Level: | Intermediate |
Total: | 1 hr 15 min |
Prep: | 35 min |
Cook: | 40 min |
Yield: | 4 to 6 servings |
Ingredients
- 4 tablespoons olive oil
- 1/2 pound chicken breast, boneless, skinless
- 1/4 cup diced onions
- 2 tablespoons chopped garlic
- 1/4 cup diced red and green peppers
- 1/4 cup diced celery
- 1 cup parboiled rice
- 2 cups chicken stock
- 1/2 tablespoon saffron
- 6 blue crabs, cleaned and halved
- 1 pound shrimp, peeled and de-veined
- 12 clams
- 12 mussels
- 1/2 pound smoked sausage, sliced into 1/4-inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Heat the olive oil in a large pan on stovetop. Add the chicken breast to the oil and saute to a golden brown. Leave chicken in pan and add the onions, garlic, peppers and celery. Saute mixture for two minutes. Add the rice, chicken stock and saffron into the mixture and bring it to a boil. Finally, add the blue crabs, shrimp, clam, mussels, sausage, salt and pepper. Cover paella and lower heat. Let simmer for 20 to 25 minutes.
Nutrition Facts
Serving Size | 1 of 6 servings |
Calories | 440 |
Total Fat | 22 g |
Saturated Fat | 5 g |
Carbohydrates | 15 g |
Dietary Fiber | 1 g |
Sugar | 2 g |
Protein | 44 g |
Cholesterol | 212 mg |
Sodium | 854 mg |
Reviews
I made it using a seafood medley mix from Costco which worked great. I also included a lot of the juice from the mix which really upped the flavor.
I followed the advice of a previous poster and didn’t add the seafood until 10 minutes left. Additionally, I used chicken thighs as recommended by another poster so no problem with dry chicken.
I might add a touch less salt next time. It was a little salty but not overbearing.
All in all, an excellent meal for not much effort.
I purchase a 5-gram jar of Spanish Saffron from Costco on line for $22. Saffron needs to be soak in liquid minimum of 2 hrs.
I substitute a few ingredients, I used chicken tights w the bones instead of chicken breast, peas instead of celery, lobster instead of crabs, 2 cups of rice instead of one, 1/2 pd of shrimp instead of 1 pd. (I did not peeled and de-veined
I season the chicken w a little of oil, s&p, brown the chicken and set aside, I cooked the rice for 15 minutes, add the chicken and let it cook for 5 min. then added all the seafood and let it cooked for additional 10 min.
but CAREFUL Achiote can be very strong…..don’t use too much… just a table spoon of raw achiote will work for 1 pound of rice….
Ps: to get the color and flavor out o the seeds(if you don’t find it in paste) with the oil you’ll use for the rice…tossed up in a pan, drain and continue cooking as indicated on the recipe…..
My main complaint is that the chicken and shrimpwere dried out. Next time I will remove the chicken from pan and put back in along with the shrimp for the last 10 minutes.
On a positvie note, this dish feeds at least 5 people for the $30 of ingredients since I substituted monk fish for the crabs. Easy recipe and one pan cooking.
Yes the monkfish was dry too. I let everything simmer for 25 min. It looks like the monkfish will be going in the pan in the last 10 min also.
I am not the best cook or very kitchen inclined, but following the directions precisely made for a decent meal. The second and third time I made it, it just got better- tweaking the recipe to make it with the flavor I like.
This was the easiest recipe with seafood that I could find and recommend it for the beginner to the experienced chef. There is alot you can do with this dish, but something to remember…I have traveled alot, including Central and South America where these type dishes are very popular so going authentic, not with the “American” flavor was important to me.
Enjoy, this is a great meal especially if you have to feed a crowd! And experiment- I use lobster tails instead of crab.