Paella is a famous rice dish. It originated in Spain and became one of the country’s icons. The word paella comes from the Spanish word “paelle” which means pan, in English. Many Spaniards believe that the secret to this dish is the pan (paellara) used for cooking it. There are many variations of this dish, depending on which part of Spain you are from – Valenciana Paella, Paella De Marisco or Paella Mixta. Originally, paella a uses varieties of meats such as rabbit, snails and chicken. It is similar to Arroz valenciana in the Philippines; however, in Arroz Valencianna, turmeric is added to make the rice yellowish in color. Paella is also related to jambalaya, risotto and Arroz con Pollo.
Traditionally, paella rice should be used in this recipe. Bomba rice is commonly used, as well. If you are not in Spain, it is sometimes difficult to get that type of rice. In light of this, we recommend using short or medium grain rice.
If you have a gathering or you want to make your paella extra special, it’s a wise idea to purchase a paella pan. Ideally, the dish should be cooked in a shallow, round, open metal pan with two handles. The heat is easily spread through the pan, and it creates a perfect outcome for the rice. If you don’t have a pan, you can use whatever you have on hand.
Nothing is impossible as you can make paella at home easy and with quality. Add some squid, clams, or mussels if you like. It’s totally your call. Don’t forget the saffron, as it is crucial to this recipe. It’s available in most Asian stores, Spanish stores, or you can order it online. It makes the dish different, special, and superb. So, it’s wise to spend some money and get it. Remember our variation is simple but not authentic. This is the way we do it, and we want to share it with you. To us, it is absolutely delicious!
- 3 medium boneless chicken breast
- 1 cup paella rice or short to medium grain rice
- 1 tbsp smoke paprika (or paprika)
- 1 small red bell pepper, diced
- 1 small onions, diced
- 3 tbsp garlic, chopped
- 2 cups chicken stock
- 1/2 cup frozen peas
- 10-14 l large fresh shrimps, deveined with tail or (with or without shell)
- 8 oz. diced tomatoes, or fresh chopped tomatoes
- salt and pepper to taste
- 1/2 tsp of saffron
- olive oil
- Servings: 2-3
- Time: 45 minutes
- Level: Moderate
- Cuisine: Spanish, Filipino
(5 / 5)
- Add olive in a preheated pan. Add in the chicken, fry over medium high heat until light brown – about a minute or two. Set it aside.
- In the same pan, add the onions, garlic, and bell peppers . Season it with salt and pepper. Stir and fry for about 3 minutes.
- Place the chicken back in. Add in the diced tomatoes, rice, and paprika. Stir until everything is well combined.
- Pour in the chicken stock and add the saffron. Simmer uncovered, over medium high heat, until the rice absorbs the liquid. This should take approximately 20 minutes or so. You may add more stock, depending on the rice you use, to ensure the rice is fully cooked.
- After 20 minutes, arrange the shrimp around the pan and distribute the peas. Cover and simmer over low heat for approximately 10 minutes. Add other seafood if you wish.
- After 10 minutes, garnish with lemon wedges or parsley. Serve warm and enjoy!
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