Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, spanish paella. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Spanish Paella is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Spanish Paella is something that I’ve loved my whole life. They are nice and they look wonderful.

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To begin with this particular recipe, we must first prepare a few components. You can have spanish paella using 21 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Spanish Paella:

1. Get 8 chicken thighs (small-medium)
2. Prepare 2 tsp dry thyme
3. Get 2 tsp paprika
4. Get 1 tsp salt
5. Make ready 1 tsp ground pepper
6. Make ready 5 tbs olive oil
7. Make ready 1 lb Spanish chorizo sausage
8. Prepare 1 red onion (large), chopped
9. Get 1 red bell pepper, seeded, cut into 1” pieces
10. Take 4 garlic cloves, crushed
11. Take 1 can (16 oz.) crushed tomatoes, drained
12. Prepare 1/2 tsp coriander powder
13. Take 2 cups Spanish rice, short-medium grain
14. Get 1 tsp saffron threads (it’s expensive, but key!)
15. Make ready 3 1/2 cups chicken stock (warm)
16. Take 16 raw medium shrimp, peeled with tails on
17. Take 10 oz. firm fish fillet, sliced into 1” pieces
18. Prepare 12 mussels or small-medium clams, cleaned
19. Get 1 cup sweet peas (frozen), thawed @ room temp
20. Make ready 1/2 cup fresh parsley, coarsely chopped
21. Make ready 2 lemons, (1 for juice, 1 for garnish for the plates)

Once evaporated, stir in the chopped tomatoes and chicken stock. Spanish paella recipe is normally cooked with 'bomba' or 'calasparra' rice but you can use any medium-grain rice. It is recommendable to use homemade fish stock (fish fumet) to get a full of flavor Paella dish. You can also use chicken stock instead of fish stock.

Instructions to make Spanish Paella:

1. Plate chicken thighs and sprinkle thyme, paprika, salt, & pepper on both sides and let stand for about 10 minutes.
2. Heat the olive oil in a paella pan (or very large fry pan) over medium heat. Place chicken in the pan and brown on both sides for 5 minutes per side. Turn the chicken over again, and add the chorizo sausage.
3. Brown both sides of chicken and sausage for 4 minutes per side. When the oil begins to turn a mild reddish color, remove the chicken and sausage to a platter.
4. Lower the heat (medium-low) and sauté onion and bell pepper for 3-4 minutes. Add the garlic and sauté for 1 minute. Add tomatoes, cook until the mixture thickens a bit and the flavors begin to meld. Season lightly with salt & pepper and coriander.
5. Fold in the rice with a spoon, stirring to coat the grains. Sprinkle the saffron threads into the rice. Pour in the chicken stock, simmer for 10 minutes. Rotate the pan around the heat so that the rice cooks evenly and starts to absorb the liquids. [Do not cover or stir]
6. Add the shrimp and fish evenly around the pan. Next add the chicken and the sausage (sliced 1/2”). Gently fold all of the pan pieces together with a large spoon, turning the mixture over a 3-4 times.
7. Place the mussels (or clams) evenly around the pan. Let this simmer without stirring, until the rice is al dente, about 15 minutes.
8. Scatter the thawed peas on top, continue to cook for 5 minutes. Cover the pan (with a round pizza pan) until the paella looks fluffy and moist and the mussels have opened.
9. Uncover the pan and drizzle squeezed lemon juice over the paella. Remove any un-opened mussels (or clams). Take the pan off of the heat and allow it to rest for a few minutes and garnish the top with chopped parsley.
10. Bring the pan to the table served warm using a large spoon to serve. Use lemon wedges on the plates for a garnish. Serve with home-made Sangria (yes!) or your favorite beverage.

It is recommendable to use homemade fish stock (fish fumet) to get a full of flavor Paella dish. You can also use chicken stock instead of fish stock. Paella is always served with some lemon wedge over the top of the paella recipe Authentic Spanish Paella. This is one of my all time favorite dishes. I've been experimenting for a year now and I think I've finally got it perfect.

So that’s going to wrap this up with this special food spanish paella recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!