Parsley Paella with Peppered Shrimp, String Beans a

Name: Parsley Paella with Peppered Shrimp, String Beans and Snails
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound large shrimp (about 12); Salt; 1/2 teaspoon freshly ground coarse black pepper; 1 tablespoon fruity olive oil; 2 large chicken thighs, boned, cut in quarters; 2 ounces chorizo, sliced fairly thin; 2 large shallots, chopped; 3 medium cloves garlic, chopped; 2 ounces string beans, cut in 1/2-inch lengths; 1 cup short-grained rice, such as Italian Arborio; 2 1/4 cups shellfish stock or chicken stock; 1/2 teaspoon saffron threads; 12 large canned snails; 2 pimentos, cut in strips

Servings: persons

3/4 pound large shrimp (about 12)
Salt
1/2 teaspoon freshly ground coarse black pepper
1 tablespoon fruity olive oil
2 large chicken thighs, boned, cut in quarters
2 ounces chorizo, sliced fairly thin
2 large shallots, chopped
3 medium cloves garlic, chopped
2 ounces string beans, cut in 1/2-inch lengths
1 cup short-grained rice, such as Italian Arborio
2 1/4 cups shellfish stock or chicken stock
1/2 teaspoon saffron threads
12 large canned snails
2 pimentos, cut in strips

1
Butterfly each shrimp by cutting along the back, through the shell, to remove the black vein.
2
Rinse, then spread it wide open, leaving the shell on.
3
Sprinkle with salt and the freshly ground black pepper.
4
Set aside for at least 1/2 hour.
5
In a large, heavy pan, with a tight-fitting lid, heat the olive oil over medium-high heat.
6
Season the chicken thighs well with salt and pepper, then add to the hot oil, skin-side down.
7
Cook for about 2 minutes, or until the skin just begins to brown.
8
Add the chorizo slices and toss with the chicken.
9
Cook for 1 minute.
10
Add the shallots, the garlic, and the string beans.
11
Mix well.
12
Add the rice, stirring to incorporate well and to coat the rice thoroughly with oil.
13
Add the stock and the saffron threads.
14
Stir well.
15
Bring the mixture to a boil, reduce the heat, cover, and simmer for 15 minutes.
16
Embed the shrimp in the top part of the rice, then scatter the snails and the pimento strips around the shrimp, all in a decorative pattern.
17
Cover and cook for 10 minutes more, or until the liquid has been absorbed and the rice is just cooked.
18
Remove from oven, and cover with a damp tea towel for 10 minutes.
19
Serve at the table out of the pan.

703

kcal

Calories

Fat

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

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3/4 pound large shrimp (about 12), Salt, 1/2 teaspoon freshly ground coarse black pepper, 1 tablespoon fruity olive oil, and more.

Yes, Parsley Paella with Peppered Shrimp, String Beans and Snails 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.

That's it — enjoy your meal!

Parsley Paella with Peppered Shrimp, String Beans and Snails

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions