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Paella

Name: Paella
Total time: 45 min
Yield: Serves 2
Cuisine: Spain
Ingredients: 2 rice-cooker cups (about 360ml) Rice; 6 Shrimp; 150g Clams; 150g Chicken thigh; 1/2 Red bell pepper; 1/4 Onion; 2 cloves Garlic; 1 Tomato; A pinch Saffron; 400ml Chicken stock; 2 tbsp Olive oil; 1/2 Lemon

Rice Dish

⏱ 45 min

👥 Serves 2

Difficulty ⭐⭐

Saffron-scented rice simmered with seafood and chicken — Spain's signature celebration dish.

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📖 The Story Behind This Dish

Paella is said to have originated in the Valencia region, traditionally cooked in a wide, shallow pan called a "paellera." Originally a farmers' outdoor dish, it's carried to the table pan-and-all for family and friends gathered over a weekend lunch. The crispy, caramelized layer of rice that forms at the bottom — called "socarrat" — is considered the mark of a well-made paella.

🌆 Where it's eaten: A weekend in Valencia: families gather around a large paellera set over charcoal in the garden or on the terrace, sipping wine and chatting as the rice slowly cooks.

🥕 Ingredients (serves 2)

Rice 2 rice-cooker cups (about 360ml)
Shrimp 6
Clams 150g
Chicken thigh 150g
Red bell pepper 1/2
Onion 1/4
Garlic 2 cloves
Tomato 1
Saffron A pinch
Chicken stock 400ml
Olive oil 2 tbsp
Lemon 1/2

👩‍🍳 Instructions

Heat olive oil in a paella pan or large skillet. Sear the chicken and shrimp, then set aside.
Sauté the finely chopped onion, garlic, and bell pepper; add the tomato and cook down.
Add the rice and stir until the grains turn translucent.
Pour in the chicken stock with the saffron dissolved in it.
Return the chicken and add the clams. Cook uncovered over medium heat for 15 minutes, then low heat for 5 minutes.
Return the shrimp to the pan, remove from heat, and serve with a wedge of lemon.

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