Paella Recipe – Eats Now

Name: Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2/3 cup olive oil; 4 teaspoons oregano; 4 teaspoons dry basil; 3 cloves garlic, minced or pressed; 2 teaspoons salt; 1 teaspoon pepper; 2 whole boneless chicken breasts, skinned and cut in bite-size pieces (1 lb.); 12 large shrimp; 3 chorizo sausage, in small pieces (3 oz.); 2 large yellow onions, chopped; 1 large green pepper, chopped; 2 cups rice; 3 cups hot chicken broth; 4 large tomatoes, peeled, seeded and chopped; 1/2 - 1 teaspoon powdered saffron; 1 teaspoon coriander; 1 cup frozen peas; 1/2 - 3/4 lb scallops; 12 clams or 12 mussels; 2 pimientos, cut into strips

Servings: persons

2/3 cup olive oil
4 teaspoons oregano
4 teaspoons dry basil
3 cloves garlic, minced or pressed
2 teaspoons salt
1 teaspoon pepper
2 whole boneless chicken breasts, skinned and cut in bite-size pieces (1 lb.)
12 large shrimp
3 chorizo sausage, in small pieces (3 oz.)
2 large yellow onions, chopped
1 large green pepper, chopped
2 cups rice
3 cups hot chicken broth
4 large tomatoes, peeled, seeded and chopped
1/2 - 1 teaspoon powdered saffron
1 teaspoon coriander
1 cup frozen peas
1/2 - 3/4 lb scallops
12 clams or 12 mussels
2 pimientos, cut into strips

1
In a bowl, combine olive oil, oregano, dry basil, garlic, salt and pepper.
2
Place chicken and shrimp in another bowl; pour over marinade. Cover and refrigerate overnight. Heat about 1 tablespoon marinade in frypan over medium heat. Remove chicken and drain; add to pan and cook until lightly brown.
3
Remove from pan; set aside. Add sausage to pan; cook over medium heat until well browned.
4
Add onions and green pepper to pan; raise heat to medium-high; cook until vegetables are soft. Stir in rice; brown slightly.
5
Add broth, tomatoes, saffron, coriander, chicken and sausage; boil, cover, heat and simmer for 25 minutes, stirring occasionally until rice is tender.
6
Add peas and scallops; toss gently.
7
Transfer Paella to large ovenproof 6-quart baking dish or paella pan.
8
Drain shrimp; push into rice mixture along with clams.
9
Bake, covered, in 350 degrees oven for 15 to 20 minutes, or until shrimp are pink and clams open.
10
Garnish with pimento strips, if desired.

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 20 ingredients. The key ingredients include: 2/3 cup olive oil, 4 teaspoons oregano, 4 teaspoons dry basil, 3 cloves garlic, minced or pressed, 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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