All-American Paella Recipe

Name: All-American Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup California virgin olive oil (or other strong-flavored olive oil); 1 pound chicken-wing drumsticks; 8 small breakfast sausages (8 ounces total); 1/2 cup minced onion; 2 teaspoons minced garlic; 2 ripe tomatoes, peeled, seeded and roughly chopped; 2 red bell peppers, peeled, seeded, membranes removed and pureed; 1 dried long purple chili pepper (ancho), pulverized and seeds removed, optional; 3 cups Texmati rice (see note); 5 1/4 cups chicken broth, canned or homemade, heated to boiling; 3/4 cup dry white wine; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons chopped flat-leaf parsley; 2 tablespoons chopped chives; 1 medium-size bay leaf; 2 teaspoons kosher salt; 3/4 teaspoon freshly ground black pepper; 1/2 teaspoon Louisiana hot-pepper sauce; 1 1 1/4-pound live Maine lobster, cut into 10 pieces (cut in half length-wise down the middle, remove claws and cut each half into 4 pieces); 8 ounces baked ham, smoked over hard wood (or any other ham that has not been cured or baked with sweet ingredients), cut into 3/4-inch cubes (including rind); 8 Long Island mussels; 4 squid (about 6 ounces), cut into 1/2-inch rings; 1/2 pound whole sugar snap peas, strings removed

Servings: persons

1 cup California virgin olive oil (or other strong-flavored olive oil)
1 pound chicken-wing drumsticks
8 small breakfast sausages (8 ounces total)
1/2 cup minced onion
2 teaspoons minced garlic
2 ripe tomatoes, peeled, seeded and roughly chopped
2 red bell peppers, peeled, seeded, membranes removed and pureed
1 dried long purple chili pepper (ancho), pulverized and seeds removed, optional
3 cups Texmati rice (see note)
5 1/4 cups chicken broth, canned or homemade, heated to boiling
3/4 cup dry white wine
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped chives
1 medium-size bay leaf
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon Louisiana hot-pepper sauce
1 1 1/4-pound live Maine lobster, cut into 10 pieces (cut in half length-wise down the middle, remove claws and cut each half into 4 pieces)
8 ounces baked ham, smoked over hard wood (or any other ham that has not been cured or baked with sweet ingredients), cut into 3/4-inch cubes (including rind)
8 Long Island mussels
4 squid (about 6 ounces), cut into 1/2-inch rings
1/2 pound whole sugar snap peas, strings removed

1
In a very large skillet (at least 14 inches in diameter), or in a 15-inch paella pan, heat three-quarters of a cup of the olive oil over high heat until very hot, about two minutes.
2
Add the chicken-wing drumsticks and the sausages and saute, turning frequently, for about five minutes, until the meats are nicely browned.
3
Remove and set aside.
4
Preheat the oven to 350 degrees.
5
Discard the oil in the skillet and add the remaining quarter cup of olive oil; heat over medium-high heat for 30 seconds.
6
Add the onion and garlic and saute for five minutes, stirring frequently, or just until the onion begins to turn golden brown.
7
Add the chopped tomatoes, pureed red peppers and pulverized chili pepper, and simmer over medium-high heat for five minutes, stirring frequently.
8
Add the rice to the skillet and stir over medium-high heat for two minutes.
9
Add the hot chicken broth, white wine, lemon juice, parsley, chives, bay leaf, salt, pepper and hot-pepper sauce.
10
Stir over medium-high heat for five minutes.
11
Turn off the heat and add to the skillet the reserved chicken wings and sausages, the lobster, ham, mussels, squid and sugar snap peas.
12
Stir once, carefully, and place the skillet, uncovered, in the preheated oven.
13
After 20 minutes, taste the rice to make sure it is completely cooked.
14
If so, remove from oven and cover loosely with foil.
15
Let rest for 10 minutes before serving.

2102

kcal

Calories

Fat

179

Carbs

154

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 23 ingredients. The key ingredients include: 1 cup California virgin olive oil (or other strong-flavored olive oil), 1 pound chicken-wing drumsticks, 8 small breakfast sausages (8 ounces total), 1/2 cup minced onion, and more.

Yes, All-American Paella 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!

All-American Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions