Paella Recipe – Eats Now

Name: Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 12 lb chorizo sausage, cut into 1/2 inch thick slices; 2 -3 tablespoons vegetable oil; 2 12 lbs chicken legs; 1 teaspoon salt, to taste; ¼ teaspoon pepper, to taste; 2 cups arborio rice; 4 cups chicken stock or 4 cups canned low sodium chicken broth; 14-½ teaspoon dried oregano; 18-¼ teaspoon powdered saffron; 1 large yellow onion, chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 3 cloves garlic, minced; 2 large tomatoes, seeded,chopped,and drained; ¼ cup chopped fresh parsley; 1 (2 ounce) jar pimientos, drained and chopped; 1 cup fresh green peas or 1 cup frozen green pea, thawed; 1 lb large shrimp, peeled and deveined; 18 -20 steamer clams, in shells well scrubbed; ¼ cup chopped fresh parsley, for garnish; 2 limes, cut into wedges,for garnish

Servings: persons

12 lb chorizo sausage, cut into 1/2 inch thick slices
2 -3 tablespoons vegetable oil
2 12 lbs chicken legs
1 teaspoon salt, to taste
¼ teaspoon pepper, to taste
2 cups arborio rice
4 cups chicken stock or 4 cups canned low sodium chicken broth
14-½ teaspoon dried oregano
18-¼ teaspoon powdered saffron
1 large yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
2 large tomatoes, seeded,chopped,and drained
¼ cup chopped fresh parsley
1 (2 ounce) jar pimientos, drained and chopped
1 cup fresh green peas or 1 cup frozen green pea, thawed
1 lb large shrimp, peeled and deveined
18 -20 steamer clams, in shells well scrubbed
¼ cup chopped fresh parsley, for garnish
2 limes, cut into wedges,for garnish

1
In a big non-stick skillet, stir/saute the chorizo over medium heat for about 5 minutes or until browned.
2
Transfer chorizo using a slotted spoon to a paper-towel lined plate.
3
(Add oil as needed to the skillet) Add chicken legs to the skillet; cook for about 10 minutes, turning frequently until legs are browned on all sides.
4
Season with salt and pepper to taste; lower heat to medium-low, cover and cook about 20 minutes or until chicken is tender; transfer chicken to paper towel lined plates.
5
In a saucepan, add the rice, chicken stock, oregano, 1 teaspoon salt, 1/4 teaspoon pepper, and saffron.
6
Bring to a boil; decrease heat to low, cover and cook about 20 minutes or until the rice is tender.
7
Preheat oven to 350.
8
Add 1 tablespoon oil to skillet; add in onion, bell peppers, and garlic; stir/saute over medium heat for about 5 minutes or until tender.
9
Add in tomatoes, parsley, and pimientos; stir/saute 2 more minutes; transfer vegetables to a bowl.
10
Transfer rice to a paella pan that has been sprayed with non-stick cooking spray.
11
Add in chorizo, sauteed vegetables, and peas; gently stir to combine.
12
Press shrimp into the rice mixture and lay chicken legs on top.
13
Arrange clams around them.
14
Bake, uncovered, for about 25-30 minutes or until the clams open up and paella is heated through (throw out any clams that do not open up).
15
Sprinkle with parsley and garnish with lime wedges; serve immediately.

No nutrition data on file — estimate from the ingredient list.

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: 12 lb chorizo sausage, cut into 1/2 inch thick slices, 2 -3 tablespoons vegetable oil, 2 12 lbs chicken legs, 1 teaspoon salt, 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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