Our Favorite Spanish Paella Recipe

Name: Our Favorite Spanish Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups fat-free reduced-sodium chicken broth; 1/8 tsp. saffron threads; 1/2 lb. Mexican chorizo, cut into 1/2-inch-thick slices; 3 slices OSCAR MAYER Bacon, cut into 1-inch pieces Rite Aid 2 For $7.00 thru 02/06; 1 can (14.5 oz.) diced tomatoes, drained King Sooper's 1 lb For $0.99 thru 02/09; 1 red pepper, chopped; 1/2 cup chopped onions King Sooper's 1 lb For $0.99 thru 02/09; 4 cloves garlic, minced; 1/4 cup KRAFT Zesty Italian Dressing; 1 cup long-grain white rice, uncooked; 3/4 lb. uncooked medium shrimp, peeled with tails left on, deveined; 1 lb. tilapia fillets, cut into 1-inch pieces; 1/2 lb. mussels (about 12), cleaned and scrubbed with beards removed; 1/4 cup frozen peas, thawed

Servings: persons

1-1/2 cups fat-free reduced-sodium chicken broth
1/8 tsp. saffron threads
1/2 lb. Mexican chorizo, cut into 1/2-inch-thick slices
3 slices OSCAR MAYER Bacon, cut into 1-inch pieces Rite Aid 2 For $7.00 thru 02/06
1 can (14.5 oz.) diced tomatoes, drained King Sooper's 1 lb For $0.99 thru 02/09
1 red pepper, chopped
1/2 cup chopped onions King Sooper's 1 lb For $0.99 thru 02/09
4 cloves garlic, minced
1/4 cup KRAFT Zesty Italian Dressing
1 cup long-grain white rice, uncooked
3/4 lb. uncooked medium shrimp, peeled with tails left on, deveined
1 lb. tilapia fillets, cut into 1-inch pieces
1/2 lb. mussels (about 12), cleaned and scrubbed with beards removed
1/4 cup frozen peas, thawed

1
Heat oven to 325 degrees F.
2
Bring broth and saffron just to simmer in small saucepan on medium heat.
3
Meanwhile, cook and stir chorizo and bacon in large ovenproof skillet on medium heat 8 to 10 min.
4
or until done.
5
Remove meat from skillet with slotted spoon; drain on paper towels.
6
Add tomatoes, peppers, onions, garlic and dressing to drippings in skillet; cook and stir 5 min.
7
Stir in broth mixture; bring to simmer.
8
Add rice, meat, shrimp and tilapia; stir.
9
Top with mussels, nestling them into rice mixture in skillet; cover.
10
Bake 25 to 30 min.
11
or until liquid is absorbed and mussels open up.
12
Discard any unopened mussels.
13
Top paella with peas.

468

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 14 ingredients. The key ingredients include: 1-1/2 cups fat-free reduced-sodium chicken broth, 1/8 tsp. saffron threads, 1/2 lb. Mexican chorizo, cut into 1/2-inch-thick slices, 3 slices OSCAR MAYER Bacon, cut into 1-inch pieces Rite Aid 2 For $7.00 thru 02/06, and more.

Yes, Our Favorite Spanish 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!

Our Favorite Spanish Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions