How to Make Martha Stewart's Paella | Martha's Cooking School | Martha Stewart

saffron

💰Cheaper: turmeric

Turmeric adds color and flavor at a lower cost.

shrimp

💰Cheaper: chicken

Chicken is more affordable and still provides protein.

mussels

💰Cheaper: canned clams

Canned clams are a budget-friendly seafood alternative.

calamari

💰Cheaper: chicken breast

Chicken breast is a more economical protein option.

Marinate chicken thighs in 1 tablespoon of paprika and 2 tablespoons of olive oil.

Brown the marinated chicken thighs in a pan with plenty of olive oil.

Cut an X in the tomatoes, peel and seed them, then blanch in boiling water for about a minute to loosen the skin.

Transfer the blanched tomatoes to ice water, then chop them into small pieces.

Add one large white onion, chopped, and 2 tablespoons of finely chopped garlic to the pan.

Add the chopped tomatoes to the pan and season with salt and black pepper.

Slice one red bell pepper and one green bell pepper, then add them to the mixture in the pan.

Add 1 and a quarter pounds of calamari to the pan and stir to combine.

Add 12 jumbo shrimp to the pan by hand.

In a bowl, combine 1/3 cup cognac, 1 and a half teaspoons of salt, and 2 teaspoons of saffron that has been ground in a mortar and pestle.

Add a scoop of hot chicken broth to the cognac mixture, then pour it into the pan.

Add 1 and a half pounds of short-grained white rice to the pan and stir until the rice becomes a little opaque.

Pour in the saffron cognac salt and chicken stock mixture, ensuring enough liquid for the rice to absorb.

Sprinkle green peas over the mixture in the pan.

Add well-scrubbed clams and mussels to the pan, ensuring they are tightly closed.

Add pre-cooked string beans to the pan.

Do not stir the paella near the end of cooking to allow the rice to stick to the bottom and create a socarrat.

Garnish the paella with parsley and lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens