Description
A halal-friendly Spanish paella made with juicy chicken, tender shrimp, and fresh mussels, all cooked in a saffron-infused sofrito with Bomba rice. Finished with the prized socarrat crust for a true taste of Spain.
Ingredients
For the Sofrito:
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely diced
- 1 ripe tomato, grated (or 1/2 cup crushed tomatoes)
- 1/4 cup olive oil
- 1 teaspoon smoked paprika (pimentón de la Vera)
- Pinch of saffron threads
For the Paella:
- 1.5 lbs bone-in, skin-on chicken thighs, cut into smaller pieces
- 1 lb shrimp, peeled and deveined
- 1 lb mussels, scrubbed and debearded
- 1 cup Bomba rice (or other short-grain rice)
- 6 cups chicken broth, heated
- 1/2 cup dry white grape juice or non-alcoholic white cooking wine
- 1/4 cup chopped fresh parsley
- Lemon wedges, for serving
- Salt and freshly ground black pepper, to taste
- 1/2 cup frozen peas
- 1/2 cup artichoke hearts, quartered
- A few sprigs of fresh rosemary
Instructions
- Prepare the Sofrito: Heat olive oil in a paella pan over medium heat. Cook onion until soft (8–10 minutes). Add garlic and bell pepper, cook 3–5 minutes. Stir in tomato and cook until thickened (10–15 minutes). Mix in smoked paprika and saffron, cook for 1 minute. Remove and set aside.
- Sear the Chicken: Season chicken with salt and pepper. In the same pan, sear chicken skin-side down until golden (5–7 minutes per side). Remove and set aside, leaving rendered fat in the pan.
- Build the Paella: Return sofrito to the pan, stir in rice, and toast for 2–3 minutes. Deglaze with white grape juice, cooking until nearly evaporated. Add broth and bring to a simmer. Season to taste. Arrange chicken over rice.
- Simmer and Cook: Reduce heat and cook uncovered for 15 minutes without stirring. Add shrimp and mussels (hinge-side down), cooking 5–10 minutes until mussels open and shrimp are cooked. Discard any unopened mussels.
- Optional Additions: Stir in peas and artichokes during the last 5 minutes of cooking.
- Rest: Remove from heat, cover, and let rest 5–10 minutes.
- Serve: Garnish with parsley and lemon wedges. Serve directly from the pan.
Notes
- Use a wide, shallow pan for best socarrat formation.
- Do not stir after adding broth.
- Prepare sofrito and sear chicken ahead for faster cooking.
- Arborio or Calasparra rice can replace Bomba.
- For extra smokiness, add roasted red peppers.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg
