Paella

"This is a traditional Spanish rice dish with seafood, chicken and sausage. It's a one pot meal, served family style in the pot it's cooked in."
 
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photo by threeovens photo by threeovens
photo by threeovens
photo by threeovens photo by threeovens
photo by threeovens photo by threeovens
Ready In:
1hr 10mins
Ingredients:
18
Serves:
4
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ingredients

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directions

  • Heat oil in large, deep skilled or oven safe dutch oven (preferably cast iron or cast aluminum).
  • Saute chicken about 10 minutes until golden, not brown; remove and set aside.
  • Saute shrimp until just becomes pink; remove and set aside.
  • Saute onion and bell pepper about 10 minutes until soft.
  • Add chorizo, garlic, bay leaf, saffron and thyme; stir and cook 5 minutes. Add tomatoes, salt and pepper; stir.
  • Add rice and cook about 5 minutes.
  • Add chicken broth, increasing heat to medium high.
  • Once mixture boils, sprinkle with peas and place in oven, uncovered. Cook 15 minutes until rice is tender and moist.
  • Push mussels into rice and cook an additional 5 minutes until shells open.
  • Garnish with olives and serve.

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Reviews

  1. Really delicious. Here are my subs: used drumettes instead of the wings as the kids like to eat those while DH and I pig out on the shrimp and mussels; the mussels I used were frozen; and I only used a healthy pinch of saffron...1 tsp would have made the paella to over-powering for our tastes (I make paella A LOT and always use a good pinch). This was totally authentic and really good.
     
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Tweaks

  1. Really delicious. Here are my subs: used drumettes instead of the wings as the kids like to eat those while DH and I pig out on the shrimp and mussels; the mussels I used were frozen; and I only used a healthy pinch of saffron...1 tsp would have made the paella to over-powering for our tastes (I make paella A LOT and always use a good pinch). This was totally authentic and really good.
     

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