Paella

1. Add ¼ cup olive oil to a pan over medium heat. Add a diced onion, chopped bell pepper, and 4 garlic cloves. Cook until the onion turns translucent. Add 3 diced tomatoes, a few bay leaves, 1 teaspoon paprika, a pinch of saffron, and salt and pepper, each. Stir for 5 minutes. Splash in ¼ cup white wine or dry sherry. Cook for 10 minutes. 
2. Add 4 pieces of chicken thighs, 2 tablespoons chopped parsley, and 2 cups of Spanish rice and cook for a minute. Pour the broth into the pan and shake it gently to get the rice into an even layer. Do not stir the mixture anymore.
3. Now, bring the concoction to a boil. Then, reduce the heat to medium-low and give the pan a light jiggle back and forth. 
4. Cook for 15-18 minutes. Add ½ lb peeled prawns or shrimps, ½ lb cleaned mussels, and 8oz calamari rings. Sprinkle ½ cup peas on top and cook for 5 minutes. When most of the liquid is absorbed, the rice becomes tender. Remove the pan from heat, and cover it with a lid for 10 minutes.
5. Garnish with parsley and lemon wedges before serving.

Chef Tip: If you don’t have Spanish rice, substitute it with risotto or medium-grain rice.

Paella is a quick and easy recipe for a fun brunch with your friends on a Sunday! Try it out with some delicious side dishes, and let us know how you impressed your guests with the authentic taste of Spain.