How to Make Paella // The Spicy Kitchen

Learn how to make a delicious and easy chicken paella the traditional Spanish way with The Spicy Kitchen's Jose Arato! This step-by-step simple paella recipe is perfect for beginners and home cooks. Impress your guests and meal prep like a pro, Spanish style!

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Here's what you'll need to make this beginner's chicken paella recipe:
- a paella pan, or a wide flat-bottomed pan with straight sides
-Basic Paella Recipe
Serves 6-8
Garlic cloves, peeled 2
Parsley, chopped coarsely 3 Tbsp
Saffron, infused 1 good pinch
Spanish olive oil as needed
Onion, medium finely chopped 1
Red pepper, finely chopped 1
Sofrito* cup
Bomba rice 3 cups
Chichen or fish broth, hot 6 1/2 cups
Salt 1 Tbsp or as needed
Green beans cup
Frozen peas 1/2 cup
Lemon or limes 1/2
Sweet roasted red peppers 2
Lemon or lime wedges
Method:
1. Place cup of stock in a small saucepan and bring to the boil. Remove from the heat, add the saffron and cover with plastic wrap. Set aside. This step is only necessary if your saffron is not dried enough.
2. In a mortar and pestle or small food processor, mash the garlic, parsley and some coarse salt to a paste. Add the dried saffron and set aside.
3. Heat 6 Tbsp of oil in a paella pan and add the shrimp, cook briefly and remove from pan. Add the chicken, cook briefly and then add the clams and squid. Remove from the paella pan. Add more oil if necessary, as a dry paella can result if there isnt enough oil. Add the onions, pepper and when these are soft but not brown, its time to add the sofrito, and the garlic/parsley/ saffron mix. Add enough stock to come up the rivets of the paella pan, bring to a boil. Squeeze the lemon and season the paella at this point. Add the rice in one line and then stir to mix with the stock. Allow to boil hard for 8 minutes.
4. After 8 minutes, add the green beans, peas and nestle the shrimp on top. DO NOT STIR, as this releases the starch in the rice. Continue cooking at a high roll for another 2-3 minutes or until the rice is no longer soupy but enough liquid remains to continue to cook the rice. Now, turn the heat to low. Place the mussels on top of the rice and arrange strips of the roasted red peppers on top of the paella. If you paella bottom does not fit properly on the stove burner, continue cooking in a pre-heated 350F oven for another 10 minutes. Remove from the oven when the rice still looks a bit wet. Cover with foil and let the paella rest for 5 minutes. Garnish with lemon wedges and parsley and serve from paella pan.

MUSIC
"Modern Jazz Samba" and "Wepa" by Kevin MacLeod (incompetech.com)
Licensed under Creative Commons 3.0
http://creativecommons.org/licenses/by/3.0/