Spanish Paella

20m
Prep Time
1h
Cook Time
1h 20m
Ready In


""

Original is 8 servings

Nutritional

  • 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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting chorizo sausage, look for a ready to eat variety or other cooked spicy sausage.
  • When selecting shrimp, use large size shrimp that have been peeled and deveined.

  • Instead of chorizo sausage, use andouille sausage. The benefit of this substitution is that andouille sausage has a smokier and spicier flavor which will add more depth to the paella.
  • Instead of canned diced tomatoes, use fresh diced tomatoes. The benefit of this substitution is that fresh tomatoes will have a brighter flavor and more texture than canned tomatoes, which will add more complexity to the dish.

Vegetarian Paella Substitute the chorizo and chicken with 1/2 pound of mushrooms, 1/2 pound of firm tofu, and 1/2 pound of cooked chickpeas. Add 1/4 cup of vegetable broth in place of the white wine. Replace the chicken stock with vegetable stock. Omit the shrimp.



Spanish-Style Garlic Shrimp: This simple dish is the perfect accompaniment to the Spanish Paella. The garlic shrimp is cooked with olive oil, garlic, and paprika, making it a flavorful and delicious side dish that pairs well with the flavors of the paella.


Spanish-Style Roasted Potatoes: This simple side dish is the perfect complement to the Spanish Paella. Roasted potatoes are cooked with olive oil, garlic, and paprika, giving them a flavorful and delicious flavor that pairs well with the flavors of the paella. The potatoes also provide a great texture contrast to the garlic shrimp.




FAQ

Q: How much oil do I need for this recipe?

A: You will need 2 tablespoons of oil, preferably canola oil, for this recipe.



Q: What is the best way to store this recipe?

A: It is best to store this recipe in an airtight container in the refrigerator for up to 3 days.

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Fun facts:

The Spanish dish Paella has been around since the 19th century. It is believed to have originated in the Valencia region of Spain and is said to have been invented by a farmer who combined rice with the ingredients he had available on his farm.

Paella is a favorite dish of Spanish royalty and has been enjoyed by many famous people, including Queen Elizabeth II who was served Paella during her visit to Valencia in 1988.