Heat up your shallow pan and add your olive oil. Throw in the onion slices and fry those soft. Then continue to add the tomato and fry as well
Next up are the spices, add the Paprika and thyme and just stir fry for a few seconds with the rest of the pan content. At this point, you can add your broth. and saffron threads.
Then pour in the short grain rice. Try to avoid stirring until you have added all the ingredients. Season with salt.
Now you can add the squid, shrimp, and chicken and mix the whole content well. After that do not mix anymore, this part is important! The more you mix the more blurry mushy the Spanish paella will get.
Cook until all the liquids have been absorbed and the rice is cooked. Ideally, you should have a slight crust at the bottom of your pan. That crust has a special place in a paella lovers heart.
Garnish with lemon slices and serve hot
Use short grain rice such as Bomba rice or Valencia rice (paella rice) if you can. In case you can also use other short grain rice types such as arborio or even the Japanese sushi rice but then make sure to wash the rice at least 8 times until the water is completely clear. See in the post for more details.
The Recipe is flexible: You can pick what proteins and seasoning you want to add. You can also opt for clams mussels, beans, peas, and rabbit etc.
For the broth or stock use veg broth or seafood stock. Lobster stock is a great option to add flavors!
Once you have added the rice, only stir the content once if possible because the more you stir the mushier the rice will get we want to avoid the starch from moving around in the dish.
Try to use a paella pan if you have for the best result.
The crust at the bottom of a paella makes a great paella!