Spanish Paella
When I think about Spain, I think of architecture, landscapes, music, history and food. Located in Southwestern Europe, Spain is one of the oldest countries in Europe and is surrounded mostly by water; the Bay of Biscay to the North, the Mediterranean Sea to the East and the Strait of Gibraltar to the South. Its neighbors are France, Andorra, Portugal and Gibraltar. Although Spain was and still is influenced by many different cultures, the Spanish love their fish & seafood and come 2nd to Portugal in consumption.
Spain is on my bucket list and I just can’t wait to go there for a visit one day. In the meantime, I enjoy Spanish cooking and savor their food. One dish I love to make at least twice a year is my Paella de Marisco as well as my Spanish Paella. For me, September is the best time to make paella with the abundance and freshness of seafood, shellfish and crustaceans at the markets. To make a successful paella, you need fresh ingredients.
In this recipe, I use clams, mussels and prawns as well as chicken, Chorizo Sausage and pork. Surprisingly all of the ingredients blend very well together. If there is an ingredient or two that you’re not fond of, just don’t add it. You can also substitute other shellfish, crustaceans, and proteins… have fun with your paella!
This Spanish Paella is perfect if you are entertaining 5 to 6 guests for dinner. It’s quite simple to make as long as you follow each step and don’t try to rush anything. Kick back, relax, have a glass of wine (or two) and chill out with your guests… lol! Try this amazing dish and it will become one of your favorites for entertaining!
Bon Appétit!
Here’s another amazing fish & seafood recipe for you to try… Bouillabaisse à la Marseillaise
Check out these other delicious Spanish recipes…
– Mediterranean Fish Fillet with Tapenade
– Ceviche de Pescado ~ Fish Ceviche
– Spanish Gazpacho
– Mediterranean Olive Bread
– Spanish Sangria
– Mediterranean Leg of Lamb
and for even more delicious seafood recipes, click on this link… Recipe Category • Seafood & Fish
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Spanish Paella
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Ingredients
- 3/4 cup olive oil, divided tips & tricks
- 1 large boneless pork chop, cubed
- 3/4 cup shallots, finely chopped
- 1 medium red pepper, cut into thin strips (about 1 1/2-inches long)
- 1 medium yellow pepper, cut into thin strips (about 1 1/2-inches long)
- 1 medium poblano pepper or guindilla verde pepper, cut into thin strips (about 1 1/2-inches long) Footnote
- 2 large Roma tomatoes, seeded and chopped
- 5 large cloves garlic, pressed
- 2 medium chicken breasts, cubed and seasoned with freshly ground black pepper and sea salt
- 1 tbsp. fresh rosemary, chopped tips & tricks
- 1 1/2 tsp. smoked paprika
- 1/2 tsp. ground thyme
- 1/4 tsp. ground cumin
- 2 1/2 cups calrose or bomba rice
- 5 cups low-sodium chicken broth, divided
- 1 1/2 cups chorizo sausage, sliced and quartered see Recipe
- 1 cup frozen peas
- 2 tbsp. capers, rinsed and drained
- 1/2 tsp. saffron threads
- 12 large clams, scrubbed and debearded
- 12 large mussels, scrubbed and debearded
- 12 large prawns, peeled and deveined
- 2 tbsp. fresh parsley, coarsely chopped tips & tricks
- lemon wedges, for garnish
Directions
- In a large deep skillet over medium heat, add ¼ cup oil. When it gets hot, add pork and sauté for 2 minutes. Add onions and peppers; sauté for 3 minutes. Add tomatoes and sauté for 2 minutes. Add garlic and sauté for 1 minute. Transfer the pork mixture to a bowl and set aside.
- Return the skillet to the stove and heat another ¼ cup oil. Add chicken and sauté until no longer pink, about 4 to 5 minutes; season with rosemary, paprika, thyme and cumin. Transfer the chicken into a small bowl and set aside.
- Return the skillet back to the burner and heat the remaining ¼ cup of oil. Add rice and sauté until translucent, about 10 to 12 minutes.
- Pour in half of the broth and stir to combine. Add pork and chicken mixture and stir until evenly mixed. Add chorizo and peas; stir to mix. Stir in the capers and saffron; give a quick stir.
- Preheat oven to 400ºF
- Transfer half the rice mixture to the bottom of a 15-inch paella pan. Add shellfish and prawns spacing them before covering with the remaining rice mixture.
- Transfer the pan to the preheated oven and pour in the rest of the broth. Cook for 25 to 35 minutes or until the liquid is absorbed.
- Remove paella from the oven and discard any clams or mussels that failed to open. Spoon paella onto warm serving plates and top with fresh parsley; garnish with lemon wedges.
Notes
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I made your Paella de Marisco and it was incredible! This is the next one I’ll be trying. Thanks for sharing your incredible recipes
This is awesome and thank you for your kind comment! I’m happy you enjoyed the recipe. Although similar, the delicious flavors are not quite the same. It’s definitely a good recipe to try. Enjoy your day Bee ☀