This classic Paella combines tender chicken, succulent shrimp, and fresh clams in a rich, saffron-infused broth. The dish features a perfect balance of savory meat and briny seafood, anchored by fluffy rice that absorbs the aromatic flavors of garlic, onion, and sweet pimientos. The result is a hearty, one-pan meal with a delightful texture contrast between the tender proteins and the slightly firm rice grains. It is an impressive yet manageable dish for weekend gatherings or special family dinners. The vibrant yellow hue from the saffron makes it visually stunning, while the complex layers of flavor ensure every bite is satisfying. Serve directly from the pan for an authentic experience that brings the warmth of Spanish cuisine to your table.
Paella
Description
This classic Paella combines tender chicken, succulent shrimp, and fresh clams in a rich, saffron-infused broth. The dish features a perfect balance of savory meat and briny seafood, anchored by fluffy rice that absorbs the aromatic flavors of garlic, onion, and sweet pimientos. The result is a hearty, one-pan meal with a delightful texture contrast between the tender proteins and the slightly firm rice grains. It is an impressive yet manageable dish for weekend gatherings or special family dinners. The vibrant yellow hue from the saffron makes it visually stunning, while the complex layers of flavor ensure every bite is satisfying. Serve directly from the pan for an authentic experience that brings the warmth of Spanish cuisine to your table.Ingredients
Directions
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Scrub live clams in several baths of cold water to ensure all sand is washed away; set aside.
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Drop raw prawns into boiling salted water and cook until they turn red; drain, peel, and set aside.
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Pour half of the olive oil into a frying pan and slowly brown the chicken pieces; set aside.
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In a large Dutch oven or paella pan, heat the remaining olive oil over low heat.
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Saute the chopped onions and mashed garlic paste until tender but not brown.
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Add the cooked prawns, clams, browned chicken, saffron, salt, and rice to the pan.
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Pour in the hot water and bring to a gentle simmer.
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Simmer gently, uncovered, for 35-45 minutes until the rice is cooked and has absorbed most of the liquid.
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If the pan becomes too dry before the rice is cooked, add a little more hot water, but do not stir.
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If moisture remains when the rice is done, place the pan in the oven to dry out.
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Arrange strips of pimiento on top and serve directly from the pan.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1635.4kcal
- % Daily Value *
- Total Fat 63.4g98%
- Saturated Fat 14.5g73%
- Cholesterol 369.8mg124%
- Sodium 1200mg50%
- Total Carbohydrate 130.5g44%
- Dietary Fiber 8.2g33%
- Sugars 7.3g
- Protein 124.0g248%
* 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
Optional Ingredients: You can add 1/2 lb of chorizo sausage (casings removed and meat crumbled) fried for about 15 minutes in a separate pan, or 3/4 lbs of pork shoulder cubed and well browned in a separate pan. Add these along with the chicken.
Cooking Vessel: Plan your cooking vessel carefully as the dish is best served directly from the pan it was cooked in.
Stirring: Do not stir the paella once the liquid is added, as this can make the rice gummy.
Clam Safety: Ensure clams are fresh and scrubbed thoroughly to remove sand. Discard any clams that do not open after cooking.
