Spanish Paella

Ingredients

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Onions

  Sweet, raw

  1 onion or 331g

• Red bell pepper

  Sweet, raw

  1 ½ medium or 179g

• Garlic

  Raw

  4 clove or 12g

• Tomato sauce

  No salt added

  300g

• Bay

  Castella

  100g

• Paprika

  Spices

  1 tsp or 2g

• Saffron

  Spices

  0.02 tbsp or 0.04g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• White wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Chicken thigh

  Broilers or fryers, meat only, raw

  400g

• Parsley

  Raw

  ¼ cup or 15g

• Rice

  Brown, Instant - Safeway

  2 cup dry or 400g

• Chicken broth

  Soup, canned, less/reduced sodium

  5 cup or 1.2kg

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

• Shrimp

  Crustaceans, mixed species, raw

  8 oz or 227g

• Mussels

  Farm Raised - Walmart

  8 oz or 227g

• Rings in Batter Calamari

  Waitrose

  8 oz or 227g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

Directions

1. *Please note, this is my version of Paella Mixta I learned to make while living in Madrid, Spain. I've simplified the recipe as best I could for anyone to be able to make without a special pan or equipment. There are MANY variations to Paella so please be respectful that my authentic recipe may be different from yours!
2. Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
3. Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
4. Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
5. Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
6. Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add 1/4 cup more water or broth and continue cooking).
7. Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
8. Garnish with fresh parsley and lemon slices. Serve.
9. Recipe by: Lauren Allen (source: https://tastesbetterfromscratch.com/paella/)