Paella

Method

• Step-by-step Method for Paella
• Heat olive oil in a large, wide frying pan or paella pan over medium heat
• Chop onion, garlic, and red bell pepper into small pieces
• Sauté onion, garlic, and red bell pepper in olive oil until softened and fragrant
• Add chorizo slices to the pan and cook until lightly browned
• Stir in short-grain rice to coat grains in the oil and aromatics
• Sprinkle smoked paprika and saffron into the rice and stir to combine
• Pour in warm vegetable or chicken stock, ensuring rice is evenly distributed in the pan
• Bring the liquid to a gentle simmer and cook without stirring, letting rice absorb the stock
• Arrange peas evenly over the rice as it cooks
• Clean mussels thoroughly and remove beards, discarding any that do not close when tapped
• Peel and devein prawns if necessary
• When rice is about three-quarters cooked and the liquid is mostly absorbed, nestle mussels and prawns into the rice
• Cover the pan loosely with foil or a lid and cook until mussels have opened and prawns are opaque and just cooked through
• Remove pan from heat and let paella rest for a few minutes to finish cooking and allow flavors to meld
• Discard any mussels that have not opened
• Serve the paella directly from the pan, garnished with lemon wedges for squeezing over each serving
• Suggest scattering a few extra peas or reserved chopped herbs for color if desired
• Plate each portion to include an even mix of rice, seafood, chorizo, and vegetables
• Offer lemon wedges alongside for each diner
• Pair with a crisp green salad and chilled white wine for a balanced meal