Spanish Paella
This vibrant, nourishing, easy to make Spanish paella holds a special place in our family and in many other LatinX family homes for centuries. This dish is for family gatherings to share and relax. Pair this paella with a dry rosé, light red wine or even a Riesling, grab a perfectly crunchy crusty baguette and serve with a smile because you know it’s about to be a great time!
- 4 tablespoons olive oil
- 1 pound chicken breast, cubbed
- 4 cloves garlic, minced
- 1 onion, diced
- 1 cup arborio rice
- 1/2 teaspoons saffron
- 3/4 cups diced tomatoes
- 1/2 cups dry white wine
- 1/2 pounds linguica
- 2 cups chicken broth
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1/2 cups peas
- 4-6 shrimp, raw shell on
- 4-6 clams
- 4-6 mussels
In a large frying pan, heat oil over medium heat. Add chicken pieces and sauté until almost done.
Add onions and garlic, sauté until onions are soft.
Then add in the rice and saffron, stirring to coat with the oil for about a minute or two.
Pour in wine, broth and diced tomatoes. Bring to a boil (this will take anywhere between 5-10 minutes), and scraping the bottom of the pan so nothing sticks every so often.
While the rice is being brought to a boil. In a separate pan cook linguica until fully cooked.
When the broth begins to boil, add in bell peppers, peas and linguica.
Reduce heat and simmer for 5 minutes. Lastly add shrimp, clams, and mussels. Cook fo 15 minutes or until rice is completely done! Add in a pinch of salt if needed. Garnish with fresh parsley and serve.