Spanish Paella Recipe

Name: Spanish Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10 1/2 ounce) cans low sodium chicken broth, undiluted; ½ teaspoon saffron thread; ¼ teaspoon salt; ⅛ teaspoon black pepper; 1 tablespoon olive oil; cooking spray; 1 lb boneless skinless chicken breast, cut into 1-inch pieces; 1 cup onion, chopped; 2 garlic cloves, chopped; 2 cups red bell peppers, julienned; 2 cups fresh tomatoes, chopped; 1 ½ cups arborio rice, uncooked or 1 ½ cups other short-grain rice; ½ cup water; 1 lb medium shrimp, peeled and deveined; 16 mussels, scrubbed and debearded; 8 small clams, scrubbed; 1 cup frozen peas, thawed

Servings: persons

2 (10 1/2 ounce) cans low sodium chicken broth, undiluted
½ teaspoon saffron thread
¼ teaspoon salt
⅛ teaspoon black pepper
1 tablespoon olive oil
cooking spray
1 lb boneless skinless chicken breast, cut into 1-inch pieces
1 cup onion, chopped
2 garlic cloves, chopped
2 cups red bell peppers, julienned
2 cups fresh tomatoes, chopped
1 ½ cups arborio rice, uncooked or 1 ½ cups other short-grain rice
½ cup water
1 lb medium shrimp, peeled and deveined
16 mussels, scrubbed and debearded
8 small clams, scrubbed
1 cup frozen peas, thawed

1
Combine first 4 ingredients in medium saucepan.
2
Bring to a simmer, and cook for 10 minutes (do not boil!).
3
Keep warm over low heat.
4
Heat oil in large nonstick skillet coated with the cooking spray over medium heat.
5
Add chicken, onion and garlic.
6
Saute 5 minutes or until chicken is lightly browned.
7
Add bell pepper and tomatoes, saute another 3 minutes.
8
Add rice, and cook for two minutes, stirring constantly.
9
Stir 1/2 cup broth mixture into chicken mixture and cook until most of the liquid is absorbed.
10
Add remaining broth mixture 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (approximately 30 total minutes).
11
Stir in 1/2 cup water.
12
Add shrimp, mussels, and clams.
13
Cover and cook for 10 minutes or until mussels and clams open, and the shrimp are done.
14
Discard any unopened mussels and clams.
15
Stir in peas.

871

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.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 (10 1/2 ounce) cans low sodium chicken broth, undiluted, ½ teaspoon saffron thread, ¼ teaspoon salt, ⅛ teaspoon black pepper, and more.

Yes, Spanish 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.

Spanish Paella

How did you like this recipe?

Frequently Asked Questions