Classic Spanish Paella

Ingredients

• 2 cups (400g) Bomba rice 2 cups (400g) Bomba rice
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 lb (450g) chicken thighs, bone-in and skin-on 1 lb (450g) chicken thighs, bone-in and skin-on
• 1 lb (450g) Spanish chorizo, sliced 1 lb (450g) Spanish chorizo, sliced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 cup (200g) green peas 1 cup (200g) green peas
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• Lemon wedges, for serving Lemon wedges, for serving
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 55g (Sugars: 5g)
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat a large paella pan or a wide, shallow skillet over medium heat. Add the olive oil and heat it up.
2. 2.
   Season the chicken thighs with salt and pepper. Place them in the pan, skin-side down, and cook until golden brown. Flip the chicken and cook the other side until browned. Remove the chicken from the pan and set aside.
3. 3.
   In the same pan, add the sliced chorizo and cook until it releases its oils and turns slightly crispy. Remove the chorizo from the pan and set aside.
4. 4.
   In the same pan, add the chopped onion, minced garlic, and sliced bell peppers. Sauté until the vegetables are softened.
5. 5.
   Add the Bomba rice to the pan and stir it well to coat it with the flavors. Toast the rice for a couple of minutes.
6. 6.
   Dissolve the saffron threads in the white wine and pour it into the pan. Stir well.
7. 7.
   Pour in the chicken or vegetable broth, smoked paprika, and season with salt and pepper. Stir everything together.
8. 8.
   Place the chicken thighs and chorizo on top of the rice mixture. Reduce the heat to low and let it simmer for about 20 minutes, or until the rice is cooked and the liquid has been absorbed.
9. 9.
   Sprinkle the green peas over the paella and let it cook for an additional 5 minutes.
10. 10.
    Remove the pan from the heat and let it rest for a few minutes. Garnish with fresh parsley and serve with lemon wedges on the side.

Treat your ingredients with care...

• Chicken thighs — Make sure to brown the chicken thighs well to develop a rich flavor in the dish.
• Saffron threads — Dissolving saffron threads in white wine helps to evenly distribute the flavor and color throughout the paella.

Tips & Tricks

• Use Bomba rice for the most authentic texture and flavor.
• Allow the paella to rest for a few minutes before serving to let the flavors meld together.
• Feel free to add seafood such as shrimp or mussels for a seafood twist on the classic paella.
• Adjust the amount of saffron to your preference for a stronger or milder saffron flavor.
• Serve the paella with a side of aioli for an extra burst of flavor.

Serving advice

Serve the paella hot, straight from the pan, for an authentic Spanish dining experience. Squeeze fresh lemon juice over the paella before enjoying to enhance the flavors.

Presentation advice

Present the paella in the traditional paella pan, showcasing the vibrant colors of the dish. Garnish with fresh parsley for a pop of green.