Ingredients:

  • 4 tablespoons good quality Spanish extra virgin olive oil
  • 1 large Spanish onion (approx. 200g), finely diced
  • 4 cloves garlic, minced
  • 1 large red bell pepper (approx. 200g), diced
  • 2 medium ripe tomatoes (approx. 300g), grated or very finely diced (peeled optional)
  • 1 tablespoon sweet or bittersweet smoked Spanish paprika (pimentón dulce/agridulce)
  • A generous pinch saffron threads
  • 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 lb peeled, deveined shrimp
  • 2 cups Bomba or Calasparra rice
  • 4 cups good quality chicken broth
  • 1 cup frozen peas
  • 1 lemon, cut into wedges, for serving
  • A handful fresh parsley, chopped, for garnish

Instructions:

  1. In a paella pan, begin by preparing the sofrito, a fragrant base of finely diced onions, garlic, and tomatoes slow-cooked in olive oil, ensuring layers of savory umami and sweetness through gentle caramelization.
  2. Incorporate the smoked Spanish paprika and saffron threads, allowing them to bloom. Then, add the chicken thighs and brown them.
  3. Add the Bomba or Calasparra rice to the pan, stirring to coat. Pour in the good quality chicken broth.
  4. Bring the liquid to a simmer, then reduce heat and cook without stirring, allowing the rice to absorb the liquid and flavors.
  5. During the final cooking stage, add the shrimp and frozen peas.
  6. Continue cooking with specific heat management and the discipline to resist stirring, allowing the caramelized, slightly crunchy socarrat crust to form at the bottom of the paella pan.
  7. Once cooked, remove from heat and let rest. Garnish with lemon wedges and fresh parsley, then serve.