Paella Recipe
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
40 mins
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Servings
5
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Calories
611 kcal
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Course
Main Course
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Cuisine
Spanish
Paella Recipe
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My favorite paella recipe is loaded with lots of Spanish rice, chicken, chorizo, shrimp and more, huge on flavor, easy to make and perfect for a crowd.
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Ingredients
- 1 pinch saffron
- 6 cups chicken broth plus more as needed
- 3 tablespoon olive oil
- 1 onion chopped, medium
- 1 bell pepper chopped (use jalapeno or other for spicier, large
- 1/2 pound chicken chopped (use thigh or breast)
- 1/2 pound spanish chorizo sliced
- 4 cloves garlic chopped
- 2 tomato chopped, medium
- 1 tablespoon paprika I use smoked, Spanish
- 1 teaspoon red chili flakes optional, for spicy
- salt to taste
- 2 cups Spanish rice Bomba Rice
- 3 tablespoon parsley chopped + more for garnish
- 2 bay leaf
- 1/2 pound Shrimp peeled and deveined
- 1/2 pound mussels cleaned and debearded
- parsley red chili flakes, lemon, fresh, chopped, for serving
Instructions
- Add the pinch of saffron to a small bowl and cover with 1/4 cup water to let the saffron bloom.
- Add the chicken broth to a pot and bring to a boil. Reduce heat and simmer until needed.
- While the broth is heating, heat the oil in a large pan (I use a large paella pan) to medium heat.
- Add the onion, peppers, chicken, and Spanish chorizo sausage. Cook for 8 minutes to soften the vegetables and cook the chicken mostly through.
- Add the garlic and cook for 1 minute.
- Stir in the tomatoes, saffron (with water), paprika, chili flakes (if using), and salt. Cook for 3 minutes.
- Add the rice and cook for 1 minute to lightly brown the rice.
- Pour in the hot chicken broth and shake the pan to distribute. Do not stir the rice, as we want it to cook evenly and develop a crispy bottom.
- Sprinkle in the parsley and add the bay leaves.
- Reduce heat to medium low and simmer for 20 minutes, or until the rice has absorbed the liquid and is tender to your preference. If the rice is not yet tender, add a bit more chicken broth as needed and cook a bit longer.
- Tuck the shrimp and mussels into the top of the rice and cover - use a large lid or aluminum foil.
- Cook for 5 minutes, or until the shrimp and mussels cook through, and a crispy crust forms on the bottom of the pan. This is the socarrat, which many people love.
- Remove from heat, garnish and serve.
Notes
- Socarrat/Crispy Rice - if you desire the socarrat (crispy rice) at the bottom of the pan but it is not crisping up, simply turn up the heat during the last few minutes of cooking and remove when crispy.
Nutrition Information
Show Details
Calories
611kcal
(31%)
Carbohydrates
69g
(23%)
Protein
24g
(48%)
Fat
26g
(40%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
64mg
(21%)
Sodium
1694mg
(71%)
Potassium
530mg
(11%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
2416IU
(48%)
Vitamin C
45mg
(50%)
Calcium
66mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Calories | 611kcal | 31% |
| Carbohydrates | 69g | 23% |
| Protein | 24g | 48% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 1694mg | 71% |
| Potassium | 530mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2416IU | 48% |
| Vitamin C | 45mg | 50% |
| Calcium | 66mg | 7% |
| 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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