Paella I

Paella I

99

"A very traditional paella, garnished with chorizo, chicken, peas, squid, mussels, and shrimp. Chorizo is a sausage spiced with garlic and chili powder; remove casing before cooking. A paella pan is recommended."

Ingredients

1 h 30 m servings 524 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 524 kcal
  • 26%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 56.6g
  • 18%
  • Protein:
  • 28.8 g
  • 58%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 1162 mg
  • 46%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in paella pan over medium heat. Add onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
  2. Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary: use up to 2 cups additional stock, 5 cups total. Cook until rice is done.
  3. Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.
  4. Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.
  • profile image

Your rating

Cancel
Submit

Reviews

99
  1. 140 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I wouldn't ever use arborio rice for this recipe again, it's too creamy and once it's done the consistency isn't right - paella isn't supposed to be like a risotto.

If you love seafood and shellfish this dish is perfect for you. It's a bit of work to gather all of the ingredients, however once you have them all ready they come together like a dream. I first...

quite authentic and good. italian boyfriend who has eaten paella many times said it tastes like those he had in spain. portions of ingredients are perfect. used safforn threads instead. read an...

Please don't waste your money on a fancy "paella pan" unless you already have one...or your getting one as a gift but, just to let you know...I've made a fabulous Paella in a Wok.

This was my first try at paella. My husband loves paella and said it was better than the ones he has had in finer restaurants. I substituted tumeric for the saffron, and used dried thyme. I too...

This was excellent! My mother was Cuban so I know good paella when I taste it! It was very similar to what she made. I made it for Father's Day and got rave reviews. Which is good because th...

I admit, I did make some minor changes to the recipe. However, my rating for the recipe is based on the fact if you follow the directions you end up with a risotto consistency and NOT paella. ...

Truly a remarkable, memorable dish. I've made this several times already (once for a dinner party - to elated, gobbled-up glee) and sometimes for some extras that I freeze for another night. The...

An excellent rendition of a great Spanish "meal". I would and did add just a bit more saffron. The instructions are perfect!