Easy Spanish Paella
User Reviews
5
2 reviews
Excellent
-
Prep Time
1 hr 15 mins
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Cook Time
45 mins
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Total Time
2 hrs
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Servings
8 people
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Calories
368 kcal
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Course
Dinner
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Cuisine
Mediterranean
Easy Spanish Paella
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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
- 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 chopped, cloves
- 1 bunch parsley chopped, flat-leaf, leaves
- 1 can fire-roasted diced tomatoes 15-ounce can
- 1 ½ cups medium-grain rice Spanish variety
- 3 cups water
- saffron generous pinch
- 10 littleneck clams cleaned
- 10 mussels cleaned
- 10 Shrimp peeled and deveined, medium
- ½ cup peas thawed, frozen, sweet
- lemon for serving, wedges
- sea salt freshly cracked, to taste
- black pepper freshly cracked, to taste
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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