Paella
Filipino-style Paella is a hearty dish made with saffron-infused rice, chicken, chorizo, and seafood. It's easy to make in one pan and perfect for everyday family dinners or special occasions.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 pounds whole chicken, cut into serving parts
- 1 tablespoon sweet paprika
- salt and pepper to taste
- 2 tablespoons olive oil
- 5 ounces chorizo de bilbao, sliced thickly
- 3 cloves garlic, peeled and minced
- 1 onion, peeled and chopped
- 1 cup tomato sauce
- 4 cups long grain rice
- 1 teaspoon saffron threads
- 6 cups warm water
- 1 pound large shrimp, tendrils trimmed
- 1 dozen mussels, or littleneck clam, scrubbed and bearded
Instructions
- 1
In a bowl, combine 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 over medium heat, heat olive oil. Add chorizo de bilbao and cook for about 2 to 3 minutes or until lightly browned. Remove from pan and set aside.
- 3
In the pan, add chicken pieces and cook, turning as needed, until lightly browned. Remove from pan and set aside.
- 4
Add more olive to the pan, if needed. Add onions and garlic and cook, stirring regularly, for about 2 to 3 minutes or until softened.
- 5
Add tomato sauce and cook until slightly reduced.
- 6
Add rice and stir quickly to fully coat with sauce.
- 7
Add water and bring to a boil.
- 8
Add chicken, chorizo de Bilbao, and saffron.
- 9
Add 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 hot.