How to make Paella video

Bomba rice

🥗Healthier: quinoa

💰Cheaper: Arborio rice

Quinoa is healthier, while Arborio is more accessible for similar texture.

shrimp

🥗Healthier: chicken

💰Cheaper: pollock

Chicken is leaner, and pollock is often less expensive.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto

Turmeric adds color and flavor, while annatto is a budget-friendly alternative.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter, and water with bouillon is cost-effective.

Heat olive oil in a carbon steel paella pan.

Sear chicken and chorizo until golden brown.

Slice red onion and garlic; add to the pan after searing the meat.

Add canned tomatoes and saffron to the pan.

Stir in bomba rice and toast lightly.

Add a splash of white wine and let it cook down.

Pour in stock, using about three times the volume of rice in liquid.

Adjust heat to maintain a simmer and let rice cook, monitoring for caramelization.

Prepare garnishes: dice Fresno chili and slice lemon.

Taste the rice for seasoning, adding salt as needed.

Add mussels to the paella and cook for another 3-4 minutes until opened.

Finish with chopped chilies, parsley, a drizzle of olive oil, and lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens