Spanish Paella Recipe

Name: Spanish Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 lb.) chicken, cut up; 2 c. water; 1 c. long grain rice; 2 cloves garlic, crushed; 1/4 c. olive oil; 1/4 c. pimento; 1/2 tsp. oregano; 1/2 tsp. saffron; 3/4 lb. shrimp; 1 (8 to 10 oz) can clams, drained; 1/2 c. white wine; 2 sliced carrots; 2 sliced onions; 2 celery, cut up

Servings: persons

1 (3 lb.) chicken, cut up
2 c. water
1 c. long grain rice
2 cloves garlic, crushed
1/4 c. olive oil
1/4 c. pimento
1/2 tsp. oregano
1/2 tsp. saffron
3/4 lb. shrimp
1 (8 to 10 oz) can clams, drained
1/2 c. white wine
2 sliced carrots
2 sliced onions
2 celery, cut up

1
Place carrots, onions and celery in crock-pot.
2
Add whole chicken.
3
Top with salt and pepper and liquid (1/2 cup white wine).
4
Sprinkle basil over top. Cook on high 3 to 4 1/2 hours using 2 cups water.
5
Remove chicken from broth leaving broth and vegetables in crock-pot.
6
Bone chicken and cut meat into small pieces.
7
Return to crock-pot.
8
In small skillet, over medium heat, fry rice and garlic in olive oil until rice is browned.
9
Add to crock-pot along with rest of ingredients. Stir together and cook at high 2 to 3 hours.

526

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 14 ingredients. The key ingredients include: 1 (3 lb.) chicken, cut up, 2 c. water, 1 c. long grain rice, 2 cloves garlic, crushed, 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

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