Introduction
Dive into the delicious world of paella, a classic Spanish dish that brings together a perfect blend of flavors and textures. This recipe features chorizo, squid, chicken, and an array of colorful vegetables, all beautifully cooked in a fragrant broth with saffron. Whether you’re cooking for a celebration or a cozy family dinner, this paella is sure to impress.
Detailed Ingredients with measures
1 – 2 tbsp olive oil
7 oz / 200g chorizo (2 pieces), sliced 1/2 cm / 1/5″ thick
200g / 6 oz squid (calamari), cut into 7mm / 1/4″ thick rings
1 onion, diced (brown, white, yellow)
3 garlic cloves, minced
1 red capsicum / bell pepper, diced
1 1/2 cups paella rice (“Bomba”, “Valencia” or “Calasparra” rice)
2 juicy ripe tomatoes, peeled and diced OR 3/4 cup canned crushed tomato
300g / 10 oz chicken thigh fillets, cut into 1.5″ / 3.5cm pieces
3 1/2 cups chicken broth/stock (not low sodium) or homemade seafood broth
1 tsp saffron threads (or 1/4 tsp ground saffron)
1 cup frozen peas
12-16 medium / large prawns, whole (shell on)
12 large mussels, cleaned & check freshness
Garnish:
Fresh parsley, chopped
2 lemons, cut into wedges
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves 5
This comprehensive and flavorful paella recipe is not only delicious but also flexible. You can easily adjust the ingredients or swap proteins to suit your taste preferences. Enjoy the vibrant colors and rich aromas as this dish transports you straight to the heart of Spain!
Detailed Directions and Instructions
Chorizo
Heat 1 tablespoon of olive oil in a 30cm (10″) paella pan or large skillet over high heat. Add the sliced chorizo and cook for approximately 3 minutes until browned on each side. Remove the chorizo with a slotted spoon and set it aside.
Squid
Add the squid rings to the pan and cook for 45 seconds on each side. Then, remove them from the pan and set aside.
Garlic, Onion, Capsicum
If needed, add the remaining oil to the pan. Add the minced garlic and diced onion, cooking for 2 minutes until softened. Then, add the diced red capsicum and cook for an additional minute.
Chicken
Add the chicken thigh pieces to the pan. Cook for about 2 minutes until lightly browned but still raw inside.
Add Rice
Stir in the paella rice, mixing it to ensure the grains are coated in oil.
Cooking Broth
Add the majority of the cooked chorizo (reserve about 1/4 for garnish), the chicken stock, fresh or crushed tomatoes, and saffron to the pan. Stir the mixture.
Simmer 1
Bring the mixture to a simmer, then adjust the heat to maintain a gentle simmer (avoid rapid boiling to prevent burning the rice). Simmer for 10 minutes without stirring. At this stage, some rice should be visible at the surface, but there should still be plenty of liquid.
Add Peas, Prawns, and Mussels
Scatter the frozen peas over the rice mixture, then nestle the prawns and mussels into the rice (partial submersion is fine).
Simmer 2
Cook for another 8 minutes (turn the prawns halfway if necessary) until the prawns are opaque, the mussels have opened, and most of the liquid has been absorbed (there should still be some liquid). Discard any mussels that do not open. Remove from heat.
Check Rice
Taste the rice to check for doneness; it should be firm but cooked. If it is too firm, add a small splash of hot water and continue cooking.
Rest
Scatter the squid and reserved chorizo over the top (the residual heat will warm them through). Cover the pan with a lid and let it rest for 5 minutes, allowing the rice to absorb any remaining liquid. The paella rice should be tender but “juicy,” not overly thick. If it is too thick, add a splash of water to loosen.
Garnish
Finally, scatter chopped fresh parsley over the top and arrange lemon wedges around. Serve the paella as is, allowing everyone to mix the rice with the seafood before enjoying.
Notes
Chorizo
Ensure you are using cured chorizo (already cooked) rather than raw chorizo, which won’t slice neatly.
Squid
You can buy squid pre-sliced or purchase whole tubes and slice them yourself.
Rice
Use paella rice such as Bomba, Calasparra, or Valencia. It is crucial for achieving the best texture.
Tomato
Using fresh, juicy diced tomatoes is traditional. If they are not available, canned crushed tomatoes can be substituted.
Stock/Broth
The quality of the stock significantly impacts the flavor of the paella. Homemade fish stock is preferred, but high-quality store-bought chicken broth is acceptable.
Saffron
Saffron threads are traditional but can be expensive; use imitation saffron powder as a budget-friendly substitute.
