Paella Espania Recipe

Name: Paella Espania
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 frying chicken, cut in 12 pieces; Salt and black pepper, to taste; 1 teaspoon dried oregano; 1/4 cup olive oil; 2 Spanish chorizo sausages; 2 garlic cloves, crushed; 1/2 Spanish onion, diced; 2 ripe tomatoes, peeled, seeded and finely chopped; Pinch sweet paprika; 2 cups Spanish rice, short to medium grain, like Valencia; 2 teaspoons saffron threads; 6 cups warm stock or water; 2 lobster tails, split; 1 pound calamari (squid), cleaned and cut in rings; 1 pound jumbo shrimp; 1 dozen mussels, cleaned; 1/2 cup sweet peas, frozen and thawed; Lemon wedges; Pimentos, cut in strips

Servings: persons

1 frying chicken, cut in 12 pieces
Salt and black pepper, to taste
1 teaspoon dried oregano
1/4 cup olive oil
2 Spanish chorizo sausages
2 garlic cloves, crushed
1/2 Spanish onion, diced
2 ripe tomatoes, peeled, seeded and finely chopped
Pinch sweet paprika
2 cups Spanish rice, short to medium grain, like Valencia
2 teaspoons saffron threads
6 cups warm stock or water
2 lobster tails, split
1 pound calamari (squid), cleaned and cut in rings
1 pound jumbo shrimp
1 dozen mussels, cleaned
1/2 cup sweet peas, frozen and thawed
Lemon wedges
Pimentos, cut in strips

1
Rinse the chicken pieces and pat dry.
2
Season all over with salt, black pepper, and oregano.
3
Heat the oil in a paella pan or wide skillet.
4
Brown the chicken on all sides, when nearly cooked through, add the chorizo links and brown.
5
Remove the chicken and sausage from the pan.
6
Cut the sausages into slices and set aside.
7
Drain out excess oil but don't clean the pan.
8
Make a sofrito by sautiing the garlic, onion, and tomatoes, cook until the mixture caramelizes a bit and the flavors meld.
9
Season with salt, black pepper, and paprika.
10
Add the rice, stirring to coat the grains.
11
Steep the saffron in 1/4-cup hot water for 5 minutes then stir it into the rice.
12
Add the stock/water and simmer for 10 minutes, gently moving the pan around so the rice cooks and absorbs evenly.
13
Do not cover or constantly stir like risotto.
14
Add the shellfish and the reserved chicken and sausage.
15
Simmer, without stirring, until the rice is al dente and the mussels have opened. (Do not eat any mussels that do not.)
16
Scatter the peas on top and continue to cook until the liquid is absorbed.
17
The ideal paella has a toasted rice bottom called socarrat.
18
Allow to rest off the heat for 5 minutes before serving.
19
Garnish with lemon wedges and strips of pimento.

757

kcal

Calories

Fat

101

Carbs

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 frying chicken, cut in 12 pieces, Salt and black pepper, to taste, 1 teaspoon dried oregano, 1/4 cup olive oil, and more.

Yes, Paella Espania 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 Espania

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