Paella Recipe – Eats Now

Name: Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon sweet paprika; 2 teaspoons dried oregano; kosher salt; fresh ground black pepper; 1 (3 lb) frying chickens, cut in 10 pieces; 1/4 cup extra virgin olive oil; 2 chorizo sausages, thickly sliced; 1 Spanish onion, diced; 4 garlic cloves, crushed; 1 cup chopped flat leaf parsley (reserve some for garnish); 1 (15 ounce) can whole tomatoes, drained and hand-crushed; 4 cups short grain Spanish rice; 6 cups warm water; 1 pinch saffron thread; 1 dozen littleneck clams, scrubbed; 1 lb large raw shrimp, peeled and deveined; 2 lobster tails; 1/2 cup sweet peas, frozen and thawed; lemon wedge, for serving

Servings: persons

1 tablespoon sweet paprika
2 teaspoons dried oregano
kosher salt
fresh ground black pepper
1 (3 lb) frying chickens, cut in 10 pieces
1/4 cup extra virgin olive oil
2 chorizo sausages, thickly sliced
1 Spanish onion, diced
4 garlic cloves, crushed
1 cup chopped flat leaf parsley (reserve some for garnish)
1 (15 ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups warm water
1 pinch saffron thread
1 dozen littleneck clams, scrubbed
1 lb large raw shrimp, peeled and deveined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
lemon wedge, for serving

1
Combine first 4 ingredients in a small bowl. Rub mixture all over chicken; marinate for 1 hour, covered, in refrigerator.
2
Heat oil in paella pan over medium-high heat. Saute chorizio until browned, remove and reserve. Add chicken skin side down and brown on all sides, turning with tongs. Add salt and freshly ground black pepper Remove chicken from pan and reserve.
3
In sam pan, saute onions, garlic, and parsley for 2-3 minutes over medium heat. Add tomatoes and cook until mixture carmelizes a bit and flavors meld. Fold in rice and stir-fry to coat grains. Pour in water and simmer fo 10 minutes, gently moving pan around so the rice cooks evenly and absorbs liquid.
4
Add chicken, chorizio, and saffron. Add clams and shrimp, tucking them into the rice. Shrimp will take about 8 minutes to cook.
5
Give paella a good shake and let it simmer, without stirring, until rice is al dente, about 15 minutes.
6
During last 5 minutes of cooking, when rice is filling the pan, add lobster tails. When paella is cooked and rice looks fluffy and moist, turn heat up for 40 seconds until you can small the rice toast at the bottom of the pan. Then it's perfect!

1179

kcal

Calories

Fat

194

Carbs

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.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 tablespoon sweet paprika, 2 teaspoons dried oregano, kosher salt, fresh ground black pepper, 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

How did you like this recipe?

Frequently Asked Questions