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Paella A La Espanola

Paella a La Espanola recipe image
This Paella A La Espanola is a comforting and flavorful one-pot meal that brings the essence of Spanish cuisine to your home kitchen. Combining tender chicken thighs, succulent shrimp, and sweet peas with savory rice, this dish offers a perfect balance of textures and tastes. The rice absorbs the rich flavors of tomatoes, turmeric, and a hint of heat from pepper sauce, creating a golden, aromatic base. It is an excellent choice for weeknight dinners when you want something substantial yet relatively quick to prepare. Serve it family-style for a shared meal that feels special without requiring complex techniques or hard-to-find ingredients.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 343.1
Description
This Paella A La Espanola is a comforting and flavorful one-pot meal that brings the essence of Spanish cuisine to your home kitchen. Combining tender chicken thighs, succulent shrimp, and sweet peas with savory rice, this dish offers a perfect balance of textures and tastes. The rice absorbs the rich flavors of tomatoes, turmeric, and a hint of heat from pepper sauce, creating a golden, aromatic base. It is an excellent choice for weeknight dinners when you want something substantial yet relatively quick to prepare. Serve it family-style for a shared meal that feels special without requiring complex techniques or hard-to-find ingredients.
Ingredients
  • 2 tablespoons Margarine or butter
  • 1/8 teaspoons Hot pepper sauce or just
  • 1 1/4 lbs To 1 1/2 lbs chicken thighs -- some black pepper
Directions
  1. 1
    In a large skillet, melt margarine or butter over medium heat.
  2. 2
    Add chicken thighs; cook for 2 minutes on each side or until browned.
  3. 3
    Remove chicken from skillet, set aside, and reserve drippings.
  4. 4
    In the same skillet, sauté rice-pasta mix in reserved drippings over medium heat until pasta is lightly browned.
  5. 5
    Stir in 1 1/2 cups water, tomatoes, turmeric, hot pepper sauce, and contents of seasoning packet.
  6. 6
    Bring to a boil over high heat; stir in chicken.
  7. 7
    Cover; reduce heat.
  8. 8
    Simmer for 20 minutes.
  9. 9
    Stir in shrimp and frozen peas.
  10. 10
    Cover; continue to simmer for 5-10 minutes or until liquid is absorbed and rice is tender.
  11. 11
    Serve with lemon wedges.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 343.1kcal
% Daily Value *
Total Fat 19.4g30%
Saturated Fat 5.5g28%
Cholesterol 113.5mg38%
Sodium 184.7mg8%
Total Carbohydrate 0.1g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 36.9g74%

* 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

This recipe uses a rice-pilaf mix (like Rice-A-Roni) for convenience, but traditional paella rice (Bomba or Calasparra) can be substituted for an authentic texture. If using traditional rice, adjust water ratios accordingly.

Ensure shrimp are peeled and deveined before adding them to the pot. If using fresh shrimp, adjust cooking time slightly as they cook faster than frozen.

For extra flavor, you can add a splash of saffron-infused water or a pinch of smoked paprika along with the turmeric.

Let the paella rest for 5 minutes after cooking before serving to allow the rice to firm up slightly.

Keywords: paella, spanish, rice, chicken, shrimp, peas, turmeric, one-pot, dinner, seafood, tomato, lemon, easy, family, main, saute, simmer, comfort food, budget, quick
Read it online: https://www.chefs-mate.com/recipe/paella-a-la-espanola/