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Spanish Paella
Saffron-golden rice with chicken, chorizo, and shellfish baked in a wide pan until the socarrat crust forms.
Total time
55 min
Prep
20 min
Cook
35 min
Difficulty
hard
Cuisine
Mediterranean
comfortseafoodricecelebration
Ingredients
2 cupsBomba or Calasparra rice
4 cupschicken broth
pinchsaffron threads
4chicken thighs, bone-in
150gchorizo, sliced
12mussels
8large shrimp
1onion, diced
3 clovesgarlic
1 candiced tomatoes
1 tspsmoked paprika
3 tbspolive oil
fresh parsleyto garnish
lemon wedgesto serve
Instructions
1
Bloom saffron in warm broth.
2
Brown chicken and chorizo in paella pan in oil; remove.
3
Sauté onion and garlic; add tomatoes and paprika.
4
Add rice; stir to coat. Add saffron broth; return chicken and chorizo.
5
Cook uncovered 15 minutes; nestle in mussels and shrimp; cook 8 more minutes without stirring.
6
Let rest 5 minutes; garnish with parsley. Serve with lemon.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
419
Protein
35.1g
Fat
26.4g
Carbs
10g
Fiber
0.8g
Sodium
1623mg
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