Brown Rice Paella Recipe

Name: Brown Rice Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb extra-large shrimp, peeled and deveined (21/25); salt & freshly ground black pepper; olive oil; 8 -9 medium garlic cloves (minced or pressed through garlic press, about 2 tablespoons); 1 lb chicken thigh (skinless, boneless, each thigh trimmed of excess fat and halved crosswise); 1 red bell pepper, seeded and cut pole to pole into 1/2-inch-wide strips; 8 ounces spanish chorizo, sliced 1/2 inch thick on the bias (see note); 1 medium onion, chopped fine (about 1 cup); 1 (14 1/2 ounce) can diced tomatoes, drained, minced, and drained again; 2 cups long grain brown rice; 3 cups low sodium chicken broth; 1/3 cup dry white wine; 1/2 teaspoon saffron thread, crumbled; 1 bay leaf; 1 dozen mussels, scrubbed and debearded; 1/2 cup frozen green pea, thawed; 2 teaspoons fresh parsley leaves (chopped); 1 lemon, cut into wedges, for serving

Servings: persons

1 lb extra-large shrimp, peeled and deveined (21/25)
salt & freshly ground black pepper
olive oil
8 -9 medium garlic cloves (minced or pressed through garlic press, about 2 tablespoons)
1 lb chicken thigh (skinless, boneless, each thigh trimmed of excess fat and halved crosswise)
1 red bell pepper, seeded and cut pole to pole into 1/2-inch-wide strips
8 ounces spanish chorizo, sliced 1/2 inch thick on the bias (see note)
1 medium onion, chopped fine (about 1 cup)
1 (14 1/2 ounce) can diced tomatoes, drained, minced, and drained again
2 cups long grain brown rice
3 cups low sodium chicken broth
1/3 cup dry white wine
1/2 teaspoon saffron thread, crumbled
1 bay leaf
1 dozen mussels, scrubbed and debearded
1/2 cup frozen green pea, thawed
2 teaspoons fresh parsley leaves (chopped)
1 lemon, cut into wedges, for serving

1
Adjust oven rack to lower-middle position; heat oven to 350 degrees. Toss shrimp, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon oil, and 1 teaspoon garlic in medium bowl; cover with plastic wrap and refrigerate until needed. Season chicken thighs with salt and pepper; set aside.
2
Heat 2 teaspoons oil in large Dutch oven over medium-high heat until shimmering but not smoking. Add peppers and cook, stirring occasionally, until skin begins to blister and turn spotty black, 3 to 4 minutes. Transfer peppers to small plate and set aside.
3
Add 1 teaspoon oil to now-empty Dutch oven; heat oil until shimmering but not smoking. Add chicken pieces in single layer; cook, without moving pieces, until browned, about 3 minutes. Turn pieces and brown on second side, about 3 minutes longer; transfer chicken to medium bowl. Reduce heat to medium and add chorizo to pot; cook, stirring frequently, until deeply browned and fat begins to render, 4 to 5 minutes. Transfer chorizo to bowl with chicken and set aside.
4
Add enough oil to fat in Dutch oven to equal 2 tablespoons; heat over medium heat until shimmering but not smoking. Add onion and cook, stirring frequently, until softened, about 3 minutes; stir in remaining garlic and cook until fragrant, about 1 minute. Stir in tomatoes; cook until mixture begins to darken and thicken slightly, about 3 minutes. Stir in rice and cook until grains are well coated with tomato mixture, 1 to 2 minutes. Stir in chicken broth, wine, saffron, bay, and 1/2 teaspoon salt; increase heat to medium-high and bring to boil, uncovered, stirring occasionally.
5
Cover pot and transfer to oven; cook until rice absorbs most of liquid, about 30 minutes. Remove pot from oven; add chicken and chorizo, cover pot, and transfer to oven; cook for 15 minutes. Remove pot from oven; scatter shrimp over meat and rice, insert mussels hinged side down into rice (so they stand upright), arrange bell pepper strips in pinwheel pattern, and scatter peas over top. Cover and return to oven; cook until shrimp are opaque and mussels have opened, about 12 minutes.
6
Let paella stand, covered, about 5 minutes. Discard any mussels that have not opened and bay leaf, if it can be easily removed. Sprinkle with parsley and serve, passing lemon wedges separately.

1269

kcal

Calories

Fat

146

Carbs

130

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 18 ingredients. The key ingredients include: 1 lb extra-large shrimp, peeled and deveined (21/25), salt & freshly ground black pepper, olive oil, 8 -9 medium garlic cloves (minced or pressed through garlic press, about 2 tablespoons), and more.

Yes, Brown Rice 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!

Brown Rice Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions