This Paella Casserole transforms traditional Spanish flavors into a comforting, family-friendly meal. It combines savory chorizo or Italian sausage with tender chicken pieces, all simmered in a broth infused with saffron and garlic. The dish is finished with fresh shrimp, clams, and peas, creating a vibrant mix of textures and tastes. Perfect for weeknight dinners or casual gatherings, this recipe brings the essence of paella to your oven without the need for specialized pans. The rice absorbs the rich flavors of the meats and spices, while the seafood adds a delicate sweetness. Serve it directly from the baking dish for a warm, satisfying centerpiece that everyone will love.
Paella Casserole
Description
This Paella Casserole transforms traditional Spanish flavors into a comforting, family-friendly meal. It combines savory chorizo or Italian sausage with tender chicken pieces, all simmered in a broth infused with saffron and garlic. The dish is finished with fresh shrimp, clams, and peas, creating a vibrant mix of textures and tastes. Perfect for weeknight dinners or casual gatherings, this recipe brings the essence of paella to your oven without the need for specialized pans. The rice absorbs the rich flavors of the meats and spices, while the seafood adds a delicate sweetness. Serve it directly from the baking dish for a warm, satisfying centerpiece that everyone will love.Ingredients
Directions
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Preheat the oven to 375&# 194;°F (191ðC).
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Cook the sausage in a large skillet over medium heat until browned and done.
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Drain the sausage, reserving the drippings in the skillet, and set the sausage aside.
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Season the chicken pieces with salt and pepper.
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Brown the chicken in the reserved drippings until golden on all sides.
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Remove the chicken from the skillet, draining off excess fat but leaving some drippings behind.
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Add the chopped onion, red pepper, and minced garlic to the skillet.
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Cook the vegetables until tender but not browned.
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Stir in the uncooked rice, chopped tomatoes, salt, and crushed saffron.
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Pour in the boiling water and stir to combine.
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Stir the cooked sausage back into the rice mixture.
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Transfer the rice mixture into a 4-quart casserole dish, Dutch oven, or paella pan.
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Arrange the browned chicken pieces on top of the rice mixture.
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Cover the dish and bake in the preheated oven for 30 minutes.
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Meanwhile, thaw the frozen shrimp if using frozen.
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Scrub the clams thoroughly under cold water.
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Place the clams in a small saucepan with 1/2 inch of boiling water.
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Cover and cook the clams until the shells open, about 3-5 minutes.
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Drain the clams and discard any that did not open.
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Rinse the frozen peas with hot water to thaw them.
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Arrange the thawed shrimp, opened clams, and peas on top of the rice and chicken.
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Return the dish to the oven, covered, and bake for another 15-20 minutes until the chicken is cooked through and the rice is tender.
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Garnish with lemon slices if desired and serve warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 168.5kcal
- % Daily Value *
- Total Fat 10.8g17%
- Saturated Fat 3.6g18%
- Cholesterol 26.7mg9%
- Sodium 397.8mg17%
- Total Carbohydrate 1.6g1%
- Dietary Fiber 0.0g0%
- Sugars 0.3g
- Protein 14.2g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
