Paella I

Paella I

98

"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 {{adjustedServings}} servings 503 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 503 kcal
  • 25%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 55.5g
  • 18%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Heat olive oil in paella pan over medium heat. Add in 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, 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.
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Reviews

98
  1. 139 Ratings

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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.

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...

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...