Traditional Spanish Paella Recipe

Preparation of Ingredients

Begin by preparing your ingredients: Clean the mussels and langoustine, cut the chicken (and rabbit or duck, if using) into pieces, and trim the vegetables (beans or asparagus). Mince onions and garlic, dice tomatoes, and measure out the paprika, rosemary, and other herbs you'll be using.

Cooking the Base

In your paella pan, heat some olive oil over medium heat. Add the chicken (and rabbit or duck, if using) to brown on all sides. Next, add the onions and garlic to sauté until translucent. Incorporate the tomatoes, paprika, and herbs into the mix, stirring until fragrant.

Adding Rice and Liquids

Stir in the rice, making sure it's well coated with the mixture, then slowly add your preferred stock (chicken, vegetable, or seafood) mixed with a little white wine and saffron. Bring the mixture to a simmer.

Incorporating Seafood and Vegetables

When the rice is halfway cooked, add the seafood (mussels and langoustine) and vegetables (beans or asparagus). Cover the pan and let it cook on a low heat until the rice is tender and the seafood is cooked through.

Resting and Serving

Once done, remove the pan from the heat and let it rest for a few minutes. This allows the flavors to meld together beautifully. Serve warm, inviting your guests to indulge in the heart of Spanish cuisine.