A festive and flavorful paella recipe perfect for celebrating the New Year with family and friends. This dish combines a variety of seafood, meats, and vegetables in a delicious saffron-infused rice.
Preparation time ; 20 miminutes
Cooking time ;40 minutes
Servings ;6
Ingredients
2 cups Arborio rice
4 cups chicken broth
1 pinch saffron threads
1 onion, chopped
4 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup cherry tomatoes, halved
½ cup green peas
12 large shrimp, peeled and deveined
1 lb mussels, cleaned
½ lb chorizo sausage, sliced
½ lb chicken thighs, boneless and skinless, cut into pieces
½ tsp paprika
½ tsp cayenne pepper
1 lemon, cut into wedges
Fresh parsley, chopped
Salt and pepper to taste
2 tbsp olive oil
Preparation
In a small bowl, combine the saffron threads with a few tablespoons of warm water and let it sit for 10 minutes to infuse.
In a large paella pan or skillet, heat olive oil over medium heat. Add chorizo and cook until browned. Remove and set aside.
Season the chicken pieces with salt, pepper, paprika, and cayenne pepper. Add them to the pan and cook until browned. Remove and set aside with the chorizo.
In the same pan, sauté the onion, garlic, and bell peppers until they soften. Add the cherry tomatoes, peas, and Arborio rice. Stir to coat the rice in the oil for about 2 minutes.
Pour in the chicken broth and saffron-infused water. Bring to a simmer and let it cook for 10 minutes without stirring.
Arrange the shrimp, mussels, chorizo, and chicken on top of the rice. Cover the pan with a lid or aluminum foil and let it cook for another 10-15 minutes until the rice is tender and the seafood is cooked through.
Garnish with lemon wedges and fresh parsley. Serve hot and enjoy your festive New Year Paella!
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