Paella
This traditional Paella recipe is a perfect dish for a gathering of family or friends. The aromas alone will transport to to Spain! Note: Not as hard to make as you might think!
Servings Prep Time
4 – 6people 60minutes
Cook Time
55 minutes
Servings Prep Time
4 – 6people 60minutes
Cook Time
55 minutes
Ingredients
  • 1generous pinch Spagnia saffron
  • 1pound Boneless, Skinless chicken (any part you like)
  • 1tbsp Spagnia grapeseed oil
  • 1/2 pound Spagnia chorizo sausage
  • 1large white onion
  • 3cloves garlic
  • 1cup dry white wine
  • 1tbsp Spagnia paprika
  • 4cups chicken stock
  • 2cups Spagnia Valencia rice
  • 1tsp salt
  • 1/2tsp black pepper
  • 1pound mussels, scrubbed and debearded
  • 1/4cup minced fresh cilantro leaves
  • 1tbsp minced fresh flat-leaf parsley leaves
  • 1/2pound large shrimp, peeled, deveined, and tails removed
Instructions
  1. Add the saffron to 1/2 cup warm water and let it sit for 10 minutes to allow it to bloom.
  2. Heat the grapeseed oil over medium-high heat in an 8 quart saute pan, brown the chorizo on all sides and remove to a platter. Brown the chicken pieces and remove to the same platter.
  3. Add the onion to the pan and saute until translucent, then add the garlic and cook until softened. Add the white wine and allow most of it to evaporate. Stir in the paprika, parsley, 1/2 cup of bloomed saffron, and chicken stock, and bring to a gentle boil. Return the chorizo and chicken to the pan. Stir in the rice, salt and pepper and reduce heat to medium.
  4. Cook uncovered without stirring for about 20 minutes, then add the mussels and cover. Cook until the mussels open, about 7 minutes, then remove them to a platter. Add the shrimp to the pot, cover, and cook until they turn pink and opaque, about 5 minutes, then remove the shrimp to the platter.
  5. Spoon the paella into a large bowl and sprinkle with fresh cilantro. Arrange the shrimp and mussels on top.