Paella Recipe – Eats Now

Name: Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon Olive Oil; 2 strips Thick Cut Bacon, Chopped; 3 whole Chicken Thighs, Boneless And Skinless, Halfed; Salt And Pepper, to taste; 1 whole Medium Onion, Chopped; 3 cloves Garlic, Minced; 2 cups Long Grain White Rice; 1 jar 7 Oz. Sliced Pimentos In Juice; 1 envelope Sazon Con Azafran Or 1/2 Tsp Crushed Saffron Threads; 2 cups Bottled Clam Juice; 1- 1/2 cup Chicken Stock; 16 whole Large Raw Shrimp, Peeled And Deveined; 1 whole Andouille Sausage, Sliced; 1 cup Frozen Peas; Lemon Wedges

Servings: persons

1 teaspoon Olive Oil
2 strips Thick Cut Bacon, Chopped
3 whole Chicken Thighs, Boneless And Skinless, Halfed
Salt And Pepper, to taste
1 whole Medium Onion, Chopped
3 cloves Garlic, Minced
2 cups Long Grain White Rice
1 jar 7 Oz. Sliced Pimentos In Juice
1 envelope Sazon Con Azafran Or 1/2 Tsp Crushed Saffron Threads
2 cups Bottled Clam Juice
1- 1/2 cup Chicken Stock
16 whole Large Raw Shrimp, Peeled And Deveined
1 whole Andouille Sausage, Sliced
1 cup Frozen Peas
Lemon Wedges

1
Preheat oven to 450 degrees F.
2
In a large pot, heat olive oil over medium-high heat.
3
Add chopped bacon cook about 6 minutes.
4
Using a slotted spoon, remove from pot and drain on paper lined plate.
5
Sprinkle chicken pieces with salt and pepper.
6
Add chicken to pot with bacon drippings in pot and cook over medium heat until brown.
7
Remove chicken from pot and set aside.
8
Add chopped onions and garlic to pot and saute until they begin to brown and crisp, scraping up any browned bits, about 8 minutes.
9
Stir in rice, roasted pimentos with juices and Sazon.
10
Add clam juice and chicken stock to pot and bring rice mixture to simmer.
11
Remove from heat.
12
Pour rice mixture into 15x10x2-inch glass baking dish.
13
Arrange chicken, shrimp and sausage over the rice.
14
Sprinkle with chopped bacon and peas.
15
Cover with foil.
16
Bake paella until chicken is cooked through and rice is tender, about 45 minutes.
17
Remove foil from baking dish.
18
Let paella stand 10 minutes.
19
Serve with lemon wedges.

1057

kcal

Calories

Fat

Carbs

137

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.

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

You need 15 ingredients. The key ingredients include: 1 teaspoon Olive Oil, 2 strips Thick Cut Bacon, Chopped, 3 whole Chicken Thighs, Boneless And Skinless, Halfed, Salt And Pepper, to taste, 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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