Originating in Spain’s Valencia region, paella is saffron rice cooked with chicken, shrimp, and mussels in a wide, shallow pan. The crisp layer of rice that forms on the bottom, called socarrat, is its signature feature.
Cook the chicken in olive oil over medium heat for 8 minutes, until browned on all sides. Set aside.
In the same pan, cook the onion, garlic, and bell pepper over medium heat for 8 minutes. Add the tomato and cook for 5 minutes more.
Add the rice and cook for 2 minutes. Add the saffron-infused chicken stock and chicken, then bring to a boil over medium heat without stirring.
Cook uncovered over low heat for 18–20 minutes without stirring. Add the shrimp, mussels, and peas during the last 5 minutes.
Remove from the heat, cover with a clean towel, and let rest for 5 minutes. Cooking without stirring allows a crisp layer of rice called socarrat to form on the bottom.
Serve hot with lemon wedges.
Store in a sealed container in the refrigerator for 2 days. Freezing is not recommended because the dish contains seafood.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
