Paella Recipe – Eats Now

Name: Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb shrimp, peeled and deveined (21-25/pd); 1 lb chorizo sausage, bias cut; 1 lb chicken thigh, deboned and cut in half (1 thigh for each guest); 18 mussels (bring to room temp and throw away any that are already open); 1 yellow onion, chopped; 1 red pepper, bite sized pieces; 14 ounces diced tomatoes, drained (you want just the diced tomato); ¾ cup white wine (and a little more for the cook!); 3 cups chicken broth; ½ teaspoon saffron; ½ cup frozen peas; olive oil; ½ teaspoon salt & pepper; 2 crushed garlic cloves; 6 crushed garlic cloves; 1 ½ cups arborio rice; 1 bay leaf; crunchy French bread; butter

Servings: persons

1 lb shrimp, peeled and deveined (21-25/pd)
1 lb chorizo sausage, bias cut
1 lb chicken thigh, deboned and cut in half (1 thigh for each guest)
18 mussels (bring to room temp and throw away any that are already open)
1 yellow onion, chopped
1 red pepper, bite sized pieces
14 ounces diced tomatoes, drained (you want just the diced tomato)
¾ cup white wine (and a little more for the cook!)
3 cups chicken broth
½ teaspoon saffron
½ cup frozen peas
olive oil
½ teaspoon salt & pepper
2 crushed garlic cloves
6 crushed garlic cloves
1 ½ cups arborio rice
1 bay leaf
crunchy French bread
butter

1
Mix 1 T oil, 1/2 t salt, 1/2 t pepper, 2 crushed garlic cloves.
2
Marinade shrimp in mixture and set aside.
3
Heat 2 T oil in pan; saute red pepper until black and blistery.
4
Remove.
5
Add 1 t oil to pan; S&P chicken both sides; brown 3-5 minutes on each side.
6
Remove.
7
Add sausage to pan; brown 2-5 minutes.
8
Remove.
9
Leave 2 T of drippings in pan and add (and stir):
10
*** Onion until golden and translucent - few minutes.
11
*** 6 cloves crushed garlic - 1 minute.
12
*** Diced tomato til dark color - 1-2 minutes0.
13
*** Arborio rice to coat - 2 minutes.
14
*** 3/4 cup white wine.
15
*** 3 cups chicken broth (I microwave the broth before I add it so it's at least warm).
16
*** Chicken thighs and sausage.
17
*** Bay leaf.
18
*** 1/2 t saffron.
19
Put the lid on and bring to simmer on stove; then put into oven with lid on at 350 degrees F for 15 minutes - or until liquid is absorbed.
20
Sometimes it takes longer - it depends on the pan.
21
Don't let it get too dry, though.
22
At 15 minutes check it and stir it - that'll tell you how much longer to go.
23
When liquid is mostly absorbed, layer on top: (Shrimp, Mussels (throw out any that are open - push the pointed side down into the rice so they are standing up), Red peppers, 1/2 cup frozen peas).
24
Back into the oven, cover off, for 10-12 minutes.
25
Out of oven - let rest at least 5 minutes.
26
Sprinkle chopped parsley on top before serving - and serve in the pot!
27
No salad is necessary - I serve with crunchy french bread and butter.
28
And I like it with Sangria or red wine or beer.
29
Enjoy!

1218

kcal

Calories

Fat

133

Carbs

130

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 19 ingredients. The key ingredients include: 1 lb shrimp, peeled and deveined (21-25/pd), 1 lb chorizo sausage, bias cut, 1 lb chicken thigh, deboned and cut in half (1 thigh for each guest), 18 mussels (bring to room temp and throw away any that are already open), 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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