Paella Recipe – Eats Now

Name: Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds small clams, littlenecks or cockles; 3 pounds mussels, cleaned and beards removed; 2 white onions, finely diced; 1 cup extra-virgin olive oil; 2 pounds chorizo, cooked halfway and medium sliced; 1 tablespoon fresh chopped garlic; ¼ cups tomato broth, whole peeled can tomatoes pureed in blender; 1 ounce saffron; 1 cup chopped basil leaves; 1 cup chopped flat-leaf parsley; 8 cups short grain rice, or Spanish rice; Salt and freshly ground black pepper

Servings: persons

3 pounds small clams, littlenecks or cockles
3 pounds mussels, cleaned and beards removed
2 white onions, finely diced
1 cup extra-virgin olive oil
2 pounds chorizo, cooked halfway and medium sliced
1 tablespoon fresh chopped garlic
¼ cups tomato broth, whole peeled can tomatoes pureed in blender
1 ounce saffron
1 cup chopped basil leaves
1 cup chopped flat-leaf parsley
8 cups short grain rice, or Spanish rice
Salt and freshly ground black pepper

1
Preheat the oven to 400 degrees F.
2
Wash and inspect all of the shellfish, reserve in the refrigerator.
3
In a large, thick, bottom pot with shallow sides, saute the onion with 1/2 of the olive oil until tender.
4
Add chorizo and garlic, and saute for 5 minutes.
5
Add tomato broth, saffron, 1/2 of the basil, and 1/2 of the parsley.
6
Bring to a boil.
7
Add all the shellfish, rice and season with salt and pepper.
8
Bring to a simmer, cover and finish in the oven.
9
Cook for 10 to 15 minutes, or until rice is tender and the clams have opened.
10
Remove from the oven and season the top with salt, pepper, the remaining parsley, basil, and the olive oil.

1925

kcal

Calories

Fat

304

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 pounds small clams, littlenecks or cockles, 3 pounds mussels, cleaned and beards removed, 2 white onions, finely diced, 1 cup extra-virgin olive oil, and more.

Yes, Paella falls under the Soups & Stews 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