Ingredients for 6 people
Preparation
As a chef with years of experience mastering Mediterranean classics, I've perfected this paella. First, review these essential tips for success: use high-quality saffron, a wide paella pan, and medium heat to build authentic flavors.
Generously oil your paella pan and heat it with olive oil over medium flame.
Finely dice the onions and sauté gently. After 15 minutes, add sliced peppers and cook for another 5 minutes until softened.
In a separate skillet, brown the chicken pieces for 20 minutes. After 15 minutes, add thinly sliced chorizo.
Quickly sear prawns in hot oil, 3 minutes per side over high heat. Set aside.
In the same skillet, cook squid breasts over medium-low heat for 10 minutes.
Back in the paella pan, add more olive oil and stir in the rice until it's glossy and translucent.
Incorporate the onion-pepper mix, chopped tomatoes (peeled and seeded optional), peas, and minced garlic.
Stir in a generous pinch of saffron for that signature aroma and golden hue. Add a glass of water, salt, and pepper. Mix well for 5 minutes.
Pour in 1 liter of water and simmer for 30 minutes, stirring occasionally, until rice is tender.
Once rice is al dente, top with chorizo, chicken, squid, mussels, and prawns. Cover and rest until mussels open.
Pro Tip: Pair with a crisp white wine for the perfect finish!
