Spanish Paella (with Chicken and Seafood)

READY IN: 57mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 3 tbsp oil in large skillet on medium high heat.
  • Add chicken pieces and fry 3 to 4 minutes per side until golden.
  • Remove from skillet and season with salt and pepper.
  • Add onions and peppers to skillet.
  • Sauté 2 minutes.
  • Stir in garlic, paprika and thyme.
  • Sauté 1 minute and add shrimp.
  • Sauté until shrimp turn pink.
  • Add 1 Tbsp oil if needed.
  • Sprinkle rice into pan.
  • Sauté, stirring frequently 2 to 3 minutes or until coated with oil.
  • Stir in tomatoes.
  • Season well.
  • Combine stock and saffron and stir into rice mixture.
  • Bring to boil.
  • Boil for about 2 minutes, reduce heat to medium.
  • Return chicken and push down into rice.
  • Cook uncovered for 15 minutes.
  • Stock should be bubbling.
  • Stir rice around and add shrimp, lima beans, red peppers and clams.
  • Cook for 10 minutes longer.
  • Remove from heat and cover for 10 minutes.
  • To serve, sprinkle with parsley and garnish with lemon wedges and green onions.
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