This classic Paella brings the vibrant flavors of Spain to your dinner table, combining tender chicken, succulent shrimp, and fresh clams with aromatic saffron rice. The dish features a rich, savory base created by slow-cooking onions and garlic in olive oil, which infuses the uncooked rice with deep flavor. As the rice simmers in hot water, it absorbs the essence of the seafood and meat, resulting in distinct grains that are neither mushy nor dry. The addition of sweet red pimientos adds a pop of color and a mild sweetness that balances the briny seafood. Perfect for family gatherings or special weekend dinners, this hearty meal is both impressive and satisfying. Serve directly from the pan to showcase the beautiful layers of ingredients and the coveted socarrat crust at the bottom.
Paella
Description
This classic Paella brings the vibrant flavors of Spain to your dinner table, combining tender chicken, succulent shrimp, and fresh clams with aromatic saffron rice. The dish features a rich, savory base created by slow-cooking onions and garlic in olive oil, which infuses the uncooked rice with deep flavor. As the rice simmers in hot water, it absorbs the essence of the seafood and meat, resulting in distinct grains that are neither mushy nor dry. The addition of sweet red pimientos adds a pop of color and a mild sweetness that balances the briny seafood. Perfect for family gatherings or special weekend dinners, this hearty meal is both impressive and satisfying. Serve directly from the pan to showcase the beautiful layers of ingredients and the coveted socarrat crust at the bottom.Ingredients
Directions
-
Scrub live clams in several baths of cold water to ensure all sand is washed away; discard any open shells that do not close when tapped.
-
Heat half of the olive oil in a large frying pan or paella pan over medium-high heat and brown the chicken pieces until golden on all sides.
-
Remove chicken from the pan and set aside.
-
In the same pan or a Dutch oven, pour the remaining olive oil and saut chopped onions and garlic paste over low heat until tender but not browned.
-
Add the browned chicken, raw shrimp, clams, saffron, salt, and uncooked rice to the pan with the onions and garlic.
-
Stir briefly to combine ingredients, then pour in the hot water.
-
Bring the mixture to a gentle simmer, uncovered, and cook for 35-45 minutes until the rice is tender and most of the liquid has been absorbed.
-
If the pan becomes too dry before the rice is cooked, add a little more water, but do not stir the rice.
-
If excess moisture remains when the rice is done, place the pan in the oven briefly to dry out the bottom.
-
Arrange strips of sweet red pimientos on top and serve directly from the cooking pan.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1395.9kcal
- % Daily Value *
- Total Fat 62.7g97%
- Saturated Fat 14.4g72%
- Cholesterol 312.8mg105%
- Sodium 602.5mg26%
- Total Carbohydrate 84.8g29%
- Dietary Fiber 5.9g24%
- Sugars 4.7g
- Protein 112.3g225%
* 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
Do not stir the rice after adding the water, as this releases starch and can make the dish mushy. Traditional paella relies on the rice absorbing the liquid without agitation.
Use a wide, shallow pan if possible to allow for even cooking and the formation of socarrat, the prized crispy crust at the bottom of the pan.
Optional ingredients mentioned in the source, such as chorizo or pork shoulder, can be added for extra richness. Fry chorizo separately until crumbled and brown pork shoulder well before adding to the main pan.
Shrimp cook quickly, so adding them raw at the beginning ensures they cook through with the rice without becoming tough.
Serve immediately while hot for the best texture and flavor.
