Paella Recipe – Eats Now

Name: Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. dry white wine; 3 Tbsp. saffron threads; light vegetable oil cooking spray; 1 c. chopped onion (1 medium onion); 1 c. arborio rice; 1 banana pepper, trimmed and cut into strips; 1 red bell pepper, trimmed and cut into strips; 1 yellow bell pepper, trimmed and cut into strips; 3 c. hot chicken stock, fat skimmed off; 6 oz. boneless, skinless chicken breast, cubed; 1/2 c. squid rings; 1/2 lb. medium shrimp, peeled and deveined; 12 mussels, scrubbed; 12 littleneck clams, scrubbed; 4 (3 oz.) freshwater lobster tails or 2 (6 oz.) lobster tails, cut in half; 1/2 c. canned sliced artichoke hearts; 1 c. frozen peas, thawed; 1 c. chopped tomato (1 medium tomato)

Servings: persons

1/2 c. dry white wine
3 Tbsp. saffron threads
light vegetable oil cooking spray
1 c. chopped onion (1 medium onion)
1 c. arborio rice
1 banana pepper, trimmed and cut into strips
1 red bell pepper, trimmed and cut into strips
1 yellow bell pepper, trimmed and cut into strips
3 c. hot chicken stock, fat skimmed off
6 oz. boneless, skinless chicken breast, cubed
1/2 c. squid rings
1/2 lb. medium shrimp, peeled and deveined
12 mussels, scrubbed
12 littleneck clams, scrubbed
4 (3 oz.) freshwater lobster tails or 2 (6 oz.) lobster tails, cut in half
1/2 c. canned sliced artichoke hearts
1 c. frozen peas, thawed
1 c. chopped tomato (1 medium tomato)

1
Preheat the oven to 350u00b0.
2
Put the white wine and saffron threads in a small bowl and set aside.
3
Preheat a large, heavy paella pan or frying pan for about 1 minute over medium-high heat. Spray it 4 times with the vegetable oil.
4
Saute the onion for 2 to 3 minutes until limp.
5
Add the rice and saute for about 1 minute until golden.
6
Add the wine and saffron and stir until the liquid is completely absorbed.
7
Stir in the peppers.
8
Add the hot chicken stock 1/4 cup at a time, stirring until absorbed.
9
Keep the stock over low heat.
10
When only 1/2 cup of the chicken stock remains to be added, stir in the chicken.
11
With the last addition of stock, stir in the squid and shrimp.
12
Turn the burner off.
13
The rice should be tender.

746

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: 1/2 c. dry white wine, 3 Tbsp. saffron threads, light vegetable oil cooking spray, 1 c. chopped onion (1 medium onion), 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.

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