Andalusian Paella
4 servings
50 minutes
Andalusian paella is a vibrant reflection of sunny Spain, infused with the aromas of the Mediterranean. Its history begins in the fields of Valencia, where farmers prepared hearty dishes from available ingredients. This version of paella combines tender chicken and rabbit meat, the aroma of saffron, and the freshness of seafood – mussels and shrimp. Vegetables, spices, and olive oil enrich the flavor while rice absorbs all the richness of the broth, turning each spoonful into a delight. This dish is not just nutritious; it has the power to bring family and friends together at one table, filling the evening with an atmosphere of southern warmth and joy. Andalusian paella is a celebration of taste that reminds us of the spirit of Spanish traditions and passion for culinary art.
1
In a large paella pot, heat olive oil. Add small pieces of chicken and rabbit on the bone and brown them.
- Olive oil: 30 ml
- Chicken: 300 g
- Rabbit: 300 g
2
Then add onion, garlic, red and green peppers, peeled and seeded tomatoes, and sauté again.
- Onion: 1 head
- Garlic: 2 cloves
- Red sweet pepper: 2 pieces
- Green bell pepper: 2 pieces
- Tomatoes: 2 pieces
3
Add rice, pour in olive oil, and mix well. Add turmeric for color.
- Rice for paella: 150 g
- Olive oil: 30 ml
- Turmeric: pinch
4
Add broth, bay leaves, thyme, and saffron and cook for 30 minutes. If the mixture becomes very dry, add a bit more broth or water.
- Chicken broth: 1.5 l
- Bay leaf: to taste
- Fresh thyme: to taste
- Saffron: 1 teaspoon
5
At the end, add the washed mussels and shrimp, mix well, and serve.
- Mussels: 100 g
- Shrimps: 100 g