Paella can be made in so many different ways and with a variety of meats as well as vegetables!! My healthy version always uses vegetables, they round out the nutrition in the traditional dish that does not include them. Remember to always use either arborio rice or an authentic Spanish rice, goya, bomba or carnaroli and always use saffron!!
I like to serve a plate of crisp romaine lettuce leaves with the Paella and or a crisp cucumber salad!!
1 lb Chorizo or Italian sausage links(cut into chunks)
1 lb scallops
1 lb raw shrimp(deveined and peeled)
1 pkg chicken thighs or
2 cups precooked chicken(cut into chunks)
1/4 cup olive oil
1 head garlic(peeled and coarsely chopped)
1 large sweet onion(chopped)
1 large red bell pepper(chopped)
2 cups green beans or peas(or both)
2 cups arborio rice
4 cups of chicken broth
a good pinch of saffron threads
smoked sweet paprika to taste
freshly ground salt and pepper to taste
1 pkg of grape tomatoes
Start with a large paella pan or large fry pan
Heat oil in pan at medium high
add garlic onion and pepper
sauté until onions and garlic are brown
add sausage and chicken thighs (if using) and brown
add rice and stir until pearly white, about 2 minutes
add one cup of broth
add all the spices
lower to a medium simmer
stir occasionally until liquid is absorbed
add another cup of broth and allow liquid to absorb
At this point do not stir aggressively as you will want the
the bottom of the pan to caramelize into a crust which is called the socarrat.
add the third cup of broth , scallops and shrimp
allow liquid to absorb
then add the last cup of broth, green beans and peas
add the chunks of precooked chicken(if using)
after the liquid is almost absorbed, scatter the grape tomatoes atop the paella
cover and remove from heat
let the paella rest for about 10 minutes
serve with a crisp cucumber salad and a good spanish wine.
You can’t help but Enjoy this fabulous dish!!