Buy all ingredients right below the recipe
INGREDIENTS
- 150 ml olive oil
- Pinch of salt (to taste)
- Pinch of pepper (to taste)
- 0.5 g saffron
- Sprig of rosemary
- 1 lemon
- 2 large finely chopped onions
- 2 finely chopped tomatoes
- 3-4 cloves garlic
- 1 finely chopped red bell pepper
- 125 g white beans
- 175 g green beans
- 1 l chicken broth
- 500 g fresh mussels
- 400 g poultry meat
- 100 g shrimp
- 500 g paella rice
INSTRUCTIONS
- 1Heat a pan (there is also a special paellara pan, specifically for paella) and sauté the chicken meat with salt and pepper in a little olive oil until golden brown. Then remove from the pan.
- 2Add more olive oil to the same pan and sauté the onion, garlic, bell pepper, and tomatoes. Cook until the vegetables caramelize.
- 3Add saffron, beans, sautéed chicken, shrimp, and mussels. Then add chicken broth to the mixture and let it cook for five minutes. The goal is to create a thick mixture.
- 4Pour the rice into the mixture, stir, and let it cook for 15-20 minutes over low heat.
- 5Finally, add a sprig of rosemary. Ideally, rub the leaves between your palms beforehand to better release their flavor and aroma.
- 6Before serving, you can drizzle the paella with olive oil, aioli, or another suitable sauce, and serve each portion with a lemon wedge for squeezing.
Tip
How to tell if paella is done? The rice should be slightly browned at the bottom. This is called 'socarrat', a thin layer of slightly burnt and crispy rice. Spaniards love it!
