Mom’s Easy Paella

Name: Mom’s Easy Paella
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 15 large shrimp, peeled and deveined, shells reserved; 12 clams or some; 2 chicken thighs; 2 teaspoons olive oil; ½ teaspoon saffron threads, or more to taste; 2 ¼ cups chicken broth; 1 tablespoon olive oil; 2 links chorizo sausage, sliced into thin rounds; ½ yellow onion, diced; 2 cloves garlic, minced; 2 cups Arborio rice or Paella rice; ½ cup green peas; 1 red bell pepper, cut into thin strips; salt to taste; 1 teaspoon paprika; 1 pinch cayenne pepper, or more to taste

Seafood

Spanish

6 servings

servings

15 minutes

active time

1 hour 10 minutes

total time

Start Cooking

Ingredients

15 large shrimp, peeled and deveined, shells reserved

12 clams or some

2 chicken thighs

2 teaspoons olive oil

½ teaspoon saffron threads, or more to taste

2 ¼ cups chicken broth

1 tablespoon olive oil

2 links chorizo sausage, sliced into thin rounds

½ yellow onion, diced

2 cloves garlic, minced

2 cups Arborio rice or Paella rice

½ cup green peas

1 red bell pepper, cut into thin strips

salt to taste

1 teaspoon paprika

1 pinch cayenne pepper, or more to taste

Directions

Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.

Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.

Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.

Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.

Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.

Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.

Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.

Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.

Nutrition

Serving Size

Calories

476 kcal

Total Fat

19 g

Saturated Fat

6 g

Unsaturated Fat

0 g

Trans Fat

Cholesterol

150 mg

Sodium

975 mg

Total Carbohydrate

47 g

Dietary Fiber

2 g

Total Sugars

3 g

Protein

26 g