Paella Roja

Introduction to Paella Roja

Paella Roja is a vibrant and flavorful variation of the traditional paella dish, characterized by its rich red hue, which is achieved through the use of tomatoes and red peppers. Originating from the region of Valencia, Spain, paella has become one of the country's most iconic and cherished dishes, savored by locals and tourists alike. The word "paella" is believed to be derived from the Latin word "patella," meaning pan, which reflects the shallow, round pan used to prepare this dish. While paella has numerous versions across Spain, Paella Roja stands out with its emphasis on savory and aromatic ingredients such as saffron, smoked paprika, and a diverse array of seafood, meats, and vegetables.

Ingredients

• Olive Oil
• Chicken Thighs
• Spanish Chorizo
• Garlic
• Onion
• Red Bell Peppers
• Canned Tomatoes
• Smoked Paprika
• Saffron
• Paella Rice
• Chicken Broth
• Shrimp
• Mussels
• Frozen Peas
• Salt
• Black Pepper
• Lemon
• Parsley

Preparation

Step 1: Prepare the Ingredients

Begin by slicing the onion and mincing the garlic. Chop the red bell peppers into thin strips. Cut the chicken thighs into bite-sized pieces. Slice the Spanish chorizo into rounds. Soak the saffron threads in a small bowl with a spoonful of warm water to release their flavor.

Step 2: Cook the Meat

Heat olive oil in a large paella pan over medium heat. Add the chicken thighs, seasoning them with salt and black pepper. Cook until they are golden brown. Add the chorizo and cook for another 3-4 minutes until it's slightly crispy.

Step 3: Create the Sofrito Base

Add the onion and garlic to the pan, sautéing until soft and translucent. Stir in the red bell peppers and cook until they start to soften. Add the canned tomatoes, smoked paprika, and the soaked saffron with its water, cooking until the mixture forms a thick, aromatic paste known as sofrito.

Cooking Process

Step 4: Add the Rice

Pour the paella rice into the pan, stirring to coat the grains in the sofrito mixture. Allow the rice to toast slightly, which adds a nutty flavor to the dish.

Step 5: Cook the Paella

Pour in the chicken broth and adjust the seasoning with more salt and black pepper if necessary. Bring it to a gentle simmer, evenly distributing the ingredients across the pan. Arrange the shrimp and mussels decoratively on top of the rice mixture. Reduce the heat to low and allow the paella to cook undisturbed until the rice is tender and the stock absorbed, which will take about 20 minutes. You can start your cooking timer to keep track. Add the frozen peas in the last few minutes of cooking to heat through.

Step 6: Rest and Serve

Once the rice is cooked and the seafood is done, remove the pan from heat. Cover it with a clean kitchen towel and let it rest for 5-10 minutes. This resting period allows the flavors to meld together and the rice to achieve its ideal texture.

Enjoying Your Paella Roja

Garnish the dish with fresh parsley and lemon wedges. Serve the paella directly from the pan, encouraging guests to find their favorite morsels of crispy rice, known as socarrat, from the bottom of the pan. Paella is best enjoyed in a communal setting, reflecting its historical roots as a dish meant for sharing amongst family and friends. Pairing the meal with a crisp white wine or a refreshing glass of sangria can enhance the culinary experience, making your Paella Roja a memorable and festive occasion.