← Back to recipes
Paella

Paella

Paella made with saffron-infused rice, chicken, sausage, and seafood is hearty, delicious, and a guaranteed holiday favorite. This Spanish-style rice dish is easy to make in one pan and cooks in one pan!

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 3 lb whole chicken, cut into serving parts
  • 1 tbsp sweet paprika
  • 0 salt and pepper to taste
  • 2 tbsp olive oil
  • 5 oz chorizo de bilbao, sliced thickly
  • 3 clove garlic, peeled and minced
  • 1 onion, peeled and chopped
  • 1 cup tomato sauce
  • 4 cup long grain rice
  • 1 tsp saffron threads
  • 6 cup warm water
  • 1 lb large shrimp, tendrils trimmed
  • 1 dozen mussels, or littleneck clam, scrubbed and bearded
  • 0 Paellera

Instructions

  1. Mix chicken, sweet paprika, and salt and pepper to taste. Rub onto the chicken and marinate in the refrigerator for about 30 minutes.

  2. In a paella pan or wide skillet on medium heat, heat olive oil. Add chorizo de bilbao and cook for about 2 to 3 minutes or until golden at the edges. Remove from pan.

  3. In the pan, add chicken pieces and cook, turning as needed, until it gets lightly browned. Take them out of the pan.

  4. Add more olive to the pan, if needed. Add onions and garlic and cook, stirring now and then, for about 2 to 3 minutes or until softened.

  5. Add tomato sauce and Cook it until slightly reduced.

  6. Add rice and stir quickly to fully coat with sauce.

  7. Mix in water and Get it boiling.

  8. Add chicken, chorizo de Bilbao, and saffron.

  9. Drop in shrimps and mussels, tucking into the rice.

  10. Cover pan, lower heat and simmer, without stirring, for about 15 to 20 minutes or until rice is fluffy and cooked through.

  11. Increase heat to high and cook for an additional 1 to 2 minutes or until a toasted rice crust (socarrat) forms at the bottom.

  12. Take the rice off the heat and allow it to rest, covered, for about 10 minutes before serving. Serve while hot.

  13. Paella is traditionally cooked in a paellera. If you don't have one, use a pan that's wide but not too deep to allow moisture to evaporate quickly. Make sure it's large enough to allow space for the rice to expand.

  14. Other than a quick stir to coat the rice with the sauce, refrain from stirring and leave the paella covered and undisturbed as it cooks. If it is cooking more on one side than the other, just rotate the pan.

  15. After you take the rice off the heat, allow it to rest, covered, for about 10 minutes before serving to absorb excess moisture.