Description
A vibrant and flavorful dish featuring chicken, shrimp, and mussels, capturing the essence of traditional Spanish cooking with saffron-infused rice.
Ingredients
- 2 cups rice
- 1 tsp saffron
- 1 bell pepper, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 lb chicken, cut into pieces
- 1 lb shrimp, peeled and deveined
- 1 lb mussels, cleaned
- 1 cup green peas
- Olive oil
- Salt and pepper to taste
- Lemon wedges for garnish
Instructions
- In a large skillet or paella pan, heat olive oil over medium heat.
- Add chicken pieces and cook until browned.
- Stir in the onion, bell pepper, and garlic; sauté until softened.
- Add rice and saffron, stirring to coat.
- Pour in the chicken broth, bring to a boil, then reduce heat and simmer for 10 minutes.
- Add shrimp, mussels, and green peas, and season with salt and pepper.
- Cover and cook until the rice is tender and seafood is cooked, about 10-15 minutes.
- Remove from heat, let it rest for a few minutes, and garnish with lemon wedges before serving.
Notes
Feel free to experiment with different seafood and vegetables for variations. Let the paella rest after cooking to enhance flavors.
