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Spanish Paella
Spanish Paella

Before you jump to Spanish Paella recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

The benefits of healthy eating are nowadays being given more attention than ever before and there are good reasons for doing this. There are a lot of illnesses related to a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and high blood pressure. There are more and more campaigns to try to get us to lead a more healthy lifestyle and yet it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that a lot of people feel it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, however, to make several small changes that can start to make a difference to our daily eating habits.

These better food choices can be applied to other foods such as your cooking oils. Olive oil, for example, contain monounsaturated fats which are known as the good fats that battle the effects of bad cholesterol. Olive oil also is a good source of vitamin E which is great for your skin, among other things. It may be that you already feel that you consume fruit and leafy greens but it can be worthwhile considering how fresh these are depending on where you purchase these. If you decide to eat organic foods, you can avoid the problem of eating crops that may have been sprayed with toxic pesticides. If you can find a good local supplier of fresh fruit and vegetables, you can also eat foods that have not lost their nutrients due to storage or not being harvested at the right time.

Evidently, it’s not hard to begin incorporating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to spanish paella recipe. To cook spanish paella you only need 21 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to cook Spanish Paella:
  1. Prepare 8 chicken thighs (small-medium)
  2. Use 2 tsp dry thyme
  3. You need 2 tsp paprika
  4. Prepare 1 tsp salt
  5. Take 1 tsp ground pepper
  6. Take 5 tbs olive oil
  7. Prepare 1 lb Spanish chorizo sausage
  8. Use 1 red onion (large), chopped
  9. Get 1 red bell pepper, seeded, cut into 1” pieces
  10. Take 4 garlic cloves, crushed
  11. Take 1 can (16 oz.) crushed tomatoes, drained
  12. Take 1/2 tsp coriander powder
  13. Take 2 cups Spanish rice, short-medium grain
  14. Use 1 tsp saffron threads (it’s expensive, but key!)
  15. Provide 3 1/2 cups chicken stock (warm)
  16. Use 16 raw medium shrimp, peeled with tails on
  17. Use 10 oz. firm fish fillet, sliced into 1” pieces
  18. You need 12 mussels or small-medium clams, cleaned
  19. Provide 1 cup sweet peas (frozen), thawed @ room temp
  20. Provide 1/2 cup fresh parsley, coarsely chopped
  21. Take 2 lemons, (1 for juice, 1 for garnish for the plates)
Instructions to make Spanish Paella:
  1. Plate chicken thighs and sprinkle thyme, paprika, salt, & pepper on both sides and let stand for about 10 minutes.
  2. Heat the olive oil in a paella pan (or very large fry pan) over medium heat. Place chicken in the pan and brown on both sides for 5 minutes per side. Turn the chicken over again, and add the chorizo sausage.
  3. Brown both sides of chicken and sausage for 4 minutes per side. When the oil begins to turn a mild reddish color, remove the chicken and sausage to a platter.
  4. Lower the heat (medium-low) and sauté onion and bell pepper for 3-4 minutes. Add the garlic and sauté for 1 minute. Add tomatoes, cook until the mixture thickens a bit and the flavors begin to meld. Season lightly with salt & pepper and coriander.
  5. Fold in the rice with a spoon, stirring to coat the grains. Sprinkle the saffron threads into the rice. Pour in the chicken stock, simmer for 10 minutes. Rotate the pan around the heat so that the rice cooks evenly and starts to absorb the liquids. [Do not cover or stir]
  6. Add the shrimp and fish evenly around the pan. Next add the chicken and the sausage (sliced 1/2”). Gently fold all of the pan pieces together with a large spoon, turning the mixture over a 3-4 times.
  7. Place the mussels (or clams) evenly around the pan. Let this simmer without stirring, until the rice is al dente, about 15 minutes.
  8. Scatter the thawed peas on top, continue to cook for 5 minutes. Cover the pan (with a round pizza pan) until the paella looks fluffy and moist and the mussels have opened.
  9. Uncover the pan and drizzle squeezed lemon juice over the paella. Remove any un-opened mussels (or clams). Take the pan off of the heat and allow it to rest for a few minutes and garnish the top with chopped parsley.
  10. Bring the pan to the table served warm using a large spoon to serve. Use lemon wedges on the plates for a garnish. Serve with home-made Sangria (yes!) or your favorite beverage.

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