B’s Ultimate Recipe Book

Paella Recipe

Name: Paella Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: SPANISH 🇪🇸
Ingredients: 30 threads saffron (lightly crushed, about 1/2 tsp); 1/4 cup neutral oil (high heat such as grapeseed preferred); 2 links Spanish chorizo (sliced); 4 bone in skin on chicken thighs; 10-12 large shrimp (peeled and deveined); 1 small onion (minced, about 1 cup); 3 cloves garlic (crushed); 3 medium tomatoes (diced or grated, about 2 cups, see notes); 1 tbsp smoked paprika; 6 cups chicken broth (no sodium preferred); 2 ½ cups bomba rice; 1 red or orange pepper (sliced into 1" strips); 12 clams

SPANISH 🇪🇸

6 servings

servings

15 minutes

active time

1 hour

total time

Start Cooking

Ingredients

30 threads saffron (lightly crushed, about 1/2 tsp)

1/4 cup neutral oil (high heat such as grapeseed preferred)

2 links Spanish chorizo (sliced)

4 bone in skin on chicken thighs

10-12 large shrimp (peeled and deveined)

1 small onion (minced, about 1 cup)

3 cloves garlic (crushed)

3 medium tomatoes (diced or grated, about 2 cups, see notes)

1 tbsp smoked paprika

6 cups chicken broth (no sodium preferred)

2 ½ cups bomba rice

1 red or orange pepper (sliced into 1" strips)

12 clams

Directions

Stir the saffron into 1⁄4 cup hot water in a small bowl and let bloom for 15 minutes.

In a 16″–18″ paella pan, heat the oil over medium-high heat. Add the chorizo and the chicken, skin side down. Add the the shrimp and cook, flipping occasionally, until browned, about 5 minutes, then transfer the shrimp to a plate, leaving the meats to sear in the pan.

Add the onions, garlic, tomatoes, and paprika and cook, stirring often, until the onions soften, about 6 minutes. Add the saffron and 4 cups of chicken stock. Flip the chicken so it’s skin side up and bring everything to a boil over high heat.

Sprinkle in the rice, distributing evenly, then add the peppers on top. Cook, uncovered, without stirring, until rice has absorbed most of the liquid, about 12-15 minutes. If the pan is larger than the burner, rotate it every two minutes to evenly distribute the heat. Once the stock is low enough, add the remaining 2 cups chicken stock.

Reduce heat to low, and top with the cooked shrimp. Nestle in the clams, hinge side down. Continue to cook, without covering or stirring, until the clams opened and the rice absorbs the liquid and is al dente, 5–10 minutes more. Turn heat to high for 1-2 minutes to create the socarrat. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before enjoying.

Nutrition

Serving Size

Calories

589 kcal

Total Fat

17.5 g

Saturated Fat

2.5 g

Unsaturated Fat

Trans Fat

Cholesterol

112 mg

Sodium

353 mg

Total Carbohydrate

83.8 g

Dietary Fiber

2.8 g

Total Sugars

3.1 g

Protein

26.2 g