Paella

Submitted by ratherbeswimmin

"A Spanish dish that varies from region to region. This one has sausage, chicken, seafood, rice, and vegetables. A delicious one-pot meal. Please use a paella pan."

 

• Ready In: 3hrs 2mins
• Ingredients: 21
• Serves: 8

ingredients

• 1⁄2 lb chorizo sausage, cut into 1/2 inch thick slices
• 2 -3 tablespoons vegetable oil
• 2 1⁄2 lbs chicken legs
• 1 teaspoon salt, to taste
• 1⁄4 teaspoon pepper, to taste
• 2 cups arborio rice
• 4 cups chicken stock or 4 cups canned low sodium chicken broth
• 1⁄4 - 1⁄2 teaspoon dried oregano
• 1⁄8 - 1⁄4 teaspoon powdered saffron
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 2 large tomatoes, seeded,chopped,and drained
• 1⁄4 cup chopped fresh parsley
• 1 (2 ounce) jar pimientos, drained and chopped
• 1 cup fresh green peas or 1 cup frozen green pea, thawed
• 1 lb large shrimp, peeled and deveined
• 18 -20 steamer clams, in shells well scrubbed
• 1⁄4 cup chopped fresh parsley, for garnish
• 2 limes, cut into wedges,for garnish

directions

1. In a big non-stick skillet, stir/saute the chorizo over medium heat for about 5 minutes or until browned.
2. Transfer chorizo using a slotted spoon to a paper-towel lined plate.
3. (Add oil as needed to the skillet) Add chicken legs to the skillet; cook for about 10 minutes, turning frequently until legs are browned on all sides.
4. Season with salt and pepper to taste; lower heat to medium-low, cover and cook about 20 minutes or until chicken is tender; transfer chicken to paper towel lined plates.
5. In a saucepan, add the rice, chicken stock, oregano, 1 teaspoon salt, 1/4 teaspoon pepper, and saffron.
6. Bring to a boil; decrease heat to low, cover and cook about 20 minutes or until the rice is tender.
7. Preheat oven to 350°.
8. Add 1 tablespoon oil to skillet; add in onion, bell peppers, and garlic; stir/saute over medium heat for about 5 minutes or until tender.
9. Add in tomatoes, parsley, and pimientos; stir/saute 2 more minutes; transfer vegetables to a bowl.
10. Transfer rice to a paella pan that has been sprayed with non-stick cooking spray.
11. Add in chorizo, sauteed vegetables, and peas; gently stir to combine.
12. Press shrimp into the rice mixture and lay chicken legs on top.
13. Arrange clams around them.
14. Bake, uncovered, for about 25-30 minutes or until the clams open up and paella is heated through (throw out any clams that do not open up).
15. Sprinkle with parsley and garnish with lime wedges; serve immediately.

Reviews

[harpchick]

This was stellar! Definitely worth buying a Paella pan for since I know I'll be making this often. I only made a few alterations - no peas and I added a bag of scallops, I also left the shrimp unshelled. The flavour and texture were amazing and all the different seafoods were all cooked perfectly at 32 minutes.

 

[Delectable Bites]

Made this for a large party and it was a hit. I omitted the pimientos and used boneless, skinless chicken thighs. I added mussels and cashews. Yummy!!! Found perfect paella pan at Bed Bath and Beyond for very reasonable price.

 

[David McCarthy]

This was a first for me, and have to say that it will be repeated. The flavor was outstanding and everyone enjoyed themselves.

 

[dawnpelikan]

Made for dinner last night and everyone loved it! I did leave out the chicken legs, but added a lb of bay scallops. Delicious! The rice was so flavorful! Thanks for a great recipe!

 

[Jamie B.]

I made this with just the shrimp tonight and it was delicious! Next time I'll add the clams and maybe some other seafood. Thanks!