A Modern Version of an Ancient Paella: Saffron Rice

Name: A Modern Version of an Ancient Paella: Saffron Rice with Chicken, Shrimp, Stringbeans, and Snails
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound medium-size shrimp (about 12); Salt; 1/2 teaspoon freshly ground coarse black pepper; 1 tablespoon Spanish extra-virgin olive oil; 2 large chicken thighs, boned, each cut in quarters; 2 ounces chorizo, sliced thin; 2 large shallots, chopped; 3 medium cloves garlic, chopped; 2 ounces string beans, cut in 1/2-inch lengths; 1 cup Spanish short-grained rice (or use Italian short-grained rice); 1/2 cup very finely minced fresh parsley leaves; 2 cups rich chicken stock; 1/2 teaspoon saffron threads; 1 teaspoon sweet Spanish paprika; 12 large canned snails; 1 large red pepper, roasted, peeled and seeded (optional)

Servings: persons

1/2 pound medium-size shrimp (about 12)
Salt
1/2 teaspoon freshly ground coarse black pepper
1 tablespoon Spanish extra-virgin olive oil
2 large chicken thighs, boned, each cut in quarters
2 ounces chorizo, sliced thin
2 large shallots, chopped
3 medium cloves garlic, chopped
2 ounces string beans, cut in 1/2-inch lengths
1 cup Spanish short-grained rice (or use Italian short-grained rice)
1/2 cup very finely minced fresh parsley leaves
2 cups rich chicken stock
1/2 teaspoon saffron threads
1 teaspoon sweet Spanish paprika
12 large canned snails
1 large red pepper, roasted, peeled and seeded (optional)

1
Butterfly each shrimp by cutting along the back, through the shell, to remove the black vein.
2
Rinse, then spread each shrimp wide open, leaving the shell on.
3
Sprinkle with salt and the freshly ground black pepper.
4
Set aside for 1/2 hour.
5
In a large, heavy pan, with a tight-fitting lid - preferably a large wok - heat the olive oil over medium-high heat.
6
Season the chicken thighs well with salt and pepper, then add them to the hot oil, skin-side down.
7
Cook for 2 minutes, or until the skin just begins to brown.
8
Add the chorizo slices, and toss them with the chicken.
9
Cook for 1 minute.
10
Add the shallots, garlic and string beans.
11
Mix well.
12
Add the rice and half of the parsley, stirring to coat the rice thoroughly with oil.
13
Add the chicken stock, saffron and paprika.
14
Stir well.
15
Bring the mixture to a boil, reduce the heat, cover, and simmer for 15 minutes.
16
Lift the cover, embed the shrimp in the top part of the rice, then scatter the snails around the shrimp.
17
If you are using the red pepper, cut it into 8 strips and arrange it in the rice in a decorative pattern.
18
Cover, and cook for 10 minutes more, or until almost all the liquid has been absorbed and the rice is just cooked.
19
Serve at the table out of the cooking vessel, sprinkling the portions with the remaining parsley.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 pound medium-size shrimp (about 12), Salt, 1/2 teaspoon freshly ground coarse black pepper, 1 tablespoon Spanish extra-virgin olive oil, and more.

Yes, A Modern Version of an Ancient Paella: Saffron Rice with Chicken, Shrimp, Stringbeans, and Snails falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

A Modern Version of an Ancient Paella: Saffron Rice with Chicken, Shrimp, Stringbeans, and Snails

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions