Spanish Paella Recipe

Here is a top recommendation—Spanish paella—popularly suggested by a lot of wineries. One of the main reasons is: this versatile seafood dish pairs well with red and white wines too.

• 2 cups/400g Bomba Rice - traditionally used for this dish, Bomba is a short-grained rice variety capable of absorbing more water without turning mushy. If it’s hard to find it, you may use the one there in your pantry. This might result in certain variations vis-a-vis the texture, flavours however would still be the same!

• 450g boneless and skinless chicken thighs
• 450g prawns—deveined and shelled
• 250g Chorizo sausage/Italian sausage - It should only be pork; if you prefer heat then use a hot one or otherwise you may pick a mild sausage. Firstly remove the casing and then chop it into thick slices.

• 3 tbsp/45ml parsley - finely chopped with stalks
• 2 garlic cloves (crushed in garlic press; you can also chop and press it with the knife blade)
• 1 red bell pepper (diced)
• 3-4 cups/700-850 ml chicken stock
• 1 x 410g chopped tomatoes & paste can
• 1 yellow onion (peeled and chopped)
• 1 tsp/5ml paprika
• 1 bay leaf

• 1 tsp/5ml Italian seasoning – It is a mix of dried herbs, red chilli flakes, pepper, and garlic & onion powder. This is not traditionally used in this dish but can be added for a flavourful punch!
• A few saffron threads
• 2 tbsp/30ml Olive oil - Any variety can be used (preferably regular olive oil)
• Salt to taste

1. Marinate chicken with 1 tbsp olive oil, paprika, Italian seasoning, garlic and salt to taste. You may add some pepper too. Cover & place it into the refrigerator until required.
2. Take a non-stick skillet and place it on medium flame. Put in pork sausages when hot, and allow it to ooze its fat (Avoid stirring as it might break them). 

As it turns brown, carefully transfer it onto a plate with the help of a slotted spoon.

3. Now, add chicken into the skillet at high heat. Make sure there is enough fat (Sausage drippings) left or otherwise add the remaining oil first. Reserve remaining juices in the bowl. Don’t stir; flip the pieces in after a minute.

Once it turns brownish, reduce the heat and add the remaining juices you saved in the bowl. Cook until dry and then remove it from the skillet, again, with a slotted spoon.

4. Add bay leaf to the same fat along with onion and pepper. Season with salt and sauté until the veggies soften. Now pour in rice and stir properly for at least 2 minutes.

5. The rice would soak up all the flavours. Add about 750ml chicken stock and canned tomatoes to it. Increase the flame until the contents of the pan are brought to boil. Simmer the flame and sprinkle a few saffron strands.

Now, add the chicken too; cover the pan & cook for 20 minutes. During this, if you think that there is not enough moisture in the pan, add more stock.

6. At this stage, add the sausage and prawns. The prawns would turn pink which would take 5-10 minutes. Their tail would eventually curl up. Add parsley and cook for another 2 minutes to ensure no liquid remains in the skillet. SERVE HOT!!!