Spanish Paella | Recipe Cart
Try your hand at paella, a festive Spanish rice dish that combines the best of land and sea. Surprisingly easy to prepare, this recipe promises to rival even th
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Cooking tools:
- Paella pan
- Cast iron skillet
- Skillet
- Slotted spoon
- Plate
- Saucepan
- Stove
- Measuring spoon
- Measuring cup
- Cutting board
- Chef's knife
- Colander
- Paring knife
- Scrubbing brush
- Wooden spoon
- Spatula
- Paper towel
- Pot
- Oven mitt
Ingredients
- 5 tablespoons extra-virgin olive oil
- 12 ounces smoked chorizo, sliced ½-inch thick on the bias (see note)
- 1 medium yellow onion, finely chopped
- 1 small red bell pepper, finely diced
- 3 large cloves garlic, finely chopped
- 1 tablespoon tomato paste
- 1½ cups Bomba rice or other Spanish paella rice (see note)
- 3½ cups chicken broth
- 1 cup bottled clam juice
- Generous pinch saffron threads, about ⅛ teaspoon crumbled (see note)
- 1 bay leaf
- Salt
- Freshly ground pepper
- ½ cup frozen peas, thawed
- 1 tablespoon chopped fresh thyme
- 1 pound large (31/35) shrimp, peeled and deveined
- ⅓ cup white wine
- 1 pound mussels, scrubbed and debearded (see note)
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