Prawns/Shrimp
Whole, fresh or thawed prawns are recommended for flavor. If using pre-peeled prawns, add them later in the cooking process.
Mussels
Ensure the mussels are cleaned, and check for freshness by smelling them. Discard any that do not open during cooking.
Skillet Size
Use a large skillet or paella pan to ensure an even cooking depth of about 2cm (3/5″).
Variations
You can modify the recipe by using just chicken, turkey, lamb, or making it vegetarian. Other seafood such as crab, scallops, or fish can also be included.
Serving Size
Plan for about 1/3 cup (65g) of rice per person, plus around 150g (5 oz) of proteins and seafood.
Barbecue Cooking
This dish can also be prepared on a BBQ—place the pan directly on the grill and adjust heat levels for simmering.
Nutrition
The recipe yields approximately 5 servings, with each serving containing 137 of the total 692 calories derived from chorizo.
Cook techniques
Cooking Chorizo
Heat olive oil in a large skillet or paella pan over high heat. Add sliced chorizo and cook until browned on each side, about 3 minutes. Remove and set aside.
Preparing Squid
In the same pan, add the squid and cook for 45 seconds on each side. Remove and set aside.
Sautéing Vegetables
Add more oil if necessary, then sauté minced garlic, diced onion, and diced capsicum for a few minutes until softened.
Cooking Chicken
Add chicken pieces and cook until lightly browned but still raw inside, about 2 minutes.
Incorporating Rice
Stir in the paella rice, ensuring that each grain is well-coated in oil.
Simmering with Broth
Add the cooked chorizo, chicken broth, fresh or canned tomatoes, and saffron. Bring to a gentle simmer without stirring for about 10 minutes.
Adding Seafood and Peas
Scatter frozen peas, prawns, and mussels over the rice, pushing them partially into the mixture. Cook for an additional 8 minutes until prawns are opaque and mussels are open.
Resting the Dish
Remove from heat and scatter cooked squid and reserved chorizo on top. Cover and let it rest for 5 minutes to allow rice to absorb remaining liquid.
Garnishing
Sprinkle with chopped fresh parsley and serve with lemon wedges.
FAQ
What type of chorizo should I use?
Use cured chorizo that is pre-cooked for easy slicing and even cooking.
Can I substitute the squid?
Yes, you can use other seafood like scallops, or omit it altogether for a non-seafood version.
What is the best rice for paella?
Look for specific paella rice varieties like Bomba, Calasparra, or Valencia for the ideal texture.
How can I adjust the liquid in the recipe?
If using different types of rice, adjust the liquid accordingly; for regular white rice, a ratio of 2:1 liquid to rice is a safe guideline.
How can I ensure the mussels are fresh?
Check the mussels for any unpleasant odors and ensure they are tightly closed before cooking.
How can I make this dish vegetarian?
You can omit all meats and seafood, using vegetable broth and adding more vegetables instead.
Can I cook paella on the BBQ?
Yes, you can use a paella pan directly on the grill; adjust heat to maintain a gentle simmer.
How much paella should I prepare per person?
Allow approximately 1/3 cup of rice and about 150g of proteins and seafood per serving.
Conclusion
The delightful combination of chorizo, squid, chicken, prawns, and mussels in this paella recipe creates a rich and flavorful dish that is perfect for sharing with family and friends. Each ingredient brings its own unique texture and taste, making this meal not just fulfilling but also an experience in itself. Enjoy the vibrant colors and aromas as you serve a dish that is steeped in tradition and full of life.
More recipes suggestions and combination
Seafood Paella: Substitute chicken with crab, scallops, and various shellfish for a seafood-centric version.
Vegetarian Paella:
Use seasonal vegetables such as artichokes, asparagus, and zucchini instead of meat and seafood for a hearty vegetarian dish.
Spicy Chorizo and Chicken Paella:
Increase the amount of chorizo and add your favorite spicy peppers for additional heat.
Lamb or Beef Paella:
Replace chicken with lamb or beef for a rich and robust flavor profile.
Herbed Lemon Chicken Paella:
Add fresh herbs such as thyme and rosemary, and serve with added lemon zest for a fragrant twist.
Coconut Curry Paella:
Use coconut milk and curry spices to give a unique flavor to the traditional dish.
Mixed Seafood Paella:
Combine shrimp, clams, and different fish varieties for a diverse seafood mix.
Barbecue Paella:
Cook the paella on a grill for a smoky flavor and a fun outdoor cooking experience.
