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paella recipe

Paella is a traditional Spanish culinary specialty made from round rice, originating from the region of Valencia, which takes its name from the pan used to cook it.


45 mins


45 mins



At cheffarid, we love paella, this festive dish made with rice and saffron traditionally cooked over a wood fire. Here is our tastiest interpretation of this Spanish specialty.


1 liter (4 cups) chicken broth

45 ml (3 tbsp.) tomato paste

2.5 ml (1/2 tsp.) mild smoked paprika

2 fresh artichoke bottoms, cut into thin wedges

1 pinch of saffron

340 g (3/4 lb) boneless, skinless chicken thighs, cubed

45 ml (3 tbsp.) olive oil

1 onion, chopped

2 garlic cloves, minced

1 red bell pepper, seeded and cut into matchsticks

2 squid without the tentacles, trimmed and cut into thin strips

150 g (5 oz) chorizo ​​sausage, cut into rounds

330 g (1 1/2 cups) paella rice

125 ml (1/2 cup) of water

340 g (3/4 lb) large shrimp (16-20), shelled and tails on

20 mussels, cleaned and trimmed

75 g (1/2 cup) frozen peas, thawed

Lemon wedges, to taste


In a large saucepan, combine the broth, tomato paste, paprika, and artichokes. Bring to a boil and simmer for about 5 minutes. Add the saffron. Salt, pepper, and mix. Keep warm.

Meanwhile, in a paella pan or large nonstick skillet over high heat, brown the chicken in the oil. Add onion and garlic. Continue cooking for 1 minute. Add the bell pepper, squid, and chorizo. Salt and pepper. Continue cooking for 2 minutes, stirring.

Add the rice and mix well. Add water and continue cooking for 1 minute. Add the broth with the artichokes and simmer over medium heat for 10 minutes without stirring.

Spread the prawns on top and poke the mussels into the rice, seam side up. Continue cooking for 10 to 12 minutes or until the rice is cooked but slightly firm, the broth is thick but not completely absorbed, and the shrimp and mussels are cooked.

Off the heat, add the peas. Cover with a sheet of aluminum foil without sealing tightly and let stand 3 minutes. Serve with lemon wedges.

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