Make our authentic Spanish Paella dish in your own kitchen! It’s filled with chicken, vegetables, seafood, rice, and more!
Ingredients
- 1/4 cup Avocado Oil (or cooking oil of your choice)
- 1 Onion , diced
- 1 bell pepper , diced
- 4 cloves Garlic
- 1 14 oz can of diced tomatos
- 2 Bay leaf
- 1 teaspoon sweet paprika
- 1 pinch saffron threads*
- Salt and pepper
- ¼ cup white wine
- ¼ cup fresh chopped parsley chopped, divided
- 2 cups SmartRice
- 5 cups Chicken Broth
- 1/2 cup frozen peas
- ½ cup Green olives sliced
- Lemons
Meat and Seafood of your choice
- 1 link Spanish Chorizo
- 3 boneless , skinless chicken thighs , cut into pieces
- ½ lb Jumbo Shrimp – peeled, tail on
- 1/2 lb Mussels – cleaned properly (beards off)
Instructions
- Rinse 2 cups of SmartRice and set aside.
- Heat large skillet or paella pan over medium heat.
- Add cooking oil to pan.
- Slice and brown the chorizo on both sides in pan and then set aside.
- Add the onion, bell peppers and garlic and cook until onion is soft and translucent (about 10 minutes).
- Add diced tomato, 2 bay leaves, paprika, saffron salt and pepper. Stir and simmer for 5 minutes. Add white wine and simmer for 10 minutes.
- Add chicken pieces, 1/2 of the chopped parsley and rice to the pan. Cook for 1 minute.
- Pour the chicken broth all around the pan. Tap the pan to get the rice into an even layer.
- DO NOT STIR THE MIXTURE. To help form a crust on the bottom of the rice, the mixture should not be stirred moving forward.
- Bring rice mixture to a boil. Reduce heat to medium low.
- Cook for 20 minutes uncovered, then nestle the remaining seafood and meat into the rice mixture: shrimp, mussels and chorizo, sprinkle peas and green olives on top and continue to cook for about 5 more minutes.
- Once all the liquid is absorbed and the rice at the top is tender remove the pan from heat and cover with a lid or tinfoil.
- Let is rest for 10 minutes.
- Squeeze lemon juice on the paella
- Garnish with fresh parsley and lemon slices.
- Serve and Enjoy!
Bring rice mixture to a boil. Reduce heat to medium low.
Cook for 20 minutes uncovered, then nestle the remaining seafood and meat into the rice mixture: shrimp, mussels and chorizo, sprinkle peas and green olives on top and continue to cook for about 5 more minutes.
Once all the liquid is absorbed and the rice at the top is tender remove the pan from heat and cover with a lid or tinfoil.
