With rice flavored with garlic and parmesan, I prepared this for a quick yet delicious anniversary meal.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon ground paprika
- 2 teaspoons dried oregano
- salt and ground black pepper to taste
- 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
- 2 tablespoons olive oil, divided
- 3 cloves garlic, crushed
- 1 teaspoon crushed red pepper flakes
- 2 cups uncooked short-grain white rice
- 1 pinch saffron threads
- 1 large bay leaf
- ½ bunch Italian flat leaf parsley, chopped
- 1 quart chicken stock
- 2 medium lemons, zested
- 2 tablespoons olive oil
- 1 medium Spanish onion, chopped
- 1 medium red bell pepper, coarsely chopped
- 1 pound shrimp, peeled and deveined
- 1 pound chorizo sausage, casings removed and crumbled
Instructions
- Mix olive oil, paprika, oregano, salt, and pepper for marinade in a glass bowl.
- Begin paella: Add chicken and stir to coat. Cover and refrigerate until needed.
- Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic and pepper flakes, then stir in rice. Cook and stir until rice is coated with oil, about 3 minutes.
- Add saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Stir until well combined and bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.
- While the rice is cooking, heat olive oil in a separate skillet over medium heat. Stir in marinated chicken and cook for 3 minutes. Add onion and cook until translucent, about 5 minutes.
- Add bell pepper and sausage; cook and stir, breaking sausage up with a spatula, for 5 minutes. Add shrimp; cook and stir until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
- Photographer: Jen Causey, Food Stylist: Ruth Blackburn
- Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
- DOTDASH MEREDITH FOOD STUDIOS
- Try using cubes of cured Spanish chorizo to speed up prep time.
Nutrition Facts
| Calories | 736 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 203 mg |
| Dietary Fiber | 3 g |
| Protein | 56 g |
| Saturated Fat | 10 g |
| Sodium | 1204 mg |
| Sugars | 2 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
I loved this recipe. My mother use to make Paella when I was a kid and it took all day. This came out so delicious and perfect. I watched the video which was a huge help in making this recipe easy to understand and simple to do. Never watched any videos on this site but I will in the future with more complex recipes. Nicole was enjoyable to watch and excellent in her explanations. I did the recipe exactly how it was written. Thank you.
Pretty simple and a crowd-pleaser. The video used one pan and didn’t match the two-pane recipe so I changed directions to match the video as follows: 1. The video didn’t match the recipe so JB changed directions to match. Commenter’s tip- I made my broth by boiling shrimp shells, clam juice, a little Better Than Bouillon, water and bay leaf. 1. Mix olive oil, paprika, oregano, salt, and pepper for marinade in a glass bowl. 2. Begin paella: Add chicken and stir to coat. Cover and refrigerate several hours or overnight until needed. 3. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Add garlic and crushed pepper – stir & let flavors permeate. Add the chicken and chorizo and let chicken sear to a nice color but no need to cook since it will cook thru later with rice and water for 20 min. Add onion and bell pepper and stir for a minute or two until translucent. 4. Add rice and saute and stir until every grain of rice is coated with oil and translucent, about 3 minutes. 5. Add saffron and bay leaf. 6. Add chicken stock. Scrape off bottom and mix but don’t stir too much or you will create starchy risotto. [Commenter’s note- do not scrape bottom but let it stay. In Spain that crust is called sacarrat and is fought over] 7. Add parsley, and lemon zest. Stir until well combined and bring to simmer on medium-low 8. Cover and simmer for 20 minutes until about 90% of liquid is absorbed. (commenter’s note: I added 8 littleneck clams at 10 min.) 9. Add shrimp, cover and cook until shrimp are bright pink on the outside and the meat is opaque, about 2 or 3 minutes. 10. Sprinkle with fresh parsley and squeeze about half a lemon 11. Serve out of pan or transfer to bowl.
This was excellent and it was “easy” once all the prep was done. We loved it.. I followed the video (Nicole) rather than the printed recipe which was quite different (two pans). I recommend using the video. Thank you Nicole.. Ken
Perfect Paella. Substituted the chorizo with sliced andouille chicken sausage and seasoned the shrimp with lemon pepper.
Loved it. Used the video instructions instead of written instructions.
This turned out AMAZING!!! Made the full size Recipe and put half in container and froze for when I have a day of not wanting to cook!!!
The recipe looks great, although her cooking of it is different than the description, which would not get the flavors to meld as the video shows
Sad to say this bears no resemblance to any Spanish paella ever cooked. Being Spanish and in home country I should know. Make it the merican way, why not? Do not expect anything like it in Spain.
Great flavor and easy. I used scallops, shrimps and chicken. The saffron is pricy.
Good dish! Please note: the written directions vs the video directions are completely different. I’d follow the video directions which cooks the chorizo and chicken first then adds the rice. I think the written directions should definitely be updated.
I made the recipe just as written and it was a big hit for my family. It was exceptionally flavorful! They all went back for seconds and are asking when I will make it again! Thanks for sharing such a delicious recipe!
Great hit….. if you follow the video exactly….then its fool proof!! Cannot mess this up. It was my first time making Paella and it was a hit. My daughter and her friend loved it, they went for seconds. Do not follow recipe, but follow the video. I will definitely make this again!!
The flavors this recipe produced were delightful, but I tweaked the cooking process. From my research into paella, it struck me as a one-pan meal for reasons of texture and conurbation. So rather than prep the marinated chicken in a separate pan, I began by putting a tablespoon of olive oil in a pan over medium-high heat, and sauteed the chicken and chorizo together to a nice semi-browned state. Then I added the bell pepper and onion, keeping the heat fairly high, and stirred until the onions softened. Then I added the garlic, red pepper, and rice, and topped the rice with the other tablespoon of olive oil. I tossed it around with the turner to coat the rice, then added the chicken stock and the uncooked shrimp, and cooked the shrimp by boiling them in the stock. I reduced to a low-med simmer, covered the dish, and at 20 minutes skimmed some of the remaining stock and fat off the top. I covered again, simmered ten more minutes, and let stand for about fifteen. It was simply amazing – the thing about the crust on the bottom was absolutely right. I brought this to a family dinner and everybody had seconds. I recommend my alterations to this already-lovely recipe.
Absolutely delicious!
It was very good, we enjoyed the wonderful flavors
Could have been better. The video doesn’t match the directions. I was surprised to learn — after the fact– that the recipe is made in two frying pans! Paella is always cooking in one pan. I could kick myself for following the printed recipe.
It was a hit! We made this for my birthday dinner. We used hot chicken sausage instead of chorizo and also used turmeric instead of saffron. Man it was good! The flavors and heat all mixed well. We ate leftovers for breakfast.
It was okay. I love it. Thank you for letting me learn how to cook paella and what are the ingredients.
This came out great! It makes so much, so there is plenty to share. I substitute saffron for turmeric, chicken broth for stock, basil for oregano, and Mexican chorizo (read too late to use Spanish, which I’d never heard of). It came out amazing! Can’t wait to try other versions of paella.
Love love love this recipe and have made it countless times even for picky eaters – it’s always a success. I’ve made it with half chicken breasts and half drummettes for aesthetic purposes. I typically use half smoked paprika and half regular but have also used all smoked or hot smoked and all add that nice flavor. Adding some turmeric contributes a beautiful color as well. Definitely recommend using chorizo that crumbles, the kind that is more hot dog/sausage like doesn’t have the same consistency that really makes the dish. So delicious!
Recipe doesn’t specify Spanish chorizo, although it does mention cured. If you’re trying this with Mexican chorizo, it will be completely different.