Paella is a traditional Spanish dish that originated in Valencia. It is a rice dish that is typically made with saffron, chicken, rabbit, and a variety of seafood such as shrimp, clams, and mussels. The dish is usually cooked in a large, shallow pan called a paellera over an open flame, which gives it a distinct smoky flavor.
The dish is seasoned with a variety of herbs and spices, including paprika, garlic, and rosemary, and often includes vegetables such as onions, bell peppers, and tomatoes. The rice is cooked in a flavorful broth made with chicken or seafood stock, and the ingredients are layered on top of the rice as it cooks.
Paella with Black Rice
¼ cup of olive oil
1 bell pepper, diced
7 cloves of garlic
8oz of tomato sauce
1 tsp paprika
1 pinch of saffron
salt and pepper to taste
4 boneless chicken thighs cut into pieces
2 cups Black Rice, cooked in broth
6 cups of Chicken Broth
¼ cup chopped parsley
½ pound of shrimp
½ pound muscles
8 oz calamari rings
Lemons for garnish
¼ cup white wine
Prepare Black Rice per package instructions substituting water for 5 cups of broth.
In a large pan, add olive oil, bell peppers, onions, and garlic and cook until onions are translucent. Add tomato sauce, bay leaf, paprika, saffron, pepper, and salt. Stir and cook for a few minutes.
Add white wine and cook for 10 minutes. Add in 2 tablespoons of parsley and a cup of broth. Bring mixture to a boil and reduce to medium low. Add in cooked Black Rice and place shrimp, mussels, and calamari on top of the mixture. Wait for most of the liquid to be absorbed.
Remove from pan and cover lid to rest for 10 minutes. Serve and garnish with fresh parsley and lemon wedges.