Perfect Paella Recipe

Name: Perfect Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 3 garlic cloves, crushed; 1/2 teaspoon crushed red pepper flakes; 2 cups enriched white rice; 1/4 teaspoon saffron thread; 1 bay leaf; 1 quart chicken broth (or stock); 4 fresh spring thyme; 1 1/2 lbs chicken tenders, cut into thirds; salt; fresh ground pepper; 1 red bell pepper, seeded and chopped; 1 medium onion, chopped; 3/4 lb chorizo sausage, casing removed and sliced on an angle; 1 lb large shrimp, peeled and deveined (about 24 shrimp); 18 green lipped mussels, cleaned; 1 cup frozen peas; 2 lemons, zested; Garnish; 1/4 cup flat leaf parsley, chopped; 4 scallions, chopped; lemon wedge; crusty bread

Servings: persons

3 tablespoons extra virgin olive oil
3 garlic cloves, crushed
1/2 teaspoon crushed red pepper flakes
2 cups enriched white rice
1/4 teaspoon saffron thread
1 bay leaf
1 quart chicken broth (or stock)
4 fresh spring thyme
1 1/2 lbs chicken tenders, cut into thirds
salt
fresh ground pepper
1 red bell pepper, seeded and chopped
1 medium onion, chopped
3/4 lb chorizo sausage, casing removed and sliced on an angle
1 lb large shrimp, peeled and deveined (about 24 shrimp)
18 green lipped mussels, cleaned
1 cup frozen peas
2 lemons, zested
Garnish
1/4 cup flat leaf parsley, chopped
4 scallions, chopped
lemon wedge
crusty bread

1
In a very wide pan or paella pan, preheated over medium-high heat, add 2 tablespoons extra-virgin olive oil crushed garlic, red pepper flakes, add rice and saute 2 or 3 minutes. Add saffron threads, bay leaf, broth, and thyme and bring liquids to a boil over high heat. Cover the pan with lid or foil and reduce heat to simmer.
2
In a separate non-stick skillet, over medium-high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil. Season chicken with salt and pepper. Add peppers and onions to the pan and cook 3 minutes longer. Add chorizo to the pan and cook 2 minutes more. Remove pan from heat.
3
After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, scatter lemon zest over the rice and seafood, then cover the pan again. After 5 minutes, remove cover or foil from the paella and discard any unopened mussel shells. Stir rice and seafood mixture and lift out bay and thyme stems. Arrange cooked chicken and peppers, onions and chorizo around the pan. Top with parsley and scallions.
4
Serve with wedges of lemon and warm crusty bread.

1164

kcal

Calories

Fat

139

Carbs

109

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 23 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 3 garlic cloves, crushed, 1/2 teaspoon crushed red pepper flakes, 2 cups enriched white rice, and more.

Yes, Perfect 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.

That's it — enjoy your meal!

Perfect Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions