37 Quick Seafood Paella


Serves 4 people You will need a deep frying pan or wok with a lid. 16 Large shell on prawns- Raw or Cooked 1kg Fresh Mussels 4 Diced boneless chicken thighs 350g Bomba Rice 200g Cooking chorizo, sliced into discs 1 Brown onion, diced 200g Pre roasted red peppers - cut into strips 150g Garden Peas 4 Garlic cloves, minced 50ml Olive oil Salt and pepper 1 tbsp Smoked paprika 1 pinch of saffron Lemon wedges and parsley to serve


Method Pour oil into the pan and sprinkle some salt over it. Brown the meat well over medium-high heat until it’s crispy and golden brown. Lower the heat to medium-low. Push the meat to the sides of the pan and add the onion and garlic. Sauté until glazy. Add the tomato, stir, and sauté until the juice evaporates. This step is crucial for flavor! Some chefs even brown the tomato mixture.


Add the pepper strips (green optional), stirring everything for a few minutes. Pour in the broth (or water), stir to combine, taste, and season if needed. Bring it to a boil, then add the rice, spreading it evenly with a spatula. Lower the heat to medium-high. Immediately add the saffron. After 10 minutes of cooking, add the peas and lower the heat to medium-low and cook for another 8 minutes. If you want the socarrat (crispy rice at the bottom), use a narrow spatula to check if the rice is browned underneath. If not, increase the heat to high and cook for another 90 seconds to 2 minutes. Turn off the heat and cover the pan with aluminum foil or a clean kitchen towel. Let it rest for 5 minutes.


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