Easy Spanish Paella

Name: Easy Spanish Paella
Prep time: 1 h 15 min
Cook time: 45 min
Total time: 2 h
Yield: 8 people
Ingredients: 1 teaspoon smoked paprika; ½ teaspoon oregano; 2 boneless; ¼ cup olive oil; 2 Spanish chorizo sausages; 1 yellow onion; 4 garlic cloves; 1 bunch flat-leaf parsley leaves; 1 can 15-ounce fire-roasted diced tomatoes; 1 ½ cups medium grain Spanish rice; 3 cups water; generous pinch saffron; 10 littleneck clams; 10 mussels; 10 medium shrimp; ½ cup frozen sweet peas; Lemon wedges; Sea salt and freshly cracked black pepper to taste

User Reviews

5.0

3 reviews

Excellent

Prep Time
1 hr 15 mins
Cook Time
15 mins
Total Time
2 hrs
Servings
8 people
Calories
368 kcal
Course
Dinner
Cuisine
Mediterranean

Easy Spanish Paella

Demi Owens

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My Paella recipe has been evolving over the years and these days it consists of chicken, shrimp, mussels, clams and a really smoky chorizo that highlights some of the spices! If you were feeling extra special and decadent you could add some lobster to this too!

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Ingredients

Servings

1 teaspoon smoked paprika
½ teaspoon oregano
2 boneless skinless chicken breasts, cut into 1-inch chunks
¼ cup olive oil
2 Spanish chorizo sausages thickly sliced on a bias
1 yellow onion diced
4 garlic cloves chopped
1 bunch flat-leaf parsley leaves chopped
1 can 15-ounce fire-roasted diced tomatoes
1 ½ cups medium grain Spanish rice
3 cups water
generous pinch saffron
10 littleneck clams cleaned
10 mussels cleaned
10 medium shrimp peeled and deveined
½ cup frozen sweet peas thawed
Lemon wedges for serving
Sea salt and freshly cracked black pepper to taste

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Instructions

Combine the paprika and dried oregano in a small bowl. Rub the paprika mixture all over the chicken and marinate chicken for 1 hour in the refrigerator.
Heat the oil in a 15-inch paella pan over medium-high heat. Add the chorizo to the pan and sauté the chorizo until browned. Remove and reserve chorizo.
Add chicken to the pan and brown on all sides, turning with tongs until fully cooked. Season with salt and cracked pepper. Remove from pan and reserve. In the same pan, sauté the onions, garlic and parsley for 2 or 3 minutes on medium heat.
Add the fire-roasted tomatoes and cook over medium heat for about 4 minutes to let the flavors come together. Add the rice and stir to coat the grains in the mixture. Add the water and simmer for 10 minutes, slowly stirring the rice. Add chicken and chorizo back to the pan along with the saffron. Add the clams, mussels and shrimp, tucking them into the rice. Continue to cook until the rice has absorbed all of the liquid, the shrimp is cooked and the mussels and clams have opened, about 15 minutes more.
Add the peas and toss to combine. If any of the clams or mussels do not open, discard them before serving. When the paella is done, turn up the heat to high and toast the rice on the bottom of the pan for 30 seconds. Remove the paella from the heat and let it rest for 5-10 minutes. Serve with the extra lemon wedges and season with Sea Salt or Cracked Black Pepper to taste if needed.

Notes

Seafood is the classic paella protein but you can use any sort of protein you prefer.

Nutrition Information

Show Details

Calories 368kcal (18%) Carbohydrates 31g (10%) Protein 17g (34%) Fat 19g (29%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 55mg (18%) Sodium 476mg (20%) Potassium 303mg (9%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 1349IU (27%) Vitamin C 16mg (18%) Calcium 60mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 368 kcal

% Daily Value*

Calories	368kcal	18%
Carbohydrates	31g	10%
Protein	17g	34%
Fat	19g	29%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	55mg	18%
Sodium	476mg	20%
Potassium	303mg	6%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	1349IU	27%
Vitamin C	16mg	18%
Calcium	60mg	6%
Iron	4mg	22%