One of the most iconic dishes hailing from Valencia, Spain, paella is an aromatic rice dish filled with any number of vegetables and different varieties of meat, from land to sea. Paella is the word for "frying pan" in Valencian/Catalan language. This pan is traditionally a very wide, shallow skillet balanced over an open flame, but this American version of this recipe streamlines the dish into a one-pan dinner made right on the stove (no fire necessary)! Easy enough for a weeknight but special enough for a romantic meal, this rice is a treat for loved ones. Make it a fun tapas night with deli-marinated olives, prosciutto-wrapped asparagus, manchego, roasted potatoes with garlic aioli, churros, and of course some sangria to toast to a lovely meal.
What is paella?
The basic makeup of paella is rice, meat, seafood, and vegetables cooked in a broth perfumed with saffron. Traditional paella from Valencia sports rabbit, duck, lima bean, and sometimes snails! Other paella, such as paella de marisco, is an ode to the sea with a combination of clams, mussels, shrimp, squid, lobster, or white fish. This paella mixta (mixed) is more approachable, with a combination of smoky chorizo, tender chicken thighs, and perfectly steamed shrimp. Despite the long ingredient list, it is actually easier to prepare than you might think! There is no need to go out and buy a special paella pan; this recipe works beautifully in a well-seasoned 12-inch cast-iron skillet.
What is chorizo?
Chorizo is a spicy sausage originating in Spain. This recipe uses Spanish chorizo which differs from the crumbly Mexican chorizo because it is cured. While more traditional recipes might not use this aromatic sausage in a paella, it is a delicious addition that complements the paprika. Browning it before cooking the other ingredients infuses the entire dish with scrumptious, oily flavor!
How do you prepare paella?
Start by separately marinating chicken thighs and shrimp in a smoky paprika and lemon zest olive oil mixture. Then, cook up sliced chorizo sausage. After removing the chorizo to a plate and sauteing up the chicken, the wonderful drippings that have gathered in the skillet are used to cook the onion, bell pepper, rice, and garlic. Tomatoes and white wine deglaze the pan and make easy work of scraping up any tasty bits from the bottom of the pan before they burn. After a hearty splash of saffron broth, put your spoon down because there is no more stirring! Once the liquid is absorbed, a bit more broth is added along with peas and shrimp. The shrimp is covered and steamed. Finally, uncover your masterpiece and crank up the heat for the iconic socarrat. Socarrat refers to that wonderful crispy bottom that paella is famous for, and a cast-iron skillet is the perfect vessel for producing just that! A refreshing sprinkle of parsley and lemon juice lightens up the rich flavors of the dish.
What kind of rice is in paella?
Paella is traditionally made with tiny short-grain white rice. The Spanish “bomba” rice might be tricky to find, so arborio or calrose rice make nice substitutes.
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- Yields:
- 6 - 8 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 1 hr 15 mins
Ingredients
- 5 tbsp.
olive oil, divided
- 1 tbsp.
paprika, divided
- 2 tsp.
kosher salt, divided
- 1 tsp.
ground black pepper, divided
- 1 tsp.
lemon zest
- 1 lb.
boneless skinless chicken thighs, sliced 1-inch thick
- 3/4 lb.
extra-large shrimp, peeled and deveined, thawed if frozen
- 3 oz.
chorizo, sliced 1/4-inch thin half moons
- 4 c.
chicken broth
- 1
pinch saffron threads
- 1
medium yellow onion, chopped
- 1 1/2 c.
Valencia, arborio, or short-grain white rice
- 1
red bell pepper, seeded and sliced
- 5
cloves garlic, finely chopped
- 1
14-ounce can diced tomatoes, drained
- 1/2 c.
white wine
- 1/2 c.
frozen peas, thawed
- 1/4 c.
chopped fresh Italian parsley
- 2 tbsp.
lemon juice
- Nutrition Information
- Per Serving (Serves 8)
- Calories429 Fat16 gSaturated fat3 gTrans fat0 gCholesterol132 mgSodium849 mgCarbohydrates38 gFiber2 gSugar5 gProtein28 gVitamin D0 mcgCalcium74 mgIron2 mgPotassium655 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1In a small measuring cup, combine 4 tablespoons of the olive oil, 2 teaspoons of the paprika, 1 teaspoon of the salt, ½ teaspoon of the ground black pepper, and the lemon zest.
- Step 2In a medium bowl, place the chicken and drizzle with 3 tablespoons of the paprika oil; stir to coat the chicken. In another bowl, toss the shrimp with the remaining 1 tablespoon of paprika oil. Cover the shrimp and refrigerate until ready to use.
- Step 3In a 12-inch cast-iron skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the chorizo and cook until browned and crisp, 2 to 3 minutes. Remove to a plate. In the same skillet, add the chicken and cook for 3 to 4 minutes, stirring occasionally. Remove to a plate with the chorizo. Keep the drippings in the skillet.
- Step 4Combine the chicken broth and the saffron in a microwave-safe measuring cup. Microwave until the broth is steaming and the saffron has bloomed, 1 to 2 minutes.
- Step 5In the same skillet over medium heat, add the onion and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the rice and bell pepper and cook, stirring frequently until the rice is translucent and smells toasty, 2 to 3 minutes. Stir in the garlic, the remaining 1 teaspoon of paprika, 1 teaspoon of salt, and ½ teaspoon of pepper, and cook until fragrant, 30 seconds to 1 minute. Add the tomatoes and wine and cook until the wine reduces, 2 to 3 minutes. Pour in 3 cups of the broth mixture, the chorizo, and the chicken. Stir to combine and bring to a boil over medium heat. Allow to cook, uncovered and without stirring, until the rice has absorbed most of the liquid, 12 to 15 minutes.
- Step 6Once the broth has mostly been absorbed, add the remaining 1 cup of broth mixture and the peas. Do not stir. Reduce the heat to low and top with the shrimp. Cover and cook until the shrimp is pink and the rice is al dente, 5 to 7 minutes more. Remove the lid and turn the heat to high for 5 minutes to create a crispy bottom.
- Step 7Remove the pan from the heat and cover for 5 minutes before adding the fresh parsley and lemon juice. Serve hot.
Tip: Add 1/2 pound of debearded and scrubbed mussels with the shrimp, if you like. Steam until the mussels open up; discard any that do not.
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