Authentic Spanish Paella Recipe: A Flavorful Seafood and Chicken Delight

1. Spanish Paella

Ingredients:

• 2 cups rice
• 1/2 kg cleaned shrimp
• 1/2 kg calamari, sliced
• 1/2 kg chicken, diced
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup peas
• 1 tomato, diced
• 4 cups chicken broth
• 1/2 tsp saffron
• Olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan and sauté the chicken until browned.
2. Add the onion and garlic, sauté until softened.
3. Stir in the shrimp and calamari, cook for a few minutes.
4. Add the tomatoes and peas.
5. Add the rice, saffron, and broth, and bring to a boil.
6. Lower the heat, cover the pan, and simmer until the rice is cooked, about 20 minutes.

Here’s the recipe for Spanish Paella in a conversational style:

1. 1. Prepare the ingredients: Clean the shrimp, slice the calamari, and cut the chicken into cubes. Also, chop the onion, garlic, and tomato.
   2. Cook the chicken: Heat a bit of olive oil in a large pan over medium heat. Add the chicken pieces and cook until they turn golden brown.
   3. Add the onion and garlic: Once the chicken is browned, add the chopped onion and minced garlic. Sauté for a few minutes until the onion becomes soft and translucent.
   4. Add the seafood: Now, stir in the shrimp and calamari. Cook for 3-4 minutes until the shrimp turns pink and the calamari starts to become tender.
   5. Add the vegetables: Toss in the diced tomatoes and peas. Mix everything together and cook for another 2 minutes to combine the flavors.
   6. Add the rice and saffron: Add the rice to the pan and stir it in with the other ingredients. Sprinkle the saffron over the rice for color and flavor.
   7. Add the broth: Pour the chicken broth over the rice, making sure it’s evenly distributed. Season with salt and pepper to taste. Bring to a boil.
   8. Cook the rice: Once it starts boiling, lower the heat, cover the pan, and let it simmer gently for about 20 minutes, or until the rice is cooked and the broth is absorbed.
   9. Rest and serve: After cooking, remove the pan from heat and let it rest for 5 minutes. Garnish with fresh parsley or lemon wedges if you like.