This Wok Paella is a vibrant, Spanish-inspired one-wok meal that brings the flavors of the coast to your kitchen. It features saffron-infused long-grain rice simmered with savory diced ham, tender shrimp, and sweet peas. The dish is brightened with crushed pimiento and finished with steamed littleneck clams for a luxurious touch. The combination of aromatic oregano, minced garlic, and rich tomato broth creates a deeply savory base that coats every grain of rice. It&# 226;ÂÂs perfect for weeknight dinners when you want something hearty yet elegant, or for entertaining guests with minimal cleanup. The wok method ensures even cooking and a slight sear on the protein, adding depth to this satisfying family-style dish.
Wok Paella
Description
This Wok Paella is a vibrant, Spanish-inspired one-wok meal that brings the flavors of the coast to your kitchen. It features saffron-infused long-grain rice simmered with savory diced ham, tender shrimp, and sweet peas. The dish is brightened with crushed pimiento and finished with steamed littleneck clams for a luxurious touch. The combination of aromatic oregano, minced garlic, and rich tomato broth creates a deeply savory base that coats every grain of rice.Ingredients
Directions
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Heat the vegetable oil in an electric wok set to 325ðF (163ðC).
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Add the chicken pieces and brown them lightly on all sides.
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Add the diced ham, chopped onion, and minced garlic to the wok.
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Stir frequently until the onion becomes tender and translucent.
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Pour in the canned tomatoes with their liquid, along with the salt.
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Turn the heat control dial down to 250ðF (121ðC), cover the wok, and let it simmer for 15 minutes.
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In a small bowl, mix the crushed saffron threads with boiling water.
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Stir the saffron water, uncooked rice, oregano, and ground black pepper into the chicken mixture.
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Cover the wok again and cook for 25 minutes, stirring occasionally to prevent sticking.
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Add the shrimp, thawed peas, and crushed pimiento to the wok.
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Cover and cook for another 10 minutes, or until the shrimp is pink and cooked through.
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While the paella cooks, steam the clams in a saucepan with water until the shells open, about 5-8 minutes.
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Discard any clams that remain closed after steaming.
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Transfer the paella to a serving dish, garnish with the steamed clams, and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 3694.6kcal
- % Daily Value *
- Total Fat 359.3g553%
- Saturated Fat 53.9g270%
- Cholesterol 14.4mg5%
- Sodium 470.3mg20%
- Total Carbohydrate 112.5g38%
- Dietary Fiber 14.1g57%
- Sugars 22.1g
- Protein 30.1g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Clam Safety: Always discard clams that do not open during steaming, as they may not be fresh or safe to eat.
Saffron Tip: Blooming saffron in hot water helps release its color and flavor more effectively than adding it directly to the pot.
Rice Variation: While long-grain rice is used here, you can substitute with bomba or arborio rice for a creamier texture, adjusting liquid slightly if needed.
Storage: Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to restore moisture.
