- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 725 kcal
Quick summary
“Adapted version of the Spanish classic with arborio rice slowly cooked in chicken broth with saffron, cleaned shrimp, squid rings, and golden chicken breast cubes. Enriched with red bell pepper, tomato, and garlic sautéed in olive oil, it achieves moist and succulent grains.”
What you need to know
- Searing the chicken cubes in olive oil before the rice creates the initial protein crust that enriches the aromatic base of the paellera.
- Saffron dissolved in the warm broth tints the grains deep yellow and infuses earthy notes throughout cooking.
- The late entry of shrimp and squid in the last ten minutes preserves the tender texture of the seafood without hardening.
Ingredients
Main
- 500 g of arborio rice
- 1.5 L of chicken broth
- 300 g of cleaned shrimp
- 250 g of cubed chicken breast
- 200 g of squid rings
- 1 red bell pepper, chopped
- 1 chopped onion
- 4 cloves garlic, minced
- 2 tomates picados
- 1 tablespoon of turmeric
- Salt and pepper to taste
- Olive oil to taste
Instructions
Principal
- In a large pot, heat the olive oil and sauté the onion until translucent.
- Add the garlic and bell pepper, sautéing for a few more minutes.
- Place the chicken and cook until lightly browned.
- Add the diced tomatoes and sauté until they break down.
- Incorporate the rice and stir well so that the grains are coated with the seasonings.
- Add the hot chicken broth and saffron, mixing well.
- After boiling, reduce the heat and cover the pot, cooking for about 15 minutes.
- Add the shrimp and squid, mixing gently. Cook for another 10 minutes.
- Check the texture of the rice and adjust the salt and pepper to taste.
- Remove from the heat and let it rest for 5 minutes before serving.
- Garnish with fresh herbs if desired.
Chef's tips
- Keep the chicken broth warm on low heat next to the pot so as not to stop the rice from boiling during preparation.
- Avoid stirring the rice after spreading the seafood to allow the formation of socarrat, the crispy toasted crust on the bottom.
- Leave the pan covered and resting for five minutes after turning off the flame so the vapors settle and the cooking finishes.
Variations
- Add smoked calabresa sausage in golden slices along with the chicken to accentuate the rustic Brazilian regional touch.
- Add fresh cooked peas and strips of roasted red bell pepper decorating the surface in the final five minutes.
- Incorporate lobster tail or flakes of desalted cod to transform the dish into a refined festive version.
Substitutions
- Arborio rice can be replaced by parboiled long-grain rice or Spanish bomba rice while maintaining great absorption.
- Squid rings can be swapped for cleaned shell-on mussels or clams steamed open with white wine.
- Turmeric powder (Brazilian saffron) can be combined with true saffron threads to intensify the aroma.
How to store
Store in the refrigerator in an airtight container for up to two days due to the presence of seafood. To reheat, place in a skillet with two tablespoons of water over low heat, covered; avoid the microwave.
Can it be frozen?
It is not recommended to freeze the finished paella, as the squid and shrimp become fibrous and rubbery upon thawing and the rice loses its binding. Consume the fresh recipe right after finishing the preparation.
What to serve with
Accompany with fresh slices of lemon to squeeze on the spot, a light green leaf salad with olive oil and a young white wine.
Frequently asked questions
Which pan is most recommended if you don't have a paellera?
Use a deep, wide skillet with a thick bottom or a shallow, wide pan, allowing the rice to be spread in a thin layer.
How to prevent the squid and shrimp from becoming rubbery?
Add the seafood only in the last ten minutes of rice cooking over low heat; seafood cooks very fast.
What is socarrat and how to achieve it?
Socarrat is the golden and crispy crust of the rice formed at the bottom of the pan; achieve by increasing the heat for a minute at the end without stirring.
Should paella rice be washed before going into the pan?
Do not rinse the rice; the natural starch on the surface of the grains is fundamental to give body and a thick texture to the paella broth.
