Spanish Paella

Prep Time
Cook Time
1h 20m
Ready In


Original recipe yields 8 servings


  • Serving Size: 1 (386.8 g)
  • Calories 889
  • Total Fat - 49.6 g
  • Saturated Fat - 16.6 g
  • Cholesterol - 361.7 mg
  • Sodium - 1711.7 mg
  • Total Carbohydrate - 51.1 g
  • Dietary Fiber - 2.5 g
  • Sugars - 5.8 g
  • Protein - 55.4 g
  • Calcium - 87.7 mg
  • Iron - 5.3 mg
  • Vitamin C - 7.3 mg
  • Thiamin - 0.7 mg

Step 1

Place saffron in a small bowl; add boiling water and set aside to steep.

Step 2

Heat 1 Tbsp oil in a very large deep skillet (or paella pan ) over medium heat. Add chorizo and stir cook for 3 minutes. Remove to a paper towel lined plate.

Step 3

Add chicken to the skillet and brown on all sides (about 5-6 minutes). Remove to the same plate as the chorizo.

Step 4

Add remaining oil to skillet. Stir in onion, garlic and peppers; cook until softened. Add rice, stirring until well mixed.

Step 5

Stir in wine, 2 cups of chicken stock, tomatoes, saffron, chipotle peppers, paprika, oregano and cumin. Bring to a simmer, add chicken pieces to skillet, so they are nestled into the rice mixture. Reduce heat to medium low and partially cover skillet. Cook for about 20-25 minutes, stirring occasionally or until liquid is almost gone.

Step 6

Add remaining 1/2 cup chicken broth and the peas. Stir carefully to combine.

Step 7

Tuck chorizo and shrimp into the mixture. Cook for 6-8 minutes until stock is absorbed and shrimp are cooked through.

Step 8

Remove from the heat, garnish with cilantro or parsley. Serve paella in the skillet, allowing everyone to help themselves to chicken, chorizo, shrimp and seasoned rice.

Tips & Variations

No special items needed.