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Spanish Paella

Spanish Paella

Devashish
A classic Spanish Paella Mixta with rice, seafood, and chicken, learned in Madrid
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Dish
Cuisine Mediterranean, Spanish
Servings 6
Calories 535 kcal

Equipment

  • Large skillet or paella pan

Ingredients
  

Main Ingredients

  • 1/4 cup Extra virgin olive oil Spanish EVOO if you have it
  • 1 whole Onion diced
  • 1 whole bell pepper diced (½ red and ½ green)
  • 4 cloves Garlic
  • 2 cups Spanish Rice
  • 5 cups Chicken Broth
  • 4 whole chicken thighs boneless, skinless, cut into pieces
  • 1/2 lb Jumbo Shrimp peeled, tail on

Instructions
 

  • Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent.
  • Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes.
  • Add white wine and cook for 10 minutes. Taste and add salt if needed.
  • Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.

Notes

This is my version of Paella Mixta I learned to make while living in Madrid, Spain. I've simplified the recipe as best I could for anyone to be able to make without a special pan or equipment.

Nutrition

Calories: 535kcalCarbohydrates: 59gProtein: 37gFat: 15gSaturated Fat: 3gCholesterol: 260mgSodium: 1159mgPotassium: 805mgFiber: 3gSugar: 3gVitamin A: 1408IUVitamin C: 58mgCalcium: 125mgIron: 4mg
Keyword paella, saffron rice, seafood, Valencia
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