Paella Recipe – Eats Now

Name: Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless chicken breasts or thighs, preferably free-range or organic, skin on, each quartered; Sea salt and freshly ground black pepper; All-purpose flour, for dusting; Olive oil; 4 ounces chorizo, sliced; 6 slices pancetta or bacon; 1 onion, finely chopped; 4 cloves of garlic, finely chopped; 2 quarts hot chicken stock, preferably organic; 2 large pinches of saffron; 1 heaped teaspoon smoked paprika; 1 pound paella rice or medium grain rice; Small bunch flat leaf parsley, leaves picked and chopped, stalks chopped; 2 handfuls peas, fresh or frozen; 10 jumbo shrimp; Optional: 1 pound mussels, scrubbed; Optional: 2 small squid, halved and scored

Servings: persons

6 boneless chicken breasts or thighs, preferably free-range or organic, skin on, each quartered
Sea salt and freshly ground black pepper
All-purpose flour, for dusting
Olive oil
4 ounces chorizo, sliced
6 slices pancetta or bacon
1 onion, finely chopped
4 cloves of garlic, finely chopped
2 quarts hot chicken stock, preferably organic
2 large pinches of saffron
1 heaped teaspoon smoked paprika
1 pound paella rice or medium grain rice
Small bunch flat leaf parsley, leaves picked and chopped, stalks chopped
2 handfuls peas, fresh or frozen
10 jumbo shrimp
Optional: 1 pound mussels, scrubbed
Optional: 2 small squid, halved and scored

1
Preheat the oven to 375 degrees F. Season the chicken pieces and dust with flour.
2
Heat a little olive oil in a large deep pan and fry the chicken until golden brown on both sides.
3
Place the pieces on a baking tray and into the oven for 30 minutes.
4
Put the pan back on the heat.
5
Add the sliced chorizo and pancetta or bacon and fry until browned and crispy.
6
Then add the onion and garlic and cook until soft.
7
Meanwhile infuse half the hot chicken stock with the saffron.
8
Add the smoked paprika, rice, and infused stock and leave to cook on a medium heat, stirring from time to time.
9
After 20 minutes the rice should be nearly cooked.
10
At this point, pour in the rest of the stock along with the peas, shrimp, and the mussels and squid if you are using them.
11
Place a lid on the pan and cook for 10 minutes more.
12
Finally, add the cooked chicken and serve sprinkled with chopped parsley and a wedge of lemon.

1355

kcal

Calories

Fat

114

Carbs

153

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 17 ingredients. The key ingredients include: 6 boneless chicken breasts or thighs, preferably free-range or organic, skin on, each quartered, Sea salt and freshly ground black pepper, All-purpose flour, for dusting, Olive oil, 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