Paella Recipe – Eats Now

Name: Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; Salt and pepper; 1 (3 pound) whole chicken, cut into 8 pieces, back removed and saved for stock; 2 cups diced chorizo; 2 Spanish onions, chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 3 cloves garlic, minced; 1 cup Valencia rice; 1/2 cup dry white wine; 1 pinch saffron; 3 cups chicken stock, hot; 1 (16-ounce) can peeled tomatoes, drained and crushed by hand; 1 cup Spanish beer; 16 large shrimp fresh shrimp, cleaned and de-veined; 16 Manila clams, scrubbed; 2 lobsters tails, shell-on and halved lengthwise; 16 mussels, scrubbed (try and mix different varieties, if possible); 1 cup fresh shelled peas; 1 cup Spanish olives with pimientos; 2 roasted red bell peppers, peeled and sliced thinly

Servings: persons

1 tablespoon olive oil
Salt and pepper
1 (3 pound) whole chicken, cut into 8 pieces, back removed and saved for stock
2 cups diced chorizo
2 Spanish onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 cup Valencia rice
1/2 cup dry white wine
1 pinch saffron
3 cups chicken stock, hot
1 (16-ounce) can peeled tomatoes, drained and crushed by hand
1 cup Spanish beer
16 large shrimp fresh shrimp, cleaned and de-veined
16 Manila clams, scrubbed
2 lobsters tails, shell-on and halved lengthwise
16 mussels, scrubbed (try and mix different varieties, if possible)
1 cup fresh shelled peas
1 cup Spanish olives with pimientos
2 roasted red bell peppers, peeled and sliced thinly

1
Preheat oven to 350 degrees F.
2
Heat oil in a large skillet or paella pan.
3
Season and sear chicken pieces, then remove from the pan.
4
Render the chorizo; add the onion, peppers, and garlic and saute for 2 to 3 minutes.
5
Add the rice, saute until golden, stirring so it won't burn.
6
Add the seared chicken back to the pan, with the wine and saffron, and stir until all the wine is absorbed.
7
Add 2 cups of chicken stock, 1/4 cup at a time, stirring until the rice absorbs the stock.
8
Add the last cup of chicken stock, tomatoes, and the beer.
9
Add the chicken, shrimp, clams, lobster, and mussels, tucking them into the rice.
10
Bake in the oven for 8 to 10 minutes until mussels open.
11
Add the peas and olives and bake for 2 more minutes.
12
Top with thinly sliced roasted peppers.

1041

kcal

Calories

Fat

Carbs

168

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 21 ingredients. The key ingredients include: 1 tablespoon olive oil, Salt and pepper, 1 (3 pound) whole chicken, cut into 8 pieces, back removed and saved for stock, 2 cups diced chorizo, 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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