Classic Paella

🔥 Prep

• Rinse 2 cups of rice under cold water until the water runs clear, then drain.
• Soak 1 tsp of saffron in 2 tbsp of warm chicken broth for 10 minutes.
• Peel and devein 200 g of prawns, leaving tails on for presentation if desired.
• Scrub 200 g of mussels under running water, discard any that remain open after tapping.
• Cut 200 g of chicken breast (or thigh) into 2‑cm bite‑size cubes.
• Peel and mince 3 cloves of garlic.
• Peel and finely chop 1 onion.
• Dice 2 medium tomatoes into small pieces.
• Measure out 3 tbsp of olive oil and have 4 cups of chicken broth ready.

🔥 Cook

• 1. Heat 3 tbsp of olive oil in a large, wide paella pan (or skillet) over medium heat until shimmering.
• 2. Add the minced 3 garlic cloves and chopped 1 onion; sauté for 2 minutes until fragrant and translucent.
• 3. Add the cubed 200 g chicken; cook for 5 minutes, stirring occasionally, until lightly browned.
• 4. Stir in the diced 2 tomatoes; cook for 3 minutes until they start to break down.
• 5. Add the rinsed 2 cups of rice, stirring to coat each grain with the oil and vegetables; toast for 1 minute.
• 6. Pour in the saffron‑infused broth (4 cups) and stir gently to distribute; bring to a gentle boil over medium‑high heat.
• 7. Once boiling, reduce to low heat and let simmer uncovered for 10 minutes, without stirring, allowing the rice to absorb liquid.
• 8. Arrange the 200 g prawns and 200 g mussels on top of the rice in a single layer; continue to simmer for 5‑7 minutes until the shellfish open and the rice is tender.
• 9. Remove the pan from heat, cover with a clean kitchen towel or foil, and let rest for 5 minutes to finish steaming.
• 10. Before serving, drizzle a little extra olive oil if desired and sprinkle with chopped fresh parsley (optional).

🔥 Serve

• Transfer the paella directly from the pan to a warm serving dish and garnish with lemon wedges.
• Offer a side of alioli (garlic mayo) for drizzling over the seafood.
• Pair with a simple green salad dressed with sherry vinaigrette and crusty baguette slices.
• Serve with a chilled glass of Spanish white wine (Albariño or Verdejo) or a light rosé.