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Paella

Paella created by threeovens

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.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@threeovens
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@threeovens
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"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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  1. threeovens
    Paella Created by threeovens
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  2. threeovens
    Paella Created by threeovens
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  3. threeovens
    Paella Created by threeovens
    Reply
  4. evelynathens
    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.
    Reply
  5. evelynathens
    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.
    Reply
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