Paella
User Reviews
5
4 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
4 hrs
-
Servings
6
-
Calories
954 kcal
-
Course
Dinner
Paella
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
soffrito
- 2 tablespoons extra virgin olive oil
- 3 onion thinly sliced
- 1 red bell pepper diced
- 1 poblano pepper diced
- 5 garlic cloves, minced
- 3 tablespoons thyme minced fresh
- 3 Roma tomatoes diced (seeds and all
paella
- 5 ½ cups chicken stock or broth
- ½ teaspoon saffron
- 12 tiger shrimp peeled and cleaned
- 12 venus clams scrubbed clean
- 12 black mussels beards removed and scrubbed clean
- 3 tablespoons extra virgin olive oil
- 4 chicken legs each
- 4 chicken thighs each
- 2 chicken breasts each cut in half
- 1 spanish chorizo thinly sliced on a bias
- 2 cups short grain rice Spanish
- salt to taste
- black pepper to taste
garnish
- parsley fresh, minced
- lemon wedges
- sweet peas blanched, optional
Instructions
- Preheat oven to 375°F.
- Pour oil into a heavy bottom skillet, over medium-low heat.
- Add all soffrito ingredients into skillet, except tomatoes, and stir. Season with salt and pepper.
- Allow mixture to caramelize for about 1 hour, stirring occasionally.
- Stir in tomatoes and cook down an additional 20 minutes or until the mixture becomes thick. Season with salt and pepper.
- Remove from heat an allow to cool completely.
- Pour stock and saffron into a medium saucepan, place over medium heat and bring to a simmer.
- Poach seafood in the saffron infused stock, one type at a time, until shrimp has just cooked through and the clams and mussels have just opened. Remove from stock and set aside covered.
- Pour oil into a 14-16” paella pan (or heavy bottom skillet) and place over medium-high heat.
- Season chicken piece with salt and pepper and sear on each side for about 3 minutes. Remove from heat and set aside.
- Brown chorizo for about 1 to 2 minutes and remove from pan. Set aside.
- Drain all but 2 tablespoons grease from pan and add rice, chorizo and 1 cup soffrito to pan and season with salt and pepper. Stir together and sauté for about 2 minutes.
- Pour hot stock over rice mixture and bring to a boil. Once mixture has come to a boil add chicken pieces back into the pan (gently tucking each piece down into the rice mixture). Place paella pan into the oven, covered with foil, and baked for about 10 to 15 minutes. Remove cover and continue to bake for an additional 10 to 15 minutes or until all the liquid has evaporated and the rice has cooked through.
- Remove from oven and top with poached seafood (slightly warm seafood, if needed).
- Finish with a sprinkle of parsley, lemon wedges and sweet peas, if using. Serve.
Nutrition Information
Show Details
Calories
954kcal
(48%)
Carbohydrates
73g
(24%)
Protein
66g
(132%)
Fat
42g
(65%)
Saturated Fat
10g
(50%)
Cholesterol
317mg
(106%)
Sodium
1584mg
(66%)
Potassium
1198mg
(25%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
1575IU
(32%)
Vitamin C
59mg
(66%)
Calcium
121mg
(12%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 954 kcal
% Daily Value*
| Calories | 954kcal | 48% |
| Carbohydrates | 73g | 24% |
| Protein | 66g | 132% |
| Fat | 42g | 65% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 317mg | 106% |
| Sodium | 1584mg | 66% |
| Potassium | 1198mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1575IU | 32% |
| Vitamin C | 59mg | 66% |
| Calcium | 121mg | 12% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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