Small Batch Paella Recipe

Name: Small Batch Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon saffron, crushed and steeped in 3 T. stock; 1 1/2 cups broth (either chicken broth, or half chicken, half clam juice); 1 cup diced peeled tomatoes; 1/2 - 1 teaspoon paprika, preferably Spanish; 1 dash turmeric (for color); olive oil; 1/2 medium onion, diced; 1/4 cup finely diced carrot; 2 -3 minced garlic cloves; 4 -6 ounces boneless chicken thighs, with skin; 1 roasted peeled red pepper, cut into slices (or from jar); 1 cup paella rice or 1 cup other mediterranean rice; 12 mussels, debearded and scrubbed (or unpeeled shrimp or large scallops); 1 ounce spanish chorizo, chopped or 1 ounce equivalent amount cooked diced pancetta; OPTIONAL INGREDIENTS; you could add artichoke heart, peas, different cooked sausages, and whatever else strikes your fancy, but adjust proportions so tha

Servings: persons

1 teaspoon saffron, crushed and steeped in 3 T. stock
1 1/2 cups broth (either chicken broth, or half chicken, half clam juice)
1 cup diced peeled tomatoes
1/2 - 1 teaspoon paprika, preferably Spanish
1 dash turmeric (for color)
olive oil
1/2 medium onion, diced
1/4 cup finely diced carrot
2 -3 minced garlic cloves
4 -6 ounces boneless chicken thighs, with skin
1 roasted peeled red pepper, cut into slices (or from jar)
1 cup paella rice or 1 cup other mediterranean rice
12 mussels, debearded and scrubbed (or unpeeled shrimp or large scallops)
1 ounce spanish chorizo, chopped or 1 ounce equivalent amount cooked diced pancetta
OPTIONAL INGREDIENTS
you could add artichoke heart, peas, different cooked sausages, and whatever else strikes your fancy, but adjust proportions so tha

1
Boil together the broth, saffron and the broth it steeped in, tomato, paprika, turmeric, salt and pepper. Heat oil in the paella pan or cast iron 12 inch frying pan. Add garlic and onion and cook until soft, then remove.
2
Brown chicken, adding oil as needed, until about 75% done, then remove.Scrape bottom of pan, add more oil, add rice, and cook until translucent. Add boiling broth, cook at medium for 5 minutes. DO NOT STIR.
3
Reduce heat, arrange chicken, red pepper, mussels, chorizo, and any optional ingredients, and cook 15 minutes. Cover, continue cooking on very low, about 5 more minutes. You may need to move the pan around so heat is even; you want the water to be absorbed and the bottom to begin to get crusty.
4
Let stand about 5 minutes, discard shellfish that do not open.

565

kcal

Calories

Fat

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 16 ingredients. The key ingredients include: 1 teaspoon saffron, crushed and steeped in 3 T. stock, 1 1/2 cups broth (either chicken broth, or half chicken, half clam juice), 1 cup diced peeled tomatoes, 1/2 - 1 teaspoon paprika, preferably Spanish, and more.

Yes, Small Batch Paella falls under the Soups & Stews 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.

Small Batch Paella

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