Authentic Spanish Paella
- 2 Bomba rice (or other short-grain rice suitable for paella)
- ½ cups olive oil
- 1 onion, finely chopped
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 garlic, minced
- ½ teaspoons smoked paprika
- ½ teaspoons saffron threads
- 1 teaspoon ground turmeric
- 4 ripe tomatoes, grated
- 8 chicken or vegetable broth
- 1 pound chicken thighs, bone-in and skin-on
- ½ pounds rabbit meat, cut into pieces (optional)
- ½ pounds large shrimp, peeled and deveined
- ½ pounds clams, scrubbed
- ½ pounds mussels, scrubbed
- 1 cup green beans, trimmed and halved
- Lemon wedges, for serving
- Fresh parsley, chopped, for garnish
- Salt and pepper, to taste
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.
In the same pan, add the chopped onion and sliced bell peppers. Sauté until the vegetables are softened.
Add the minced garlic, smoked paprika, saffron threads, and ground turmeric to the pan. Stir well to coat the vegetables with the spices.
Incorporate the grated tomatoes and cook until the mixture has thickened and the tomatoes are well integrated.
Spread the Bomba rice evenly over the pan. Gently stir to coat the rice with the tomato-spice mixture.
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.
Allow the rice to simmer over medium heat for about 15-20 minutes. Arrange the shrimp, clams, mussels, and green beans on the rice.
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.
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.
Garnish with chopped parsley and serve with lemon wedges for squeezing over the paella.