A flavorful and hearty rice dish that’s popular in Spain. Basmati rice is cooked with saffron, chicken or seafood, and vegetables like peppers and peas for a delicious and colorful one-pot meal. Here’s a recipe for Spanish Paella that serves 4-6 people:
Ingredients:
- 2 cups shahi khana basmati rice
- 1 onion, finely chopped
- 4 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 large tomato, grated
- 1 tsp of paprika
- 1 tsp of saffron
- 4 cups of chicken broth (or vegetable broth for a vegetarian version)
- 1 lb of chicken breast, cut into bite-sized pieces
- 1 lb of clams or mussels
- 1 lb of shrimp
- 1/2 cup of frozen peas
- Salt and pepper to taste
- Olive oil
Instructions:
- Heat a large paella pan or a wide and shallow skillet over medium heat. Add olive oil and heat for 1-2 minutes.
- Add the chopped onion, garlic, and bell peppers. Cook until the vegetables are softened, stirring occasionally.
- Add the diced tomatoes and cook for 2-3 minutes.
- Add the chicken pieces and cook until browned on all sides.
- Add the rice and stir well to coat it with the vegetables and chicken. Cook for 1-2 minutes until the rice is slightly toasted.
- Add the paprika and saffron to the pan. Stir well.
- Add the chicken broth and bring to a boil. Reduce the heat to low and let the rice simmer for 10-15 minutes.
- Add the clams or mussels, shrimp, and frozen peas. Cover the pan and cook for another 10-15 minutes until the clams/mussels have opened and the shrimp are pink and cooked through.
- Remove the pan from heat and let it sit for 5 minutes.
- Serve the paella directly from the pan, garnished with chopped parsley and lemon wedges.
