Paella is one of the most emblematic dishes of Spanish cuisine, originating from the Valencian Community. Its name comes from the Latin term "patella," which refers to the flat, wide pan where this delicious mixed rice is cooked. Over the years, paella has transcended borders and has become a symbol of culinary culture not only in Spain but also in various Latin American countries. In Mexico and other Latin American countries, the recipe maintains its essence, although it may receive different names or regional adaptations depending on available ingredients and local traditions. For example, in some places, it is common to find versions with more seafood or with regional ingredients, always maintaining the festive and family spirit that accompanies this dish.
Originally, Valencian paella includes ingredients such as chicken, rabbit, green beans, and garrofón (a type of lima bean), but over time, numerous variants have emerged, such as seafood paella or mixed paella, which combines meat and seafood, as presented in this recipe. The technique for cooking it is as important as the ingredients, as the art of achieving the "socarrat," that slightly toasted layer of rice at the bottom of the paella pan, is considered a sign of culinary mastery.
How to Prepare Paella
In a bowl, combine olive oil, oregano, dried basil, garlic, salt, and pepper.
Place the chicken and shrimp in another bowl.
Pour the marinade over them.
Cover and refrigerate overnight.
Heat about 1 tablespoon of marinade in a pan over medium heat.
Remove the chicken and drain.
Add to the pan and cook until lightly browned.
Remove from the pan.
Set aside.
Add the sausage to the pan.
Cook over medium heat until well browned.
Add the onions and green pepper to the pan.
Increase the heat to medium-high.
Cook until the vegetables are tender.
Stir in the rice.
Lightly brown it.
Add the broth, tomatoes, saffron, cilantro, chicken, and sausage.
Bring to a boil, cover, reduce heat, and simmer for 25 minutes, stirring occasionally, until the rice is tender.
Add the peas and scallops.
Gently mix.
Transfer the paella to a large 6-quart ovenproof dish or paella pan.
Drain the shrimp.
Nestle them into the rice mixture along with the clams.
Bake, covered, in a preheated 350-degree oven for 15 to 20 minutes, or until the shrimp are pink and the clams have opened.
Garnish with bell pepper strips, if desired.
