| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- Minced fresh parsley
- 6 tablespoons olive oil
- 1 cup minced onions
- 1 each small-sized sweet red and green bell peppers, seeded, and cut into strips
- 1 cup drained, chopped canned tomatoes
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh thyme
- 1 (2 1/2 pound) chicken, cut into serving pieces, patted dry
- Salt and freshly ground black pepper
- 3 chorizos, sliced into 1/4-inch thick half circles
- 1/2 cup dry white wine
- 3 cups long-grain rice
- 1/4 teaspoon ground saffron or saffron threads
- 5 to 6 cups simmering chicken stock
- 12 extra-large shrimps in their shells, shelled and deveined, leaving tails intact
- 12 hard-shelled clams, such as littlenecks, scrubbed
- 12 mussels, scrubbed
- 1 cup peas
- Lemon wedges, for garnish
Instructions
- Make the sofrito: In a heavy 12-inch skillet heat 3 tablespoons olive oil until hot, add the onions, and pepper strips and cook, stirring, for 5 minutes. Add tomatoes, garlic, and thyme and cook, stirring for 5 minutes more, until most of the liquid in the pan evaporates and the mixture is thick.
- Season the chicken with salt and pepper. In the skillet heat 3 tablespoons of the olive oil over moderately high heat until hot. Add the chicken and cook it, turning. Add sausages and cook until lightly browned. Transfer to a plate and deglaze pan with 1/2 cup dry white wine.
- About a 30 minutes before you plan to serve the paella, preheat the oven to 400 degrees F. In a 14-inch paella pan or shallow casserole at least 14-inches in diameter, combine the sofrito, rice, and the saffron. Pour in 5 cups simmering stock and, stirring constantly, bring to a boil over high heat. Remove the pan from the heat immediately and season with salt. Arrange the chicken, sausage, shrimp, clams, and mussels on top of the rice. Set the pan on the floor of the oven or the lowest shelf and bake uncovered for 20 minutes. Scatter the peas at random over the whole and bake for 5 to 10 minutes more or until all the liquid has been absorbed by the rice and the grains are tender but not too soft. If necessary, add the remaining cup stock, if the rice needs to be more soft. Do not stir the paella once it goes in oven.
- Let paella stand at room temperature covered with a cloth for 5 minutes before serving. Garnish with the lemons and parsley.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1081 |
| Total Fat | 49 g |
| Saturated Fat | 13 g |
| Carbohydrates | 96 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 56 g |
| Cholesterol | 169 mg |
| Sodium | 1779 mg |
Reviews
I’ve made paella different ways but really like techniques used with this one, plus, it’s really good! I added a good amount of paella seasoning in addition to the saffron and it tasted really good with that addition. Definitely a keeper recipe. Recommend if using a standard 14” paella pan put something under it in the oven. I used a large pizza pan
Really great
This gets better every time I make it! I removed the clams (no room in my pan!) but used heads-on shrimp. Also only used 5 c. broth and added smoked paprika to the chicken. Sooo good!!!
This was a fabulous dish! I substituted prepared yellow (saffron rice due to convenience and andouille sausages instead of chorizos. It did take some time in the kitchen to prepare this dish, so if you’re in the mood for a quick, easy dinner fix, this in not the one to go for. I followed the recommendations of some of the other reviews to delay the seafood, putting them in with 10 or 10 minutes to go (I did check to make sure they were cooked because it just made sense. There’s nothing worse than rubbery seafood, defeats the whole purpose! Also, worth noting, this dish was very, very salty. Could be due to “prepared” yellow rice or the andouille sausage substitution but just watch the salt shaker! I’m absolutely enjoying the leftovers and I will make this again.
I was a little hesitant to try it based on a few of the previous reviews. I followed the recipe precisely and it turned out awesome. Served it to my family and friends, everyone agrees, “two thumbs up!” Absolutely one of the best Paella recipes I have found!!
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I have made this recipe over and over again. It is fantastic!
A few modifications to the recipe though: Save yourself the small fortune in the Safferon and just buy the Spanish Rice with it already in it. If you are going to use the Chorizo, I recommend using less oil, and salt for the sausage is very greasy and salty. I also substituted the peas for capers which was a nice edge. Also, if you’re using the seafood, shrimp and mussels, put them into the oven the last ten minutes that the paella is cooking just before the rice is done.
I have made this many times and it has become a firm favourite of ours. I agree that the shrimp should be added near the end of the cooking time as they do dry out and become tough. I also recommend buying an authentic paella pan ($23) for this as it will give you the authentic crunchy bottom known as socarrat. Thank you Food Network!
This recipe is good for beginners. Paella came out pretty well. Easy to follow and do.