Paella - A Symphony of Spanish Flavours - Friday, Week 26

Hello, food and wine lovers! It's finally Friday and time to end this week's culinary journey with a classic Spanish dish - Paella. Bursting with vibrant colors and packed with a variety of flavors, this dish is truly a feast for the senses. Let's cook!

Preparation time: 20 minutes
Cooking time: 40 minutes
Servings: 4

Ingredients

• 300g (0.66 lb) paella rice
• 700ml (3 cups) chicken stock
• 100g (3.5 oz) fresh or frozen peas
• 1 red bell pepper, thinly sliced
• 2 tomatoes, diced
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 200g (7 oz) large shrimp, peeled and deveined
• 200g (7 oz) mussels, cleaned and de-bearded
• 200g (7 oz) chicken thigh fillets, cut into chunks
• 1 teaspoon smoked paprika
• A pinch of saffron threads
• 4 tablespoons olive oil
• Salt and pepper to taste
• Lemon wedges and chopped fresh parsley, for garnish

Instructions

1. Heat the olive oil in a large paella pan or a large frying pan over medium heat. Add the chicken and fry until browned on all sides. Remove and set aside.
2. In the same pan, add the onion, garlic, and bell pepper. Sauté until softened.
3. Stir in the tomatoes, paprika, and saffron. Cook until the tomatoes break down.
4. Add the rice to the pan and stir to coat with the tomato mixture.
5. Pour in the chicken stock and return the chicken to the pan. Simmer for 15 minutes, or until the rice is almost tender.
6. Add the shrimp, mussels, and peas. Cook for a further 10 minutes, or until the seafood is cooked and the rice is tender.
7. Season with salt and pepper to taste.
8. Garnish with lemon wedges and chopped parsley before serving.

Serve your Paella with a glass of Spanish Albariño - its crisp acidity and citrusy notes make it a perfect match for this flavorful dish.

Enjoy your Spanish fiesta!

Happy cooking!