish is perfect for sharing, offering a rich, hearty taste of Spanish culinary tradition.
Ingredients:
- 2 cups short-grain rice (like Arborio or paella rice)
- 4 cups chicken or seafood broth
- 1/2 lb chicken thighs, cut into chunks
- 1/2 lb mixed seafood (shrimp, mussels, clams)
- 1 red bell pepper, sliced; 1 onion, chopped; 2 cloves garlic, minced
- 1 tsp smoked paprika and a pinch of saffron threads
- 1 tomato, diced
- Olive oil, salt, and pepper
- Lemon wedges and fresh parsley for garnish
Instructions:
- Sauté: In a large pan, heat olive oil and sauté chicken until browned. Remove and set aside.
- Vegetables: In the same pan, add onion, garlic, and red bell pepper; cook until softened. Stir in smoked paprika, saffron, and diced tomato.
- Add Rice & Broth: Stir in the rice to coat with the vegetable mixture, then pour in broth. Return the chicken to the pan.
- Simmer: Allow the mixture to simmer without stirring for 15 minutes. Add seafood, cover, and cook for an additional 10 minutes until the rice is tender and the seafood is cooked.
- Serve: Garnish with chopped parsley and lemon wedges.