1/2 Photos of Spanish Paella
1 hr 30 mins
Tisy Adams's Note:
This has a lot of ingredients, but is very easy to put together. Very delicious served with a hot crusty bread.
My Private Note
Units: US | Metric
- 2 tablespoons olive oil, divided.
- 2 1/2-3 lbs chicken, cut into 8 pieces
- 8 ounces chorizo sausages, cut into 1 inch pieces
- 2 cloves garlic, chopped
- 1 medium yellow onion, chopped (about 1 cup)
- 1 cup uncooked white rice
- 1 teaspoon turmeric or 1 teaspoon saffron
- 2 cups beef broth
- 1 large roasted red pepper, cut into thin strips
- 1/4 cup chopped green onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeno pepper, seeded and chopped
- 1/4 teaspoon crushed red pepper flakes
- 1/2 lb medium shrimp, shelled and deveined
- 1/2 cup green peas
- 1In a paella pan or a large skillet, heat 1 tablespoon oil over medium heat; add chicken and sausage.
- 2Cook, stirring until browned, about 20 minutes.
- 3Transfer chicken and sausage to a paper towel-lined plate; cover with foil to keep warm.
- 4Drain off fat from paella pan.
- 5Wipe pan clean.
- 6In the same skillet, heat remaining oil.
- 7Add garlic and yellow onion.
- 8Cook, stirring until tender, about 5 minutes.
- 9Add rice and turmeric.
- 10Cook, stirring, for 2 minutes longer.
- 11Add broth to pan.
- 12Reduce heat to low; cover and simmer until rice is tender, about 30 minutes.
- 13Return chicken and sausage to pan.
- 14Add bell pepper, green onions, cilantro, jalapeno pepper and red pepper flakes.
- 15Cook, uncovered, stirring frequently, for 15 minutes.
- 16Add shrimp and peas; cook until shrimp are opague, about 5 minutes longer.
Browse Our Top One-Dish Meal Recipes
Nutritional Facts for Spanish Paella
Serving Size: 1 (418 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 787.1
- Calories from Fat 434
- Total Fat 48.3 g
- Saturated Fat 14.4 g
- Cholesterol 222.8 mg
- Sodium 1117.0 mg
- Total Carbohydrate 30.8 g
- Dietary Fiber 2.0 g
- Sugars 1.7 g
- Protein 53.5 g
The following items or measurements are not included:
roasted red peppers