This impressive paella brings the bustling flavors of Spain to your kitchen. It features a rich blend of Basmati rice cooked with aromatic saffron, juicy shrimp, tender chicken, and savory chorizo. The dish is lifted by bright lemon juice, sweet Madeira wine, and fresh artichoke hearts. Perfect for weekend gatherings or special family dinners, this recipe offers a hearty, protein-packed meal that tastes far more complex than it is to make. The key is letting the rice absorb the flavorful broth while the seafood steams gently in the oven, creating a harmonious balance of textures and tastes.
Paella #2
Description
This impressive paella brings the bustling flavors of Spain to your kitchen. It features a rich blend of Basmati rice cooked with aromatic saffron, juicy shrimp, tender chicken, and savory chorizo. The dish is lifted by bright lemon juice, sweet Madeira wine, and fresh artichoke hearts. Perfect for weekend gatherings or special family dinners, this recipe offers a hearty, protein-packed meal that tastes far more complex than it is to make. The key is letting the rice absorb the flavorful broth while the seafood steams gently in the oven, creating a harmonious balance of textures and tastes.Ingredients
Directions
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Preheat oven to 375&# 194;°F (190ðC).
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In a large, deep, flat oven-safe pan or Dutch oven, combine the rice and water or chicken stock.
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Cover the pan and bake in the preheated oven until almost all the liquid is absorbed, about 20-25 minutes.
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Meanwhile, in a large sauté pan, melt butter over medium heat.
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Add diced carrot, diced celery, and diced onion. Sauté until vegetables are soft and onions are translucent, about 5-7 minutes.
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Add 1-inch chunks of chicken breasts and small chunks of chorizo sausage to the sauté pan. Cook until chicken is browned and cooked through.
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Add minced garlic, shelled shrimp, fish fillets, and quartered artichoke hearts. Sauté for 2-3 minutes until fish is opaque.
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Remove the rice pan from the oven.
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Mix the sautéed vegetable and protein mixture into the partially cooked rice.
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Stir in lemon juice, saffron, and Madeira wine (or sweet sherry).
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Arrange mussels around the outside edge of the pan.
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Sprinkle the surface with diced tomatoes and halved black olives.
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Cover the pan and return to the oven. Bake until mussels open and rice is dry and tender, about 10-15 minutes.
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Season to taste with salt and pepper.
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Transfer to large plates, arranging mussels around the edge.
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Garnish with chopped parsley and lemon wedges before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 575.4kcal
- % Daily Value *
- Total Fat 22.2g35%
- Saturated Fat 6.1g31%
- Cholesterol 160.2mg54%
- Sodium 148.8mg7%
- Total Carbohydrate 31.2g11%
- Dietary Fiber 0.6g3%
- Sugars 0.0g
- Protein 51.7g104%
* 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
Use a wide, shallow pan if possible to ensure even cooking and the formation of a slight crust on the bottom (socarrat).
Do not over-stir the rice after adding the liquid, as this can make it mushy.
If using frozen shrimp or clams, ensure they are fully thawed and drained before adding.
Substitute white wine for Madeira or sherry if preferred.
Paella is best served immediately while hot.
