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Saffron-infused rice dish originating from Valencia.

Spain's national dish and perfect for summer. Making paella is also a lovely way to cook together if you're in a group. We prepare the paella on the grill for an extra summery feel! Follow me on Instagram for more delicious recipes!


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Recipe

  • CHEF WORK LEVEL:

  • Cook
  • Check
  • Rest
  1. Menu 1
    Saffron-infused rice dish originating from Valencia.

När ditt recept skall vara klart!

Recipe Brief
    • Steps 1
    • 8 Mins

    Cut the whole chicken into small pieces, leaving the bones in. Rinse and wash the blue mussels, discarding any that are broken or not closed. Chop the bell pepper into pieces and peel the onion, then chop the garlic.

    Mussels Pepper Onion yellow Garlic, clove

    • Steps 2
    • 7 Mins

    Brown the chicken in a pan. Add the bell pepper, onion/garlic, and rice. Stir everything together. Pour in the broth, tomatoes, saffron, paprika powder, and chili. Add the bay leaf and season with salt and pepper.

    Chicken broth Crushed tomatoes Saffron Chili powder Paprika powder Bay leaf Sea salt White pepper

    • Steps 3
    • 20 Mins

    Place a lid on and let it simmer for 20-30 minutes.

    • Steps 4
    • 6 Mins

    When 5-6 minutes remain, add the washed blue mussels and shrimp.

    Mussels Shrimp, pre-peeled

    • Steps 5
    • 2 Mins

    Done! Serve with something creamy.

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