Paella

History of Paella

Paella originates from Valencia, Spain, around the 10th century. It began as a peasant dish, cooked over an open fire with rice, snails, and whatever vegetables were available. As time passed, meats like rabbit and chicken were added, and seafood became popular along the coast. The name “paella” actually refers to the wide, shallow pan in which it’s cooked.  

Recipe for Paella (Seafood Version)

Ingredients:

• 1 tbsp olive oil
• 1 lb chicken pieces (optional)
• 1 onion, chopped  
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 cup Bomba rice (or other short-grain rice)  
• 4 cups fish stock
• 1/2 tsp saffron threads
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb mussels, scrubbed
• 1/2 lb clams, scrubbed
• 1/4 cup peas
• Lemon wedges, for serving  

Instructions:

1. Heat olive oil in a paella pan or large skillet over medium heat.
2. If using chicken, brown it in the oil and remove.
3. Add onion and bell pepper to the pan and cook until softened. Add garlic and cook for 1 minute more.
4. Stir in rice and cook for 2 minutes, until lightly toasted.
5. Pour in fish stock and add saffron threads. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. Arrange shrimp, mussels, and clams over the rice. Cover and cook for 5-7 minutes, until seafood is cooked through.
7. Stir in peas and cook for 1 minute more.
8. Remove from heat and let stand for 5 minutes.
9. Serve hot with lemon wedges.

Enjoy your delicious homemade paella!