Oven-Baked Paella

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READY IN: 1hr 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°.
  • Heat the olive oil over med-high heat in a 14-inch paella pan or 13- to 14-inch ovenproof saute pan.
  • Saute the onions until softened, about 7 minutes.
  • Add the bell pepper and saute for about 2 minutes, or until slightly softened.
  • Add the chorizo and saute for about 2 minutes, or until well coated with the oil.
  • Stir in the garlic and cook for 30 seconds.
  • Add the tomato paste and paprika and cook about 1 minute, until slightly darker in color.
  • Season with salt and pepper.
  • Add the rice and cook for 1 minute, stirring to coat the rice without browning it.
  • Pour in the clam juice and 1 cup of the broth, and, using pot holders, move the pan around so that the ingredients are in an even layer and are mixed together.
  • Cook until the liquid is absorbed, 4-5 minutes.
  • Add the rest of the broth and the saffron and bring to a boil.
  • Cover and put in the oven.
  • Bake for 30-35 minutes or until the liquid is almost absorbed.
  • Remove the pan from the oven and add the shellfish, sausage, and peas and stir to blend well.
  • Cover, return to oven, and cook for 10-15 minutes, or until the mussels are open and the shrimp are pink and fully cooked.
  • Remove from the oven.
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