| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- Kosher salt
- Extra-virgin olive oil
- 8 ounces Spanish chorizo, sliced thinly on the bias
- 2 1/2 cups thinly sliced Spanish onion (about 1 large onion)
- 2 tablespoons minced garlic (about 4 cloves)
- 2 cups unsalted chicken stock
- 1/3 cup bottled clam juice
- One 14-ounce can chopped fire-roasted tomatoes
- 1 1/2 cups frozen peas
- 1 1/2 teaspoons sweet Spanish paprika
- 1/2 teaspoon saffron threads
- Canola oil spray
- 2 1/2 cups bomba rice or other short-grain white rice such as Arborio
- 12 ounces jumbo shrimp (21/25 count), peeled and deveined, tails intact
- 1 pound littleneck clams
- 8 ounces Prince Edward Island mussels
- 1/4 cup pimiento-stuffed manzanilla olives, finely chopped
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400 degrees F.
- Season the chicken with 1 teaspoon salt. Heat 1 tablespoon olive oil in a 10-inch skillet over medium-high heat. Sear the chicken on all sides until almost cooked through and beginning to brown, 5 minutes. Stir in the chorizo; cook until it releases its oil and begins to brown, another 5 minutes. Stir in the onions and garlic; cook just until the garlic is toasted and the onions are slightly softened, 2 minutes more. Stir in the chicken stock, clam juice and fire-roasted tomatoes. Add the peas, paprika, saffron and 1 tablespoon salt. Increase the heat to medium and slowly bring the liquid to a boil.
- Meanwhile, lightly spray a baking sheet with canola oil. Spread the rice evenly onto the tray and lightly spray with more canola oil. Toast the rice in the oven until light golden brown in spots, 10 minutes.
- At this point, the chicken mixture should be boiling. Ladle it evenly over the rice and return the baking sheet to the oven. Cover the paella by inverting another baking sheet and placing it on top. Bake until the liquid is completely absorbed and the rice is cooked through, about 20 minutes. Carefully remove the top baking sheet, and then remove the paella from the oven. Preheat the broiler.
- Sprinkle the shrimp with 1/2 teaspoon salt. Combine the shrimp with the clams and mussels in a large bowl.
- Arrange the shrimp, clams and mussels on the paella with the shell openings facing up. Lightly drizzle with 1 tablespoon olive oil. Broil–keeping a close eye–until the shrimp are cooked through, the clams and mussels have opened, and the rice is crispy, 2 to 3 minutes for a top broiler or 5 to 6 minutes for a bottom broiler. Sprinkle immediately with the olives and parsley.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 974 |
| Total Fat | 40 g |
| Saturated Fat | 9 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 69 g |
| Cholesterol | 264 mg |
| Sodium | 1506 mg |
Reviews
Sounds like a lot of salt. Anyone know what brand Valerie used? If not what kind did you reviewers use?? Thanks.
I’d the rice vs liquid ratio accurate? I’ve seen many paella and it’s about a 1:3 ratio of 1 cup dry bomba rice to 3 cups stock, as bomba rice can absorb alot of stock. But are 14 oz of canned tomato + 2 1/3 cup stock enough for 2 1/2 cups bomba rice?,
What size sheet pan?
We made this for a Saturday night at home and it was delicious. I couldn’t get littleneck clams, so we used some defrosted scallops instead. the only thing I would change is to cover the oven rice and chicken mixture with foil, instead of trying to balance a sheet pan on top. It was impossible and cumbersome. i broiled the mixture a little longer too and should have added a little stock as dish was drier than should have been–but that’s on me. Good dish–lots of food–we will make again.
Where is the socarrat in this? The most important part of paella?
Super yummy and super easy. Great, fast alternative to a traditional paella.
Valerie did it again! This was both delicious and easy to prepare!
Not Super easy. Not even easy. I love Valerie, she’s so enjoyable to watch cook. I have made paella in the past and I am a fan of sheet pan dinners, so I gave it a try. It’s a whole lot of extra steps w/o any need for it. When I put the pan in the oven with hot broth poured on top of rice, it was a balancing act, an accident waiting to happen. I checked out 3 other paella sheet pan dinners and they are basically all the same with minor differences. it’s just needlessly working hard, not smart. I suggest using a wide pan about 16″ round, no need for a paella pan, do it on stovetop, even a wide electric pan would work. A lot safer, no spills, no in and out of the oven. A stovetop paella is easier to manage. I love Sunny Anderson’s low-country “seafood sheet pan “boil.”” That makes sense bc it eliminates a huge hot pot of water on stove, that can be dangerous, it’s easy and smart and so delish, even on an outdoor grill. Worth the sheet pan method. This paella recipe just made no sense making it this way.
Easy to make and very tasty!!!
Loved this
It’s a keeper
It’s a keeper
Easy and delicious – I’m going to use a little more fire roasted tomatoes next time. Thanks Valerie – another great recipe.