Authentic Spanish Paella
Ingredients
Instructions
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Heat the paella pan over medium heat and add the olive oil. Sauté the chicken and rabbit pieces until browned on all sides. Remove and set aside.
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In the same pan, add the chopped onion and sliced bell peppers. Sauté until the vegetables are softened.
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Add the minced garlic, smoked paprika, saffron threads, and ground turmeric to the pan. Stir well to coat the vegetables with the spices.
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Incorporate the grated tomatoes and cook until the mixture has thickened and the tomatoes are well integrated.
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Spread the Bomba rice evenly over the pan. Gently stir to coat the rice with the tomato-spice mixture.
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Pour in the chicken or vegetable broth. Arrange the chicken and rabbit pieces on top of the rice. Do not stir from this point forward.
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Allow the rice to simmer over medium heat for about 15-20 minutes. Arrange the shrimp, clams, mussels, and green beans on the rice.
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Continue to cook until the rice is tender and has absorbed the liquid, and the seafood is cooked through. You should hear a gentle sizzling sound as the socarrat forms.
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Once the paella is cooked, remove from heat and cover the pan with a clean kitchen towel. Let it rest for about 5 minutes to allow the flavors to meld.
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Garnish with chopped parsley and serve with lemon wedges for squeezing over the paella.