Paella A La Michele

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Servings: 6 Difficulty: Advanced
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A vibrant seafood and chicken paella with saffron-infused rice and fresh vegetables.
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This classic Spanish-inspired paella is a show-stopping main course that brings the flavors of the Mediterranean to your table. Featuring tender chicken, succulent shrimp, lobster, and mussels, the dish is built on a base of saffron-infused rice that absorbs the rich stock and aromatic vegetables. The combination of sweet peas, green peppers, and onions adds texture and freshness, while the chorizo provides a smoky depth. Perfect for dinner parties or family gatherings, this recipe delivers a hearty, satisfying meal that is both elegant and comforting. Serve it directly from the pan for the most authentic presentation.

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Paella A La Michele

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 813.8

Description

This classic Spanish-inspired paella is a show-stopping main course that brings the flavors of the Mediterranean to your table. Featuring tender chicken, succulent shrimp, lobster, and mussels, the dish is built on a base of saffron-infused rice that absorbs the rich stock and aromatic vegetables. The combination of sweet peas, green peppers, and onions adds texture and freshness, while the chorizo provides a smoky depth. Perfect for dinner parties or family gatherings, this recipe delivers a hearty, satisfying meal that is both elegant and comforting.

Ingredients

Directions

  1. Reserve chicken backs and wings to make stock, or use prepared chicken stock.
  2. Heat olive oil in a large skillet or paella pan over medium-high heat.
  3. Brown chicken pieces on all sides until golden, then remove and set aside.
  5. Return chicken to the pan; sprinkle with oregano, saffron, parsley, salt, and pepper.
  6. Add chorizo slices and simmer for 10 minutes.
  7. Add chopped tomato and uncooked rice; stir gently to combine.
  8. Pour in boiling chicken stock and add shrimp; bring to a boil.
  9. Reduce heat to low, cover, and simmer for 20 minutes.
  10. Add peas and lobster meat; carefully stir into the paella without breaking the rice grains.
  11. Steam mussels or clams in seasoned water until shells open, then drain.
  12. Decorate the paella with lobster claws, steamed mussels or clams, and pimiento strips.
  13. Simmer uncovered for 5 minutes more to allow flavors to meld.
  14. Serve immediately in the pan or transfer to a serving platter.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 813.8kcal
% Daily Value *
Total Fat 40.9g63%
Saturated Fat 11.2g56%
Cholesterol 303.0mg101%
Sodium 279.2mg12%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 91.9g184%

* 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

If using a paella pan instead of a skillet, after adding stock and shrimp, transfer the pan to a preheated 400°F oven for 20 minutes uncovered. Add peas and lobster, then return to oven for 5 minutes more.

For best results, use Bomba or Arborio rice, which absorbs liquid well without becoming mushy.

Ensure seafood is fresh; discard any mussels or clams that do not open during steaming.

This dish is best served immediately while the rice is still tender and the seafood is hot.

Keywords: paella, spanish, seafood, chicken, shrimp, lobster, mussels, saffron, rice, chorizo, peas, garlic, onion, pepper, stock, dinner party, main course, one pot, comfort food
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