Traditional Paella
Ingredients
- 4 pcChicken drumstick (whole)
- 150 gChorizo (sliced)
- 400 gWhite rice (raw)
- 8 pcShrimp (whole)
- 500 gMytilus edulis (cleaned)
- 200 gLoligo vulgaris (in rings)
- 1 pcRed bell pepper (in strips)
- 1 pcYellow onion (finely chopped)
- 2 pcGarlic (minced)
- 2 pcRound tomato (crushed)
- 100 gGreen peas (fresh or frozen)
- 4 tbspExtra virgin olive oil
- 1 pinchSaffron
- 1 tspSweet paprika
- 1 pcCitrus limon (L.) Burm. f. (in wedges)
- 1 LChicken broth (hot)
Method
The rice is pearly, infused with the scent of saffron and sea juices. The chicken pieces are well browned and the mussels open with the heat, releasing their iodine into the dish. A slight toasted smell at the end of cooking signals the socarrat, that highly sought-after rice crust at the bottom of the pan.
- 1
Heat olive oil in a large pan. Brown the chicken drumsticks and chorizo until the skin is golden and the chorizo fat colors the oil.
- 2
Add onions, garlic, and peppers. Sweat without excessive browning. Pour in the tomatoes and let reduce until the mixture thickens and coats the spoon.
- 3
Pour in the rice. Stir to coat it, it should become translucent on the edges. Add saffron, paprika, then pour in the hot salted water (or broth). Do not stir the rice from this moment on.
- 4
Cook over medium heat. Halfway through, arrange the shrimp, squid, and mussels on top. Add the peas. The rice should absorb all the liquid and remain firm to the bite.
- 5
Cover the pan and let rest off the heat. The steam finishes cooking the seafood and relaxes the rice grains. Serve with lemon wedges.
Frequently asked questions
How do you get this dish right?
- Never stir the rice after adding the liquid, it is the secret to getting distinct grains.
- If you hear a slight crackling at the end of cooking, the socarrat is forming. It is the holy grail of paella.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat over very low heat with a splash of water to avoid drying out the rice.
