This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Spanish Paella. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Spanish Paella as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy and tasty dinner try this Spanish Paella recipe. This Spanish Paella make for a yummy summer dinner that you can make it easy. The Spanish Paella recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Spanish Paella recipe.

Spanish Paella.

Before preparing the dish, I have done some research on how to cook Spanish Paella easily with perfect taste. You can have Spanish Paella using 21 ingredients and 10 steps. Here is how you cook it.

Tasty Spanish Paella Recipe Ingredients

You need 8 of chicken thighs (small-medium).
Prepare 2 tsp of dry thyme.
Prepare 2 tsp of paprika.
It's 1 tsp of salt.
You need 1 tsp of ground pepper.
Prepare 5 tbs of olive oil.
You need 1 lb of Spanish chorizo sausage.
Prepare 1 of red onion (large), chopped.
It's 1 of red bell pepper, seeded, cut into 1” pieces.
Prepare 4 of garlic cloves, crushed.
It's 1 can (16 oz.) of crushed tomatoes, drained.
Prepare 1/2 tsp of coriander powder.
It's 2 cups of Spanish rice, short-medium grain.
It's 1 tsp of saffron threads (it’s expensive, but key!).
Prepare 3 1/2 cups of chicken stock (warm).
It's 16 of raw medium shrimp, peeled with tails on.
It's 10 oz. of firm fish fillet, sliced into 1” pieces.
It's 12 of mussels or small-medium clams, cleaned.
Prepare 1 cup of sweet peas (frozen), thawed @ room temp.
It's 1/2 cup of fresh parsley, coarsely chopped.
Prepare 2 of lemons, (1 for juice, 1 for garnish for the plates).

How to make Spanish Paella from scracth

Plate chicken thighs and sprinkle thyme, paprika, salt, & pepper on both sides and let stand for about 10 minutes..
Heat the olive oil in a paella pan (or very large fry pan) over medium heat. Place chicken in the pan and brown on both sides for 5 minutes per side. Turn the chicken over again, and add the chorizo sausage..
Brown both sides of chicken and sausage for 4 minutes per side. When the oil begins to turn a mild reddish color, remove the chicken and sausage to a platter..
Lower the heat (medium-low) and sauté onion and bell pepper for 3-4 minutes. Add the garlic and sauté for 1 minute. Add tomatoes, cook until the mixture thickens a bit and the flavors begin to meld. Season lightly with salt & pepper and coriander..
Fold in the rice with a spoon, stirring to coat the grains. Sprinkle the saffron threads into the rice. Pour in the chicken stock, simmer for 10 minutes. Rotate the pan around the heat so that the rice cooks evenly and starts to absorb the liquids. [Do not cover or stir].
Add the shrimp and fish evenly around the pan. Next add the chicken and the sausage (sliced 1/2”). Gently fold all of the pan pieces together with a large spoon, turning the mixture over a 3-4 times..
Place the mussels (or clams) evenly around the pan. Let this simmer without stirring, until the rice is al dente, about 15 minutes..
Scatter the thawed peas on top, continue to cook for 5 minutes. Cover the pan (with a round pizza pan) until the paella looks fluffy and moist and the mussels have opened..
Uncover the pan and drizzle squeezed lemon juice over the paella. Remove any un-opened mussels (or clams). Take the pan off of the heat and allow it to rest for a few minutes and garnish the top with chopped parsley..
Bring the pan to the table served warm using a large spoon to serve. Use lemon wedges on the plates for a garnish. Serve with home-made Sangria (yes!) or your favorite beverage..