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Spanish Paella with Seafood

4 SERVINGS
Under an hour

Buy all ingredients right below the recipe

INGREDIENTS

  • 500 g paella rice
  • 100 g shrimp
  • 400 g poultry meat
  • 150 ml olive oil
  • Pinch of pepper (to taste)
  • Pinch of salt (to taste)
  • 0.5 g saffron
  • Sprig of rosemary
  • 1 lemon
  • 2 large finely chopped onions
  • 2 finely chopped tomatoes
  • 3-4 cloves of garlic
  • 1 finely chopped red bell pepper
  • 125 g white beans
  • 175 g green beans
  • 1 l chicken stock
  • 500 g fresh mussels

METHOD

  • 1
    Heat a pan (there is also a special paellara pan, specifically for paella) and sauté the chicken meat with salt and pepper until golden brown in a little olive oil. Then remove from the pan.
  • 2
    Add more olive oil to the same pan and sauté the onion, garlic, bell pepper, and tomatoes. Cook until the vegetables caramelize.
  • 3
    Add saffron, beans, sautéed chicken, shrimp, and mussels. Then add chicken stock to the mixture and let it cook for five minutes. The goal is to create a thick mixture.
  • 4
    Pour the rice into the mixture, stir, and let it cook for 15-20 minutes over low heat.
  • 5
    Finally, add a sprig of rosemary. Ideally, rub the leaves between your palms beforehand to better release their flavor and aroma.
  • 6
    Before serving, you can drizzle the paella with olive oil, aioli, or another suitable sauce, and serve each portion with a quarter of a lemon for squeezing.
Tip
How to tell if paella is done? The rice should be slightly browned at the bottom. This is called 'socarrat', a thin layer of slightly burnt and crispy rice. Spaniards love it!
Rohlík cooks
Jak na dokonalou paellu? Na španělských stolech nikdy nenajdete jednu a tu samou. Každá rodina ji modifikuje podle chutí a tradic, se kterými si generace recepty předávají. My vám přinášíme osvědčený recept dovezený přímo ze slunného Španělska.

INGREDIENTS