Description
I have loved paella since the first time I tried it while traveling through Spain at 17. Though I could never make it as great as my friend’s mom in Madrid, this recipe comes so close! It’s a favorite at our house for Sunday dinner and tastes all the better when made in a traditional paella pan (brought back in a suitcase, no less!). I hope you enjoy it as much as we do!
Ingredients
- 4 cups chicken stock
- 20 saffron threads, crushed
- ¾ cup olive oil
- 4 chicken thighs
- 1 cup chopped onion
- 4 cloves garlic, minced
- 4 links chorizo de bilbao (spicy Spanish semi-cured sausage)
- 2 cups Spanish paella rice
- 2 teaspoons Spanish sweet paprika
- ½ cup grated peeled roma (plum) tomatoes
- 8 clams in shell, scrubbed, or more to taste
- 8 mussels, cleaned and debearded, or more to taste
- 8 prawns, peeled and deveined (leave tails)
- 3 red bell peppers, cut into strips
- 10 ounces peas
- salt and ground black pepper to taste
- ½ cup chopped fresh Italian parsley
- 8 wedges lemon
- 1 baguette, sliced
Prep Time: 25 mins
Cook Time: 55 mins
Total Time: 1 hr 25 mins
Servings: 8