Paella
This colorful and flavorful dish originates from Valencia, a region in Spain, however it has quickly surpassed its borders and is now known worldwide.
H(r)ana has prepared a recipe that will bring a touch of hot Spain to your kitchen.
A tip: Prepare the paella in a wide and shallow pan with two handles, and let the bottom layer of rice caramelize slightly to create a crispy crust.
Paella
This colorful and flavorful dish originates from Valencia, a region in Spain, however it has quickly surpassed its borders and is now known worldwide.
H(r)ana has prepared a recipe that will bring a touch of hot Spain to your kitchen.
A tip: Prepare the paella in a wide and shallow pan with two handles, and let the bottom layer of rice caramelize slightly to create a crispy crust.
Preparation process
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Place the saffron in a small bowl and cover it with a few tablespoons of boiling water. Set aside.
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In a paella pan or any other shallow pan with a flat bottom, sauté one garlic clove in olive oil. After about a minute, when it becomes fragrant, add the shrimp and lightly salt them. Sauté on both sides, then remove the shrimp and garlic to a plate.
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In the same pan, sauté the onion in olive oil, add the chorizo, and continue to sauté for a few more minutes. Add the remaining garlic cloves. When it becomes fragrant, add the chicken thighs, salt, pepper, and sauté on all sides until golden brown.
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Then add the tomato paste and sauté for another minute, deglaze with white wine, and wait until it evaporates.
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Add the canned tomatoes, chicken broth, and the water with saffron.
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Add the rice, mix well, and cook over medium heat for about 15 minutes, or until the rice is cooked and most of the water has evaporated. Do not stir, as we want a caramelized layer at the bottom, which is the iconic part of the paella.
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Finally, add the clams and shrimp, cover, and cook for a few more minutes.
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Remove from heat, grate lemon zest over the top, and sprinkle with fresh parsley.
Enjoy your meal! ✌️
