Party Paella

"A bit of work, but makes a great meal for guests."
 
Download
photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Lavender Lynn photo by Lavender Lynn
Ready In:
1hr 30mins
Ingredients:
14
Serves:
8-10
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 400°F.
  • In skillet add 1 tbsp oil, sauté chorizo until fat is rendered, remove.
  • Add more oil, add chicken brown on both sides, remove.
  • Heat chicken broth w/saffron, set aside.
  • Add oil, onions, garlic, sauté until softened, add rice, stir to coat.
  • Add wine, stir, add broth and spices, bring to boil, stirring.
  • Let liquid reduce slightly, add peas, pimentos; stir.
  • Add chicken, chorizo and stir.
  • Place in oven, uncovered for 10 minutes.
  • Add shrimp and mussels, stir, heat 10 minutes more until all liquid is absorbed.
  • Remove mussels that don't open.
  • Garnish with parsley.

Questions & Replies

default avatar
  1. Leslie B.
    I need to make for a gathering ( cowboys out on the range.., prob triple the recipe, cook in my 21 qt electric roaster.... and pack it into a heated carrier to transport.. so thinking to cook as directed. but . saute the shrimp separately and add to my large pan full just before serving..along with crab meat ..as i cannot find mussels. What do you think, chia 2160 ? thanks.
     
  2. Martin B.
    What size is the chorizo sausage? How many oz. (approx) for each sausage or for a total of all three? Is the quantity of rice before cooking, or after? Thank you
     
  3. mitranokathy
    chorizo is more of a spicier sausage, correct? What would be a good alternative to that? I normally do not like a spicier sausage? Thanks.. sounds great.. with the scallop subbing the mussels
     
Advertisement

Reviews

  1. Lavender Lynn
    In our Zaar World Tour 5 visit to Spain, this was the one dish that could not be passed over. We bought saffron threads and arborio rice especially for this, and made an evening project of it. It did not disappoint. We halved the recipe simply because we didn't have a big enough skillet, and ended up finishing it in a deep-dish pizza pan, which worked well. We also used bay scallops in place of mussels and Amontillado sherry in place of white wine, both of which worked fine. A little extra liquid was needed for the second oven session, to fully moisten the rice; we used more chicken broth and another splash of sherry. Rich and indulgent, well worth the work, completely enjoyed, hope there are leftovers and don't bet on it.
     
  2. degilmore
    Good recipe, I use boneless chicken thighs sliced into long quarters, stays moist with more flavor.
     
  3. Kikimony
    Very very good! I omitted the mussles and used crawfish meat. Also, I wasn't sure if it used fresh saffron so I didn't use the fresh. For the chicken broth I used the canned with herbs.
     
Advertisement

Tweaks

  1. Lavender Lynn
    In our Zaar World Tour 5 visit to Spain, this was the one dish that could not be passed over. We bought saffron threads and arborio rice especially for this, and made an evening project of it. It did not disappoint. We halved the recipe simply because we didn't have a big enough skillet, and ended up finishing it in a deep-dish pizza pan, which worked well. We also used bay scallops in place of mussels and Amontillado sherry in place of white wine, both of which worked fine. A little extra liquid was needed for the second oven session, to fully moisten the rice; we used more chicken broth and another splash of sherry. Rich and indulgent, well worth the work, completely enjoyed, hope there are leftovers and don't bet on it.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes