"Nothing beats cooking paella in a paella pan! It just tastes
wonderful!"
Serving: 8 | Prep: 25m | Ready in: 1h25m
Ingredients
• 4 cups chicken stock
• 20 saffron threads, crushed
• 3/4 cup olive oil
• 4 chicken thighs
• 1 cup chopped onion
• 4 cloves garlic, minced
• 4 links chorizo de bilbao (spicy Spanish semi-cured sausage)
• 2 cups Spanish paella rice
• 2 tsps. Spanish sweet paprika
• 1/2 cup grated peeled roma (plum) tomatoes
• 8 clams in shell, scrubbed, or more to taste
• 8 mussels, cleaned and debearded, or more to taste
• 8 prawns, peeled and deveined (leave tails)
• 3 red bell peppers, cut into strips
• 10 oz. peas
• salt and ground black pepper to taste
• 1/2 cup chopped fresh Italian parsley
• 8 wedges lemon
• 1 baguette, sliced
Direction
• Put the stock in a stockpot placed on medium-low heat and let it simmer.
Once the stock is simmering, add in the crushed saffron and mix.
• In a paella pan, put in the olive oil and let it heat up on medium heat. Put in
the chicken thighs and let it cook in hot oil for 3-5 minutes on every side until
it turns light brown in color. Put in the garlic and onion and sauté it for 5-7
more minutes until the onion turns translucent. Surround the chicken thighs
with the chorizo and let the chorizo cook for 3-5 minutes on every side until
it is warm.
• Put the rice into the paella pan and give it a mix until it is coated with oil
then add in sweet paprika to taste. Put in the grated tomato and let it cook for
2-3 minutes until the tomato is warm.
• Add in the chicken stock and let it boil; use a flat-edged wooden spoon to
scrape off any browned bits on the bottom of the pan as it boils. Use the
wooden spoon to distribute the rice evenly throughout the pan so that it is
cooked evenly.
• Lower the heat to medium-low and keep cooking the paella for 15-30
minutes until the rice is soft but has not fully absorbed the chicken stock yet;
do not stir the paella as it cooks.
• Put in the mussels and clams and place it hinge-side down on the rice; let
the paella continue to simmer for 5-7 minutes until the clams and mussels
have opened up.
• Arrange the prawns into the rice and put in the peas and bell pepper. Keep
cooking for 10 minutes until the bottom of the rice is toasted and aromatic.
Take the paella pan away from heat and let it cool down for 5-10 minutes.
Add in pepper and salt to taste then top it off with parsley; place the lemon
wedges nicely on top. Serve the paella with sliced baguettes on the side.
Nutrition Information
• Calories: 814 calories;
• Total Carbohydrate: 80.1 g
• Cholesterol: 98 mg
• Total Fat: 38.1 g
• Protein: 37.4 g
• Sodium: 1150 mg