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Best Paella Recipe with Bomda Rice
Best Paella Recipe
Paella Party

Paella Party Set

$ 165.15
$ 165.15
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Description:

The ULTIMATE Paella Party ingredient set:

  • Olive Oil
  • White Cooking Wine (Fino Wine Grape)
  • Bomba Rice
  • Salt
  • Saffron
  • Paprika
  • Paella Pan (Up To 6 Servings)

Put It Together

Herb Blend:

    • 1 cup chopped fresh parsley
    • 1/4 cup cooking wine
    • 1 tablespoon olive oil
    • 2 large garlic cloves, minced

Paella:

    • 1 cup water
    • 1 teaspoon saffron threads (included in your Paella set)
    • 16 ounce fat-free, low sodium chicken broth
    • 6 unpeeled jumbo shrimp (about 1/2 pound)
    • 1 tablespoon olive oil (included in your Paella set)
    • 4 skinned, boned chicken thighs, cut in half
    • 1 1/2 cups finely chopped onion
    • 3/4 cup finely chopped red bell pepper
    • 3/4 cup canned diced tomatoes, undrained
    • 1 teaspoon sweet paprika (included in your Paella set)
    • 2 large garlic cloves, minced
    • 1 cups uncooked Bomba rice (included in your Paella set)
    • 1/2 cup green peas
    • 6 mussels, scrubbed and de-bearded
    • 1/4 cup cooking wine (included in your Paella set)
    • Pinch Sea salt (included in your Paella set)
    • Lemon wedges (optional)

Put It Together

Step 1

To prepare the herb blend, combine the first 4 ingredients, and set aside.

Step 2

To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and de-vein shrimp, leaving tails intact; set aside.

Step 3

Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; sauté 2 minutes on each side. Remove from pan. Add shrimp, and sauté 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; sauté 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired.

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