Paella Recipe How to My Authentic Taste of Valencia

Ingredients

• 2 tablespoons olive oil, extra virgin (30 ml)
• 1 medium onion, finely chopped (about 1 cup / 150g)
• 2 cloves garlic, minced (about 2 teaspoons / 6g)
• 1 red bell pepper, seeded and finely chopped (about 1 cup / 150g)
• 2 ripe tomatoes, grated (or one 14-oz can of crushed tomatoes) (about 400g)
• 1 teaspoon smoked paprika (5g)
• Pinch of saffron threads (about 0.5g)
• 3-4 lbs chicken pieces (skin on, bone in thighs and drumsticks) or 3-4 lbs mixed seafood (mussels, clams, shrimp, calamari), or 1.5 lbs rabbit cut into pieces (about 1.5 kg)
• 1/2 teaspoon salt (3g)
• 1/4 teaspoon black pepper (1g)
• 1 cup Bomba rice (or Calasparra rice) (200g)
• 6 cups chicken broth (or seafood broth, if using seafood) (1.4L)
• 1/2 cup frozen peas (75g)
• 1 lemon, cut into wedges, for serving
• Optional: sprigs of fresh rosemary or thyme