Traditional paella cooked without stirring, where short-grain rice absorbs a flavorful umami-rich broth infused with chicken, shrimp, squid, mussels, and fish, developing a delicious crispy layer at the bottom.
Adapted from a video by Morgane Recipes
How to make Paella With Chicken And Seafood With Maximum Flavor
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1
Cut chicken thighs into large pieces, remove the skin, and season with one teaspoon of salt. Set aside.
2
Prepare the broth: crack the chicken carcasses and bones to release nutrients. Add them to a saucepan with one minced onion, 4 crushed garlic cloves, 1 bay leaf, a small sprig of thyme, and some parsley.
3
Crush the bones further in a mortar to enhance umami. Add 1 tablespoon of salt and 2.5 liters of water. Bring to a boil, then reduce heat, cover, and simmer for about 1 hour.
4
While the broth simmers, cut the fish fillets into large pieces.
5
Open the mussels, remove the digestive organs, peel off the thin skin, and cut into chunks. Reserve about a dozen whole shrimp for decoration.
6
Slice the 4 onions, crush the 6 garlic cloves, and cut the bell peppers into chunks.
7
Cook the mussels covered over medium heat for 5 minutes, stirring occasionally. Reserve some whole mussels for decoration and completely shell the rest. Keep the mussel liquid as it is rich in umami.
8
After the broth has simmered for 1 hour, strain it and add the mussel liquid. The paella will need a total of 2.1 liters of liquid.
9
Pour 40 milliliters of olive oil into a large paella pan (approximately 50 centimeters diameter) and heat until it starts to smoke. Add the reserved shrimp and sear for 1 minute to develop color. Flip and sear for another minute, then remove and set aside.
10
Add the chicken pieces and sear for 1 minute 30 seconds on each side. Briefly stir, then push them to the cooler edge of the pan. Add the sliced onions and crushed garlic, stirring occasionally for 2 minutes.
11
Add the bell pepper chunks and stir occasionally for 3 minutes. Then add the 400 grams of tomatoes and let them reduce for 2 minutes.
12
Mix the chicken with the other ingredients. Add the 1 kilogram of short-grain rice and stir just enough to coat each grain with olive oil. The starch in the rice contributes to the creamy texture and the crispy bottom layer.
13
Add 1 tablespoon of paprika and yellow food coloring (or saffron), and stir quickly. Add the fish, squid, shelled mussels, and reserved shrimp. Mix briefly and spread the ingredients evenly across the pan.
14
Pour in the 2.1 liters of broth and make small movements to distribute ingredients evenly. Add a small sprig of fresh rosemary for flavor complexity. From this point forward, do not stir the rice.
15
Let the rice cook for 20 minutes for an al dente texture, or 22 minutes for slightly softer rice. Every 2 minutes, gently rotate the pan for even cooking. Remove the rosemary after 5 minutes.
16
Five minutes before cooking ends, add the mussels and shrimp reserved for decoration.
17
After 20 to 22 minutes, turn off the heat, cover the dish, and let it rest for 15 minutes before serving. During this resting period, the rice and ingredients continue to absorb the remaining liquid.
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