Paella Recipe – Eats Now

Name: Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 lb. chicken legs and thighs (skinless, boned if possible); 2 Tbsp. olive oil; 3 medium size (about 8 oz.) mildly seasoned chorizos, crumbled; 4 slices bacon, diced; 1 large onion, chopped; 2 cloves garlic, minced or mashed; 1 1/4 c. long grain rice; 1/8 tsp. saffron (optional); 1 (16 oz.) can stewed tomatoes; 1 (14 oz.) can regular strength chicken broth; 2 Tbsp. each: minced parsley and white wine vinegar; 1/2 c. dry white wine; 1 tsp. each: oregano leaves, round coriander, paprika and salt; 1 lb. medium shrimp, shelled and deveined; 1 (10 oz.) pkg. frozen peas; 2 (about 3 1/2 oz. each) cans smoked clams or smoked oysters, well drained

Servings: persons

2 lb. chicken legs and thighs (skinless, boned if possible)
2 Tbsp. olive oil
3 medium size (about 8 oz.) mildly seasoned chorizos, crumbled
4 slices bacon, diced
1 large onion, chopped
2 cloves garlic, minced or mashed
1 1/4 c. long grain rice
1/8 tsp. saffron (optional)
1 (16 oz.) can stewed tomatoes
1 (14 oz.) can regular strength chicken broth
2 Tbsp. each: minced parsley and white wine vinegar
1/2 c. dry white wine
1 tsp. each: oregano leaves, round coriander, paprika and salt
1 lb. medium shrimp, shelled and deveined
1 (10 oz.) pkg. frozen peas
2 (about 3 1/2 oz. each) cans smoked clams or smoked oysters, well drained

1
In a large kettle, brown chicken pieces well in the olive oil over medium-high heat.
2
Remove chicken and set aside.
3
Discard any fat in pan.
4
Add chorizos and bacon to pan and cook, stirring until lightly browned.
5
Add the onion and garlic and cook, stirring, until soft.
6
Add the rice and saffron to pan and stir until rice is lightly browned (about 5 minutes).
7
Add tomatoes, chicken broth, parsley, vinegar, wine, oregano, coriander, paprika and salt to the pan.
8
Arrange chicken pieces on top.
9
(Can be refrigerated for up to a day before cooking.)
10
Cover and bring mixture to boiling over medium heat, stirring as necessary. Simmer until chicken and rice are tender, about 20 minutes.
11
Add shrimp; cover and simmer 5 minutes or until shrimp are firm and pink.
12
Remove from heat.
13
With tongs, remove chicken pieces and set aside; keep warm.
14
Stir peas and smoked clams or oysters into rice mixture.
15
If desired, transfer to a wide, deep serving platter.
16
Arrange chicken around rice and seafood mixture.

No nutrition data on file — estimate from the ingredient list.

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 16 ingredients. The key ingredients include: 2 lb. chicken legs and thighs (skinless, boned if possible), 2 Tbsp. olive oil, 3 medium size (about 8 oz.) mildly seasoned chorizos, crumbled, 4 slices bacon, diced, 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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