| Level: | Easy |
| Total: | 2 hr 45 min |
| Prep: | 15 min |
| Cook: | 2 hr 30 min |
| Yield: | 6 servings |
Ingredients
- 4 tablespoons canola oil, divided
- 6 skinless chicken thighs
- 2 ham hocks
- 2 cups onion, diced, divided
- 1 cup celery, roughly chopped
- 1 cup carrots, roughly chopped
- 3 tablespoons garlic, minced
- 1 cup white wine
- Seafood stock, about 2 cups
- 1 tablespoon saffron dissolved in 1 cup warm water for 3 minutes
- 1 pound Mexican style chorizo
- 1 cup red bell peppers, diced
- 3 cups Arborio rice
- 2 tablespoons salt
- 2 tablespoons freshly ground black pepper
- 6 scallops
- 6 mussels
- 6 clams, choice
- 1/2 cup scallions, diced, for garnish
- 1/4 cup Roma tomatoes, for garnish
Instructions
- In a large stock pot over high heat add 2 tablespoons oil. Add the chicken thighs and ham hocks and brown thighs on both sides. Remove chicken to a plate, leaving the ham hocks in the pot. Add to pot 1 cup of onions, celery, carrots and garlic and cook for 5 to 7 minutes. Deglaze with white wine and reduce by half. Next add the seafood stock, saffron and 2 quarts of water and let simmer for 2 hours or until reduced by half. When stock is finished simmering, strain and hold stock on low heat.
- In a large saute pan or paella pan add the remaining 2 tablespoons oil, chorizo, red bell pepper and the remaining 1 cup onion, cook until the onions are translucent, but do not brown. Add rice, salt and pepper to pan and saute until all grains of rice are coated with oil of the pan. Form rice around the pan so it is level, next add 1 cup of broth at a time to the rice; do not stir the rice. When rice is al dente, or 3/4 of the way of being fully cooked, add chicken thighs, shrimp, scallops, mussels, and clams. Bury the seafood items in the rice so they will cook.
- Add final cup of broth and cover entire pan tightly with another pan or lid. Let sit off heat for 10 to 15 minutes or until seafood is cooked.
- Garnish with scallions and Roma tomatoes
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1446 |
| Total Fat | 64 g |
| Saturated Fat | 19 g |
| Carbohydrates | 100 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 106 g |
| Cholesterol | 357 mg |
| Sodium | 2730 mg |
Reviews
This is the best paella I have ever served. The flavors were very complex and the ham hock added a delicious smokiness to the dish. It was a crowd favorite.
I have never tasted seafood paella let alone make it. It was time consuming but very easy to make. It had amazing flavor!
I lived in Sevilla, Spain for a year in the 90s with a Spanish family. This hits the nail on the head. It is perfect and authentic as can be. I have made Guys recipe probably 50 times and it always crushes my guests. We’ve started having it for Easter and other high holidays. I add peas. The chorizo should be finely ground Mexican style that comes in a plastic sleeve. I also add whole tomatoes to the stock, which eventually get strained out. I also add orange or yellow food coloring, which is a dirty little trick I learned from my Spanish Senora. God rest her soul!
Very good. A great dish for entertaining.
It was great! In a dish like this you can add or subtract whatever fits your family’s taste buds! I added shrimp and I too cubed my chicken. Dishes like this can be changed. I would recommend this dish to anyone! Yes it took some time in the kitchen but it was worth it.
Carol
Carol
I have made this recipe on special occasions more than 5 times, and it is fabulous every time. This was the dish I made my boyfriend for his birthday shortly after we started dating. I then made it for his sister and her family for New Years to rave reviews. He said he knew I could cook, but when I made this dish, he realized I took it to a whole other level. He is now my fiance. I am having his parents over for dinner, and his niece requested that I make this dish again. For those who said the chicken was raw, stoves vary, so you need to gauge how done your chicken and seafood is and modify as needed. I also leave the chorizo out and double the amount of seafood. It will come out wonderfully! The beautiful thing about paella is that the saffron risotto is the base, but you can add whatever meats or seafoods you like. It is such a staple in Spain and is made so many different ways!
I followed the directions to the letter and it turned out half raw, half burnt. The chorizo was over-powering and the shrimp were not included in the ingredients list. Terrible recipe!
I love this recipe
Delicious I thought! I halved the entire recipe because I was only cooking for two. One complaint I do have is that the shrimp were not in the ingredient list but in the directions so went I went shopping totally forgot to grab the shrimp. I thought it turned out great though. Not too little or too much liquid and I salt and peppered to my taste. All around great paella I thought!
Took much longer to cook than the estimated time and required more liquid. It also tasted horrible. This is the third recipe (out of three) that I have tried of his, and there were problems with all of them. Never again, no matter how tasty it looks!