As a food adventurer, Spanish Paella has been one of my most exciting culinary discoveries. It’s a dish that brings the flavors of Spain right to your table.
I start by preparing the ingredients. I need good quality short-grain rice like Bomba rice. I also have chicken pieces, which I season with salt, pepper, and paprika. For the seafood, I get some shrimp, mussels, and clams. I clean the mussels and clams thoroughly, discarding any that are open and don’t close when tapped.
I heat a large paella pan with some olive oil. I add the chicken pieces and brown them on all sides. Then, I remove the chicken and set it aside. In the same pan, I add chopped onions, garlic, and bell peppers. I sauté them until the onions are soft.
Next, I add the rice to the pan and stir it around to coat it with the oil and vegetables. I pour in some chicken broth and a splash of white wine. I season it with saffron, which gives the paella its characteristic yellow color and unique flavor. I let it simmer for a while.
Then, I place the browned chicken back into the pan and arrange the seafood on top. I cover the pan and let it cook until the rice is tender and has absorbed the liquid. The mussels and clams should open up during the cooking process. If any don’t open, I discard them.
The result is a beautiful and delicious paella. The combination of the chicken, seafood, and the saffron-infused rice is simply divine. It’s a dish that’s perfect for a gathering or a special dinner.