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The Ultimate Paella Recipe
The ultimate paella recipe that combines vibrant flavors and fresh ingredients. Perfect for any occasion, this dish will impress your family!
👥 8 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- frying pan
- whisk
📝 Preparation Steps
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Preheat Oven to 375°
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If you are going to follow the same order than the Chef used on his video please follow the instructions below. If not you can just prepare the pork tenderloin separately.
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Brine the Pork Tenderloin
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In a small glass lasagna pan, dissolve all the ingredients and place the cleaned pork tenderloin, cover and refrigerate for about ⏱️ 3 hours. Remove from the brine and pat dry with paper towels.
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To start the Paella. Heat a frying pan with 2 tablespoons olive oil; when hot, add the chicken and cook until golden brown on all sides. Remove from the pan and reserve.
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In a “Paella Pan” add another 2 tablespoons olive oil and when hot add the onion, cook until translucent, add the rice and cook for a few minutes. Add the chorizo sausage, saffron and Orange juice cook for ⏱️ 2 minutes to make saffron infusion. Add garlic, peppers, ¾ cup of the tomatoes, and Serrano ham and stock. Making sure that the rice is well distributed evenly in the bottom of the entire pan.
½ cup Onion (diced)1Onion (chopped)1 cupSaffron1 teaspoonRoasted Garlic Extra Virgin Olive OilGarlic (minced)2 tablespoonsfresh Garlic (chopped)2 tablespoons
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Arrange the chicken pieces all around the pan and bring to a boil and immediately, place pan in the oven and cook for 10/⏱️ 15 minutes.
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While the chicken is cooking in the oven in the Paella Pan, pan sear the pork and place in the oven for about ⏱️ 10 minutes or however long it takes to get to 140F. Take out of Oven and let it rest for at least ⏱️ 15 minutes before cutting.
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Pork Rub
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Mix all the ingredients with a whisk and rub all over the tenderloin, making sure to press until the rub adheres.
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Remove Paella from the oven; add the medium shrimp, snapper, grouper, scallops, “Fleur de Sel” salt. Making sure to submerge all the ingredients into the pan. Return to the oven and cook for another 10 to ⏱️ 15 minutes or until the fish is cooked.
medium Shrimp (about 21/25 per pound)12large Shrimp (about 15 per pound)12Grouper (Sea Bass, or Dolphin cut into 1 ½ ounces piece)1 poundFleur De Sel Salt and Black Peppercup Salt1/2Salt1 teaspoonSalt and Pepper to taste
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While the Paella is cooking, cook the large shrimp in a frying pan just long enough to cook their outside, but not cooking them all the way!
medium Shrimp (about 21/25 per pound)12large Shrimp (about 15 per pound)12
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Cook the Mussels
Mussels2 poundsfresh Mussels2 pounds
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In a Saute Casserole with lid, large enough to hold the mussels, heat the olive oil, when hot add the onion, and cook until translucent, add the thyme and garlic. Cook for ⏱️ 30 seconds or until the garlic is fragrant. Add the wine; when boiling add the mussels, cover and cook for 5 to ⏱️ 10 minutes or until all the mussels have opened. Remove as they open, DO NOT OVERCOOK. Save the liquid to make a bisque for the next day, just add some chicken stock, cream saffron cook for ⏱️ 10 minutes and adjust the consistency to your liking with corn starch.
Mussels2 poundsfresh Mussels2 pounds½ cup Onion (diced)1Onion (chopped)1 cupfresh Thyme (chopped)1 tablespoonRoasted Garlic Extra Virgin Olive OilGarlic (minced)2 tablespoonsfresh Garlic (chopped)2 tablespoonsChicken Stock2 cupsSaffron1 teaspoon
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Cut the pork tenderloin about ½ to ¾ thick slices.
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Remove the Paella again for the oven, add arrange the pork and submerge, add the chopped tomatoes & peas.
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Go back in the oven for a couple minutes.
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Cut your Lemon crown.
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Arrange the mussels all the way around the Paella pan and sprinkle with chopped parsley! And VOILA!!! Bon Appetit!
Mussels2 poundsfresh Mussels2 poundsItalian Parsley for decorationParsley (chopped)2 tablespoons
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