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Michael’S Paella

Michael's Paella recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 1967.9
Dietary: Gluten-free
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
  • 1/4 cup Olive oil
  • 4 pound Chicken pieces
  • 1 lg Onion; diced
  • 3 Red Bell peppers; diced
  • 5 cup Chicken stock
Directions
  1. 1
    Heat the olive oil in a large paella pan or wide casserole over medium-high heat.
  2. 2
    Season chicken pieces with salt and pepper, then brown on all sides in batches. Remove chicken and set aside.
  3. 3
    In the same pan, add the diced onion and bell peppers. Saut&# 195;© for 5 minutes until softened.
  4. 4
    Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
  5. 5
    Add short-grain rice to the pan, stirring to coat each grain with the oil and vegetable mixture.
  6. 6
    Pour in the hot chicken stock and saffron. Stir gently to distribute the saffron evenly.
  7. 7
    Add the chopped tomatoes and return the browned chicken pieces to the pan.
  8. 8
    Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
  9. 9
    Uncover, push the chicken pieces to the sides, and create wells in the rice.
  10. 10
    Add shrimp, clams, and mussels into the wells and on top of the rice.
  11. 11
    Cover and cook for another 10-15 minutes, or until shrimp are pink and shellfish have opened.
  12. 12
    Discard any unopened shellfish. Let the paella rest for 5 minutes before serving.
  13. 13
    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.

Keywords: paella, spanish, chicken, seafood, rice, saffron, shrimp, clams, mussels, tomatoes, bell peppers, onion, garlic, stock, one pot, party food, dinner, traditional, flavorful, comfort food
Read it online: https://www.chefs-mate.com/recipe/michaels-paella/