Classic Spanish Paella Recipe: Tips, Ingredients, and Techniques - 2024

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Cho Yue

4 bone-in, skin-on chicken thighs

Kosher salt, to taste

Dry white wine (optional)

8 clams, soaked and scrubbed

8 mussels, scrubbed

4 cup low-sodium chicken stock

3 to 4 tablespoons olive oil, or enough to coat the bottom of the pan

8 head-on prawns or jumbo shrimp (or 12 large shrimp)

1 lb green beans (or peas)

1 small mild green pepper, such as Basque Fryer (or ½ green bell pepper)

1 small mild red pepper, such as Ñora (or ½ red bell pepper)

2 to 4 garlic cloves, minced

2 ripe tomatoes, grated, skin and seeds removed (or 1 cup canned diced tomatoes)

2 cups short-grain rice, such as Bomba or Arborio

2 teaspoons piménton dulce (sweet smoked paprika)

1 pinch (about ¼ teaspoon) saffron threads, dissolved in 2 tablespoons water or dry white wine

2 tablespoons flat-leaf parsley

lemon wedges, to serve (optional)

Directions at masterclass.com

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