Paella by @thenottychef

45 min
Hard

4 servings

🍚

400 g

Bomba Or Paella Rice

🦐

1 kg

Mixed Seafood

🍗

450 g

Chicken Thighs

🌭

150 g

Chorizo

🧅

150 g

Onion

🧄

12 g

Garlic

🫑

150 g

Red Pepper

🍅

240 g

Tomatoes

🌶️

2.3 g

Smoked Paprika

🟠

0.15 g

Saffron Threads

🍲

1.2 L

Chicken Or Seafood Stock

🫒

45 mL

Olive Oil

🧂

6 g

Salt

🍋

120 g

Lemon Wedges

🌿

15 g

Parsley

Preparation Steps

  1. Step 1/16

    Finely dice 1 onion, mince 4 garlic cloves, slice 1 red bell pepper, grate 2 tomatoes, chop 2 chicken thighs, slice 150 g chorizo, and chop 15 g parsley.

    onion
    garlic
    red bell pepper
    tomatoes
    chicken thighs
    chorizo
    parsley
    🔪chef's knife
    🟫cutting board
    🪒grater

  2. Step 2/16

    Warm 1.2 L chicken stock with a good pinch of saffron threads in a saucepan until golden and hot; keep warm without boiling hard.

    chicken stock
    saffron threads
    🍲saucepan
    🥛measuring jug
    🥄wooden spoon

  3. Step 3/16

    Heat 2 tbsp olive oil in the paella pan over medium-high heat.

    olive oil
    🥘paella pan
    🥛measuring jug

  4. Step 4/16

    Add the chopped chicken thighs and sliced chorizo to the hot oil; brown for 6 to 8 minutes until golden with crisp edges.

    chicken thighs
    chorizo
    🥘paella pan
    🥄wooden spoon
    🥢tongs

  5. Step 5/16

    Remove the browned chicken thighs and chorizo from the paella pan; set them aside on a plate.

    chicken thighs
    chorizo
    🥘paella pan
    🥢tongs

  6. Step 6/16

    Add the diced onion and sliced red bell pepper to the same paella pan; cook for 6 to 8 minutes until very soft.

    onion
    red bell pepper
    🥘paella pan
    🥄wooden spoon

  7. Step 7/16

    Add the minced garlic and cook for 1 minute until fragrant.

    garlic
    🥘paella pan
    🥄wooden spoon

  8. Step 8/16

    Stir in the grated tomatoes and 1 tsp smoked paprika; cook for 5 to 7 minutes until the sofrito is thick and deep red.

    tomatoes
    smoked paprika
    🥘paella pan
    🥄wooden spoon

  9. Step 9/16

    Add 400 g bomba rice and stir for 1 to 2 minutes until every grain is coated in the sofrito.

    bomba rice
    🥘paella pan
    🥄wooden spoon

  10. Step 10/16

    Pour the hot saffron chicken stock evenly over the rice; season with 1 tsp salt and do not stir again.

    chicken stock
    saffron threads
    salt
    🥘paella pan
    🍲saucepan
    🥛measuring jug

  11. Step 11/16

    Scatter the browned chicken thighs and chorizo evenly across the rice.

    chicken thighs
    chorizo
    🥘paella pan
    🥢tongs

  12. Step 12/16

    Simmer the paella uncovered over medium heat for 15 to 18 minutes until the rice rises above the liquid and most liquid is absorbed.

    bomba rice
    chicken stock
    🥘paella pan

  13. Step 13/16

    Arrange 1 kg mixed seafood over the rice; cook for 5 to 7 minutes until prawns are opaque, mussels open, and squid is tender.

    mixed seafood
    prawns
    mussels
    squid
    🥘paella pan
    🥢tongs

  14. Step 14/16

    Reduce the heat to low and cook for 2 to 3 minutes without stirring to form a crisp socarrat crust on the bottom.

    bomba rice
    🥘paella pan

  15. Step 15/16

    Remove the paella pan from the heat and rest the paella for 5 minutes.

    🥘paella pan

  16. Step 16/16

    Finish with 1 tbsp olive oil, chopped parsley, and lemon wedges; serve directly from the paella pan.

    olive oil
    parsley
    lemon
    🥘paella pan
    🔪chef's knife
    🟫cutting board

Composition

Ingredients

Types

Seafood, Meat, Poultry, Processed meat, Vegetables, Spices, Oils, Seasonings, Herbs

Ingredients

Bomba or paella rice, Mixed seafood, Chicken thighs, Chorizo, Onion, Garlic, Red pepper, Tomatoes, Smoked paprika, Saffron threads, Chicken or seafood stock, Olive oil, Salt, Lemon wedges, Parsley

Allergens

Shellfish, Molluscs

Dietetics

Dietary regimen

Dairy-free, Nut-free, Low-sugar

Calories

785 kcal

Macro nutrients

Protein: 43g, Carbohydrates: 82g, Fat: 29g, Saturated fat: 8.5g, Fiber: 4.8g, Sugars: 6.2g

Nutritional Information

Minerals

Sodium: 1430mg, Iron: 6.2mg, Potassium: 790mg, Calcium: 105mg, Zinc: 5.4mg, Selenium: 67mcg

Vitamins

Vitamin C: 58mg, Vitamin A: 145mcg RAE, Vitamin B12: 6.1mcg, Vitamin B6: 0.8mg, Folate: 95mcg DFE

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Hard (3/4)

Steps

16 steps

Equipments

Utensils

paella pan, wooden spoon, chef's knife, cutting board, grater, saucepan, tongs, measuring jug

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, One-pan meal, Rice dish

Occasions

Lunch, Dinner, Family meal, Celebration, Weekend meal, Summer gathering

Origin

Source

Platform

instagram

Original Creator

@thenottychef

Origin

Cuisine

Spanish, Valencian, Mediterranean

Geographic

Spain, Europe

Various

Aspect

Texture

Tender, Juicy, Crispy, Crusty, Moist, Chewy

Flavors

Smoky, Savory, Umami, Saffron-infused, Garlicky, Tomato-rich, Citrusy, Salty

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours,Discard seafood paella left out for more than 2 hours), fridge : 2 days (Cool quickly within 2 hours,Store in an airtight shallow container,Keep at or below 4°C,Reheat once until steaming hot), freezer : 1 month (Freeze in airtight portions after cooling,Seafood texture may become softer after thawing,Thaw overnight in the fridge before reheating)