PAELLA
Steps:
- Heat chicken broth in a small pot.
- Add saffron to a small bowl and pour in about 3 tablespoons of the warm chicken broth. Allow to steep until ready to use.
- Heat a 16-inch paella pan over medium heat. Add olive oil to coat. Add andouille sausage and sear until golden brown on all sides, then remove from the pan and set aside. Add the chicken and sprinkle with salt. Sear on all sides until golden brown (chicken doesn't need to be cooked through; it will continue to cook later). Remove chicken and set aside. Add the onions to the pan and cook until translucent, about 4 minutes. Add the garlic and pimenton and cook until just translucent and soft, about 2 minutes. Add the bell peppers and saute until they begin to soften, a few minutes. Add the saffron broth and stir to combine. Add the rice and stir to combine. Add the tomatoes and white wine, then bring to a boil. Add the remaining hot broth and bring to a simmer. Reduce heat to low and allow rice to cook and liquid to be absorbed, about 20 minutes.
- Stir in the peas, chicken and sausage. Sprinkle with salt. At this point it is important to stop stirring and allow the bottom to crisp up. That's the best part! Arrange the shrimp and mussels on top and cook; turn shrimp after 7 minutes. Continue to cook until shrimp have turned pink and mussels have opened, about 3 minutes more. Remove paella from the stove and garnish with parsley and lemon wedges. Serve out of the paella pan and share with friends!
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Norah Mathonsi
norah.mathonsi@hotmail.frThis paella is a bit bland. I think it needs more seasoning.
Martine Thomas
m.thomas@aol.comI'm a beginner cook and I found this paella recipe to be easy to follow. The dish turned out great!
Mohammad Nadeem
n.mohammad24@yahoo.comThis paella is a bit pricey to make, but it's worth it for a special occasion. The seafood is fresh and flavorful.
Gayan Ehelepola
e.g@yahoo.comI've made this paella several times now and it's always a crowd-pleaser. It's a great recipe to have in your back pocket for special occasions.
Abu bakkar
bakkara@gmail.comThis paella is a bit time-consuming to make, but it's worth the effort. It's a truly special dish.
Danial Khaan
k12@yahoo.comI made this paella for a special occasion and it was a total success. It was beautiful and delicious.
oldpa payne
oldpa@hotmail.comI'm not a huge fan of seafood, but I really enjoyed this paella. The flavors were well-balanced and the seafood was cooked perfectly.
Millie Trezise
millietrezise17@hotmail.comThis paella was a hit at my party! Everyone loved it.
Md Suman
mdsuman3@aol.comI would definitely make this paella again. It was a great way to use up leftover chicken and vegetables.
Christine Crawford
crawford-christine100@hotmail.comThis is the best paella recipe I've ever tried. It's flavorful, authentic, and easy to make.
bimal khadka
bimal_khadka29@gmail.comThe paella was delicious! I especially loved the crispy rice at the bottom of the pan.
Sudhir Pandeya
s_pandeya@gmail.comI found the recipe to be a bit confusing. I think it would be helpful to have more detailed instructions.
Royal Noob
r.noob67@hotmail.comThe paella was a bit too salty for my taste, but overall it was a good dish.
Gaironesa Williams
gaironesaw36@hotmail.comI was a bit skeptical about making paella at home, but this recipe proved me wrong. It was surprisingly easy to make and the results were amazing.
daniel price
d@hotmail.comI've never made paella before, but this recipe made it easy. The instructions were clear and concise, and the dish turned out perfectly.
Tripple X
tripple.x50@yahoo.comThis is my go-to paella recipe. It's always a hit with my friends and family.
Malik Zaib
zaib-m@gmail.comI made this paella last night and it was delicious! The flavors were incredible and the saffron gave it a beautiful golden color. I also loved the addition of the peas and bell peppers.