Maria's Classic Paella
Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat.
Recipe Summary Maria's Classic Paella
I have loved paella since the first time I tried it while traveling through Spain at 17. Though I could never make it as great as my friend's mom in Madrid, this recipe comes so close! It's a favorite at our house for Sunday dinner and tastes all the better when made in a traditional paella pan (brought back in a suitcase, no less!). I hope you enjoy it as much as we do!
Ingredients | Paella Recipe List4 cups chicken stock20 saffron threads, crushed¾ cup olive oil4 chicken thighs1 cup chopped onion4 cloves garlic, minced4 links chorizo de bilbao (spicy Spanish semi-cured sausage)2 cups Spanish paella rice2 teaspoons Spanish sweet paprika½ cup grated peeled roma (plum) tomatoes8 clams in shell, scrubbed, or more to taste8 mussels, cleaned and debearded, or more to taste8 prawns, peeled and deveined (leave tails)3 red bell peppers, cut into strips10 ounces peassalt and ground black pepper to taste½ cup chopped fresh Italian parsley8 wedges lemon1 baguette, slicedDirectionsInfo | Paella Recipe Listprep: 25 mins cook: 55 mins additional: 5 mins total: 1 hr 25 mins Servings: 8 Yield: 8 servings
TAG : Maria's Classic PaellaWorld Cuisine Recipes, European, Spanish,
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