I cooked this tonight and everyone loved it. So delicious and easy to cook. Did not disappoint. I only had arborio rice and followed your notes and it turned out perfect.
Used a fantastic marinara mix and omitted the chicken. I always found the thought of making paella to be intimidating but you made it very easy to follow.
Thank you so much! Skip to primary navigation Skip to footer navigation Skip to main content Skip to primary sidebar. Home Iconic Dishes. Terrific festive party food!
No overcooked seafood, and no mushy rice around here! So just chill out!! Author: Nagi RecipeTin Eats. Prep: 15 mins. Cook: 30 mins. Total: 45 mins. Servings 5 - 6 people. Recipe video above. The most famous Spanish dish of them all! Paella is meant to be a fun relaxed dish, so don't get hung up about having the exact same seafood I've used - see Notes. Ingredients Cups Metric. Remove with a slotted spoon and set aside. Squid - Add squid and cook for 45 seconds on each side, then remove and set aside.
Garlic, onion, capsicum - Add remaining oil if needed. Add garlic and onion, cook for 2 minutes. Add capsicum, cook for 1 minute. Chicken - Add chicken. Cook for 2 minutes until lightly browned but still raw inside. Add Rice - Add rice and mix until the grains are coated in oil. Simmer 1 - Bring it to a simmer then adjust heat so it's simmering fairly gently not super rapidly, will burn rice.
Simmer for 10 minutes - no stirring! At this stage, a bit of rice should be poking through to the surface but there should still be plenty of liquid. Add peas, prawns and mussels - Scatter over peas, squidge the prawns and mussels into the rice partial submerge is fine. Simmer 2 - Cook for 8 minutes turn prawns halfway if you think it's necessary or until prawns are opaque, mussels are open, and most of the liquid has been absorbed but still a bit liquidy.
Discard any mussels that do not open. Remove from stove. Check rice - Do a taste test to see if the rice is cooked - it should be firm but cooked. If it is too firm for your taste, no stress, just add a splash of hot water not too much! Rest - Scatter over squid and reserved chorizo residual heat will warm through , cover with lid then rest for 5 minutes rice will absorb remainig liquid.
Paella rice should now be tender but "juicy", not stodgy and thick if it is, add splash of water to loosen it. From there I added chicken stock and the rice. The dish was fabulous! Glenn Lee. I used chicken thighs, one per person, instead of pieces. I doubled the saffron and also cooked the sausage first and drained the fat. Keep extra chicken stock handy to moisten the rice if needed. THEN a personal touch I cooked about 3 dozen mussels and 3 dozen clams and put on top of the dish.
My guests raved and I'll do it again and again I don't care if it's not authentic paella, it's a great entertaining dish and delicious To get very moist rice, saute the finely diced onions until very translucent, approximately mins. Approximately 13 minutes into rice cooking time, nestle shrimp and any shellfish desired in the rice; cover, and let steam until shrimp are opaque and shellfish open. Rice will come out perfectly moist with a bit of liquid remaining on bottom.
Chorizo is available fresh in meat case of most supermarkets and dried like pepperoni and is blister packaged and found hanging where dried jerky is found. Use the latter as it's fully cured and requires only a couple of minutes to heat. Rose A. All Reviews for Easy Paella. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. Back to Recipe Review this recipe. Add Photo. What did you think about this recipe?
Did you make any changes or notes? Thanks for adding your feedback. Look for it in the spice section. It is akin to the Italian soffrito or French mirepoix. Sofrito lays the groundwork for all the flavors in the dish to mingle; think of it as priming a canvas before making a painting. I chose shrimp, clams, and mussels for this seafood version of paella, and Spanish dry-cured chorizo for its smoky, meaty flavor.
Chorizo can be a controversial add-in and not all Spanish cooks agree that it belongs in paella, so skip it if you like. You can also substitute other cooked sausages and add some smoked paprika to taste to achieve the desired flavor. Thoroughly scrub the clams and mussels before cooking and discard any with cracked or broken shells. If you have trouble finding Spanish chorizo, substitute another kind of cooked sausage along with 1 teaspoon of smoked paprika for the smoky flavor.
Cook this inside! Add the seafood step 7 , cover the pan tightly with foil and finish cooking in the oven for 6 to 10 minutes or until the rice and shrimp are both cooked through and the mussels and clams are open. Check to see if the bottom has browned and, if not, set the pan over medium heat for a minute or two to allow the bottom layer of rice to caramelize.
Heat a gas grill to medium-high heat oF , or light a charcoal grill and let burn until the charcoal is covered with gray ash. In a saucepan over medium heat, bring the stock to a boil. Add the saffron and salt. Turn off the heat and let the saffron steep for at least 15 minutes. Taste and add more salt, if needed. In a to inch stainless steel skillet or cast iron pan, heat the oil over medium heat on top of the stove.
Add the onion and red pepper, and cook for 5 to 7 minutes, or until the onion is translucent. Stir in the garlic and chorizo. On a table next to the grill, set the skillet with the sofrito, the rice, tomatoes, infused stock, salt, peas, shrimp, mussels, and clams. Set the skillet with the sofrito on the grill.
Add the rice, and cook, stirring often, for 4 to 5 minutes, or until the rice is coated with oil and lightly toasted. Stir in the stock, tomatoes, and peas. Taste for seasoning and add more salt, if you like. Spread the rice evenly over the bottom of the pan.
Close the grill cover and simmer the rice without stirring for 15 minutes, or until the rice absorbs most of the stock.
If the mixture looks dry, pour about 1 cup of hot water over it, but do not stir. Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat.
Add chicken; saute 2 minutes on each side. Remove from pan. Add sausage and prosciutto; saute 2 minutes. Add shrimp, and saute 2 minutes.
Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly.
Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired. Traditional Spanish paella absolutely does not use chorizo.
Ask any Spaniard. I haven't tried this recipe, but was wondering, where's the crust? I though when cooking paella you were supposed to develop a crust on the bottom. This is by far the best paella recipe ever!!!. I've had great paella made by a Spanish Family and this recipe is up there. I've always tried to recreate it but there was always something missing.
I have had paella in Europe as well, and this recipe is the one.
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