5.0 from 6 votes
Easy Paella-Inspired Rice Casserole
With bold and exotic flavors and loads of seafood, this Paella-Inspired Rice Casserole is easy and fun to make and incredibly delicious!
Prep Time
10 mins
Cook Time
1 hr
Additional Time
4 hrs
Total Time
5 hrs 10 mins
Servings: 4
Calories: 485 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
- ¾ lb Manila clams
- 1 tsp Spanish saffron
- 1 Tbsp warm water
- 3 cups chicken stock/broth
- 1 ½ Tbsp extra virgin olive oil
- 1 ½ cups uncooked Japanese short-grain white rice (equivalent to 2 rice cooker cups)
- 2 cloves garlic (minced)
- ½ cup white wine
- ½ red bell pepper (sliced)
- ½ orange bell pepper (sliced)
- 2 chicken thighs (cut into small pieces)
- ¾ lb sliced squid (rinsed)
- 8 tiger shrimp (I prefer keeping the shell for retaining more flavor)
- 8-10 asparagus spears
- Diamond Crystal kosher salt
- freshly ground black pepper
- 2 green onions/scallions (chopped)
- lemon (to serve)
Instructions
- 4 hours prior to cooking, start de-gritting clams. Gather all the ingredients.
- Soak saffron in warm water and set aside.
- Preheat oven to 425ºF (220ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). In a small saucepan, bring the chicken stock to a boil and set aside.
- Heat the oil in an oven-safe pan (I use a cast iron braiser) on medium heat and add rice. Stirring constantly for 5 minutes, or until the rice is translucent.
- Add garlic and stir for a couple of minutes.
- Then add white wine. Let all the alcohol evaporated.
- Add the chicken stock and mix well.
- Add saffron including saffron water and bring it to a boil.
- After boiling, place bell peppers on top of rice.
- Transfer the pan into the oven and cook at 425ºF (220ºC) for 10 minutes.
- After 10 minutes, take out the pan and quickly place the chicken, squid, tiger shrimp, manila clams, and asparagus on top of rice and bell peppers. Put the pan back into the oven.
- Cook for 20 minutes. After it’s done, take out the pan from the oven and sprinkle salt, black pepper, and green onions. Serve with lemon wedges if you like.
Cup of Yum
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2-3 days.
Nutrition Information
Calories
485kcal
(24%)
Carbohydrates
32g
(11%)
Protein
44g
(88%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
398mg
(133%)
Sodium
804mg
(34%)
Potassium
741mg
(21%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1867IU
(37%)
Vitamin C
52mg
(58%)
Calcium
179mg
(18%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 485
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 32g | 11% |
| Protein | 44g | 88% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 398mg | 133% |
| Sodium | 804mg | 34% |
| Potassium | 741mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1867IU | 37% |
| Vitamin C | 52mg | 58% |
| Calcium | 179mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.