Traditional Paella

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.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 1138
• Protein: 77 g
• Carbs: 95 g
• Fat: 47 g

Ingredients

• 4 piece Chicken drumstick ( whole )
• 150 g Chorizo ( sliced )
• 400 g White rice ( raw )
• 8 piece Shrimp ( whole )
• 500 g Mytilus edulis ( cleaned )
• 200 g Loligo vulgaris ( in rings )
• 1 piece Red bell pepper ( in strips )
• 1 piece Yellow onion ( finely chopped )
• 2 piece Garlic ( minced )
• 2 piece Round tomato ( crushed )
• 100 g Green peas ( fresh or frozen )
• 4 tbsp Extra virgin olive oil
• 1 pinch Saffron
• 1 tsp Sweet paprika
• 1 piece Citrus limon (L.) Burm. f. ( in wedges )
• 1 L Chicken broth ( hot )

Instructions

1. Browning the meats

   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. The Sofrito

   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. Toasting and wetting

   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. Cooking and seafood

   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. Final rest

   Cover the pan and let rest off the heat. The steam finishes cooking the seafood and relaxes the rice grains. Serve with lemon wedges.

Chef's tips

• 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.

Storage

Keeps for 2 days in the refrigerator. Reheat over very low heat with a splash of water to avoid drying out the rice.