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Paella I

Paella I

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Christine

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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

Directions

  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

MIAX
105
9/9/2003

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.

BABYFLOUR
60
8/8/2003

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 another recipe on the net from someone in spain, added tomato paste, thyme and 2 bay leaves. very good flavor but my mussels and shrimps didn't cook coz they were stright out from the fridge. next time might add mussels and shrimps together with the peas n tomatoes to make sure they cook. Important: shellfish MUST be FRESH! don't add too much water, else the rice will be mushy and use aborio rice. they have a firmer bite.

Esmee Williams
60
12/30/2002

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 had this dish when I was in Spain -- this recipe tastes just like the original.