Spanish Rice Casserole: Paella Recipe

Name: Spanish Rice Casserole: Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces chorizo, cut into brunoise; 2 ounces olive oil; 6 ounces Spanish onion, cut into brunoise; 4 cloves garlic, minced; 10 chicken bone-in thighs, quartered; 8 ounces tomatoes, peeled, seeded, and cut; 1/2 teaspoon Spanish paprika; 1 3/4 pounds long-grained rice, soaked in cool water for 30 minutes, then drained; 1 1/2 quarts chicken stock, heated to a boil; Salt and ground pepper; 1/2 teaspoon saffron, soaked in 1 cup stock for 20 minutes; 3 (4-ounce) shell-on lobster tails, quartered; 10 snails, cleaned; 5 ounces squid, cleaned and sliced into thin rings; 10 small clams, scrubbed, opened, and upper shell removed; 5 ounces fresh pea pods, washed and trimmed

Servings: persons

4 ounces chorizo, cut into brunoise
2 ounces olive oil
6 ounces Spanish onion, cut into brunoise
4 cloves garlic, minced
10 chicken bone-in thighs, quartered
8 ounces tomatoes, peeled, seeded, and cut
1/2 teaspoon Spanish paprika
1 3/4 pounds long-grained rice, soaked in cool water for 30 minutes, then drained
1 1/2 quarts chicken stock, heated to a boil
Salt and ground pepper
1/2 teaspoon saffron, soaked in 1 cup stock for 20 minutes
3 (4-ounce) shell-on lobster tails, quartered
10 snails, cleaned
5 ounces squid, cleaned and sliced into thin rings
10 small clams, scrubbed, opened, and upper shell removed
5 ounces fresh pea pods, washed and trimmed

1
Preheat oven to 200 degrees F.
2
In a large braising pan, render chorizo in oil over low heat, creating a flavored oil.
3
Once rendered, heat the flavored oil to almost smoking and saute onions and garlic until translucent.
4
Add chicken pieces to pan and cook until brown on all sides.
5
Remove chicken from pan and hold at 200 degrees, in the oven.
6
Add tomatoes to pan with paprika and saute for 2 to 3 minutes.
7
Add drained rice and saute for 3 minutes, stirring frequently.
8
Return chicken pieces to pan and add boiling stock.
9
Season, to taste, and add saffron stock.
10
Cover and simmer for 10 minutes.
11
Remove the cover and place all seafood on top.
12
Replace cover and continue to simmer until chicken and seafood are tender and liquid is absorbed by the rice.
13
Add pea pods to the pan and cook, covered for an additional 2 minutes.
14
Serve immediately.
15
Plate onto preheated dinner plates being sure each portion has rice, chicken, lobster, snails, squid, and clams.

1348

kcal

Calories

Fat

164

Carbs

104

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 16 ingredients. The key ingredients include: 4 ounces chorizo, cut into brunoise, 2 ounces olive oil, 6 ounces Spanish onion, cut into brunoise, 4 cloves garlic, minced, and more.

Yes, Spanish Rice Casserole: 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!

Spanish Rice Casserole: Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions