Paella Recipe – Eats Now

Name: Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. olive oil or vegetable oil; 1 to 1/2 lb. broiler-fryer chicken pieces; 1 medium onion, chopped; 1 clove garlic, chopped; 3 c. water; 1 1/2 c. uncooked rice; 1 can (16 oz.) tomatoes; 2 tsp. salt; 1 Tbsp. paprika; 1 Tbsp. instant chicken bouillon; 1/2 tsp. pepper; 1/8 tsp. saffron or ground turmeric; 1/2 tsp. ground red pepper; 1 lb. clean raw shrimp; 1 can (24 oz.) steamed clams in shells, drained; 1 can (15 oz.) artichoke hearts, drained and cut up; 1 pkg. (10 oz.) frozen peas, thawed; 1 jar (2 oz.) sliced pimiento, drained

Servings: persons

1/4 c. olive oil or vegetable oil
1 to 1/2 lb. broiler-fryer chicken pieces
1 medium onion, chopped
1 clove garlic, chopped
3 c. water
1 1/2 c. uncooked rice
1 can (16 oz.) tomatoes
2 tsp. salt
1 Tbsp. paprika
1 Tbsp. instant chicken bouillon
1/2 tsp. pepper
1/8 tsp. saffron or ground turmeric
1/2 tsp. ground red pepper
1 lb. clean raw shrimp
1 can (24 oz.) steamed clams in shells, drained
1 can (15 oz.) artichoke hearts, drained and cut up
1 pkg. (10 oz.) frozen peas, thawed
1 jar (2 oz.) sliced pimiento, drained

1
Heat oil in Dutch oven until hot.
2
Cook chicken over medium heat until brown on all sides, about 15 minutes.
3
Remove chicken. Cook and stir onion and garlic in oil until onion is tender. Drain fat from Dutch oven.
4
Stir in water, rice, tomatoes, salt, paprika, bouillon, 1/2 teaspoon pepper, saffron and 1/2 teaspoon red pepper; add chicken.
5
Heat to boiling; reduce heat.
6
Cover; simmer 20 minutes.
7
Stir shrimp and clams into chicken mixture. Cover and simmer 5 minutes.
8
Add artichoke hearts and peas; cover and heat until hot, 5 to 10 minutes.
9
Serve in paella pan or large shallow baking dish; garnish with pimiento.

695

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 18 ingredients. The key ingredients include: 1/4 c. olive oil or vegetable oil, 1 to 1/2 lb. broiler-fryer chicken pieces, 1 medium onion, chopped, 1 clove garlic, chopped, and more.

Yes, Paella falls under the Meat & Poultry 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!

Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions