One of the most classic dishes of Spain, paella is a grand creation of varied flavours and ingredients. In this Spanish Paella recipe, saffron, the world’s most expensive spice, baths the rice in a golden hue, while the shellfish, meat, sausages and vegetables add color, texture and contrast to it.
Named after the wide, shallow pan in which it is traditionally cooked, the dish is perfect for a party, as the heavenly aromas and festive colors will inspire all your guests to dance, sing and be merry.
- 1/2 cup Spanish Olive Oil
- 1/2 pound pork, cut in pieces
- 1 chicken (1-3/4 pounds) sliced
- 2 onions, chopped
- 1 garlic clove, crushed
- 1/4 pound uncooked ham, cut in strips
- Salt, pepper
- 4 cups boullion
- 2 pinches saffron
- 1 bay leaf
- 1-3/4 cups uncooked rice
- 2 green peppers, cut in strips
- 4 tomatoes, peeled and cut up
- 1 cup green peas (fresh or frozen)
- 1 cup green beans (fresh or frozen)
- 1/4 pound cooked shrimp
- 2 ounces canned mushrooms
Heat the olive oil in a large skillet. Add pork and chicken to it and cook for about 15 minutes, or until the chicken is browned on all sides. Add onion, garlic and ham to the skillet and cook for an additional 5 minutes.
Now, season the pork and chicken mixture with salt and pepper. Add the broth mixed with saffron and bay leaf and cook for 30 minutes. Remove the bay leaf from the mixture and add rice. Cover and continue cooking for 15 minutes.
Meanwhile, heat 1 or 2 tablespoons of olive oil in a heavy saucepan and add pepper and tomatoes. Cook for about 5 minutes and then add the peas, beans and a little broth to prevent the vegetables from scorching.
Cover and cook until all the vegetables are tender and then add to the rice mixture. Mix in the shrimps and mushrooms and season according to your taste with salt and pepper. Before serving the dish, heat the dish up to the serving temperature.