Paella Recipe – Eats Now

Name: Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons olive oil, divided; 2 ¼ teaspoons paprika; 1 ½ teaspoons dried oregano; 1 dash salt and black pepper (to taste); ¼ teaspoon garlic powder; ¼ teaspoon creole seasoning (optional); 34 pinch saffron threads or ¼ teaspoon turmeric; 1 bay leaf; ½ cup flat-leaf Italian parsley, chopped; 3 cups chicken stock; 1 lemon, zested; 2 14 garlic cloves, crushed; 1 ½ cups uncooked short-grain white rice; ¾ teaspoon crushed red pepper flakes; 34 Spanish onion, chopped; 34 red bell pepper, coarsely chopped; 34 lb chorizo sausage, sliced; 34 lb shrimp, peeled and deveined; 0.5 (16 ounce) can diced tomatoes (with 1/2 can juice too); ¾ cup frozen peas; 1 12 lbs boneless skinless chicken breasts, cut into 2 inch pieces

Servings: persons

6 tablespoons olive oil, divided
2 ¼ teaspoons paprika
1 ½ teaspoons dried oregano
1 dash salt and black pepper (to taste)
¼ teaspoon garlic powder
¼ teaspoon creole seasoning (optional)
34 pinch saffron threads or ¼ teaspoon turmeric
1 bay leaf
½ cup flat-leaf Italian parsley, chopped
3 cups chicken stock
1 lemon, zested
2 14 garlic cloves, crushed
1 ½ cups uncooked short-grain white rice
¾ teaspoon crushed red pepper flakes
34 Spanish onion, chopped
34 red bell pepper, coarsely chopped
34 lb chorizo sausage, sliced
34 lb shrimp, peeled and deveined
0.5 (16 ounce) can diced tomatoes (with 1/2 can juice too)
¾ cup frozen peas
1 12 lbs boneless skinless chicken breasts, cut into 2 inch pieces

1
In a medium bowl, mix together 2 tablespoons olive oil, paprika (I use 1/4 tsp smoked paprika and 2 tsp regular), oregano, salt and pepper.
2
Stir in chicken pieces to coat.
3
Cover and refrigerate.
4
Heat 2 tablespoons olive oil in a large skilled over medium heat.
5
Stir in garlic, red pepper flakes and rice.
6
Cook, stirring to coat rice with oil, about 3 minutes.
7
Stir in saffron threads or turmeric, bay leaf, parsley, chicken stock, garlic powder, creole seasoning and lemon zest.
8
Bring to a boil, cover, and reduce heat to medium low.
9
Simmer 20 minutes.
10
Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat.
11
Stir in marinated chicken and onion; cook 5 minutes.
12
Stir in bell pepper and sausage, peas, tomatoes/juice; cook 5 minutes.
13
Stir in shrimp; cook, turning the shrimp, until both sides are pink.
14
Spread over rice in a serving bowl.

8012

kcal

Calories

Fat

792

Carbs

1103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: 6 tablespoons olive oil, divided, 2 ¼ teaspoons paprika, 1 ½ teaspoons dried oregano, 1 dash salt and black pepper (to taste), and more.

Yes, 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.

Paella

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