Arroz español vibrante con mariscos, pollo y verduras, ideal para compartir en la mesa familiar con sabores mediterráneos tradicionales.
# Ingredientes:
→ Meats & Seafood
01 - 2 chicken thighs, boneless and skinless, cut into chunks
02 - 225 g large shrimp, peeled and deveined
03 - 225 g mussels or clams, scrubbed and debearded
04 - 225 g squid rings or calamari
05 - 2 tbsp olive oil
06 - Salt and pepper, to taste
→ Rice & Broth
07 - 300 g short-grain rice (e.g., Bomba or Arborio)
08 - 1 L chicken or seafood stock, warmed
09 - ½ tsp saffron threads, steeped in 2 tbsp warm water
10 - 1 tsp sweet paprika
11 - Pinch of turmeric (optional, for color)
→ Vegetables & Aromatics
12 - 1 onion, finely chopped
13 - 1 red bell pepper, diced
14 - 1 green bell pepper, diced
15 - 2 tomatoes, grated or finely chopped
16 - 2 garlic cloves, minced
17 - 75 g frozen peas
18 - Lemon wedges, for serving
19 - Chopped parsley, for garnish
# Instrucciones:
01 - Heat olive oil in a large paella pan or wide skillet over medium heat. Season chicken with salt and pepper, then brown on all sides. Remove and set aside.
02 - In the same pan, sauté onion, garlic, and peppers until softened, about 5–6 minutes. Add grated tomato and cook until the mixture thickens, 5 more minutes.
03 - Stir in the rice, paprika, saffron water, and optional turmeric. Toast rice for 1–2 minutes. Pour in the warm stock and return chicken to the pan. Do not stir once the liquid is added. Bring to a gentle simmer.
04 - After 10 minutes, nestle shrimp, mussels, and squid into the rice. Continue to simmer gently for another 15–20 minutes, or until the rice is tender and the liquid absorbed. Add peas during the last 5 minutes of cooking.
05 - Let the paella rest off heat for 5 minutes. Garnish with parsley and lemon wedges before serving.
