Description
A festive twist on the classic Spanish paella, shaped into a wreath for a stunning presentation. Perfect for gatherings.
Ingredients
Scale
- 2 cups short-grain rice (like Bomba or Arborio)
- 4 cups chicken or vegetable broth
- 1/2 lb chicken breast, diced
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb mussels, cleaned
- 1 red bell pepper, sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 pinch saffron threads
- 3 tbsp olive oil
- Salt to taste
- 1/2 cup frozen peas
- Lemon wedges for garnish
Instructions
- Heat olive oil in a large paella pan or skillet over medium heat.
- Sauté onions and garlic until softened.
- Add chicken and cook until browned.
- Stir in bell pepper, smoked paprika, and saffron.
- Add rice and stir to coat with oil and spices.
- Pour in broth and bring to a simmer.
- Arrange shrimp, mussels, and peas on top.
- Cook without stirring until rice is tender and liquid is absorbed (20-25 minutes).
- Remove from heat, cover, and let rest for 5 minutes.
- Shape the paella into a wreath on a serving platter and garnish with lemon wedges.
Notes
- Use a ring mold to shape the wreath neatly.
- Let the paella rest before shaping for better texture.
- Adjust broth quantity based on rice type.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg
Keywords: paella wreath, Spanish rice, seafood paella, festive dish