This classic Spanish paella is a show-stopping centerpiece that combines tender chicken, sweet shrimp, and briny clams in a bed of golden saffron rice. The dish begins with a savory sofrito of onions and bell peppers, building deep layers of flavor before the broth is added. As the rice cooks, it absorbs the rich stock and aromatics, creating a moist yet distinct grain texture. The addition of tomatoes adds a subtle acidity that balances the richness of the seafood and chicken. Perfect for weekend gatherings or special family dinners, this hearty one-pot meal brings the warmth and communal spirit of a traditional Spanish table to your home.
Michael’S Paella
Description
This classic Spanish paella is a show-stopping centerpiece that combines tender chicken, sweet shrimp, and briny clams in a bed of golden saffron rice. The dish begins with a savory sofrito of onions and bell peppers, building deep layers of flavor before the broth is added. As the rice cooks, it absorbs the rich stock and aromatics, creating a moist yet distinct grain texture. The addition of tomatoes adds a subtle acidity that balances the richness of the seafood and chicken. Perfect for weekend gatherings or special family dinners, this hearty one-pot meal brings the warmth and communal spirit of a traditional Spanish table to your home.Ingredients
Directions
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Heat the olive oil in a large paella pan or wide casserole over medium-high heat.
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Season chicken pieces with salt and pepper, then brown on all sides in batches. Remove chicken and set aside.
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In the same pan, add the diced onion and bell peppers. Saut&# 195;© for 5 minutes until softened.
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Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
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Add short-grain rice to the pan, stirring to coat each grain with the oil and vegetable mixture.
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Pour in the hot chicken stock and saffron. Stir gently to distribute the saffron evenly.
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Add the chopped tomatoes and return the browned chicken pieces to the pan.
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Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
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Uncover, push the chicken pieces to the sides, and create wells in the rice.
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Add shrimp, clams, and mussels into the wells and on top of the rice.
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Cover and cook for another 10-15 minutes, or until shrimp are pink and shellfish have opened.
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Discard any unopened shellfish. Let the paella rest for 5 minutes before serving.
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Garnish with lemon wedges and fresh parsley before serving directly from the pan.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1967.9kcal
- % Daily Value *
- Total Fat 105.7g163%
- Saturated Fat 27.0g135%
- Cholesterol 671.1mg224%
- Sodium 622.3mg26%
- Total Carbohydrate 7.6g3%
- Dietary Fiber 2.3g10%
- Sugars 4.2g
- Protein 204.6g410%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
