This Southwest Paella reimagines the classic Spanish dish with bold, zesty flavors and a colorful medley of ingredients. The dish features tender, paprika-dusted chicken pieces and succulent seafood like shrimp and clams, all nestled in a bed of aromatic saffron-infused rice. Sweet bell peppers, onions, and tomatoes provide a fresh, savory base that balances the richness of the chicken and ham. The addition of peas and a touch of hot pepper sauce adds a subtle kick and vibrant texture. Ideal for festive gatherings, family dinners, or potlucks, this one-pan wonder delivers hearty satisfaction with every bite. It&# 226;ÂÂs a comforting yet exciting meal that brings the warmth of a Spanish hearth together with the bright spirit of the Southwest.
Southwest Paella
Description
This Southwest Paella reimagines the classic Spanish dish with bold, zesty flavors and a colorful medley of ingredients. The dish features tender, paprika-dusted chicken pieces and succulent seafood like shrimp and clams, all nestled in a bed of aromatic saffron-infused rice. Sweet bell peppers, onions, and tomatoes provide a fresh, savory base that balances the richness of the chicken and ham. The addition of peas and a touch of hot pepper sauce adds a subtle kick and vibrant texture. Ideal for festive gatherings, family dinners, or potlucks, this one-pan wonder delivers hearty satisfaction with every bite. It's a comforting yet exciting meal that brings the warmth of a Spanish hearth together with the bright spirit of the Southwest.Ingredients
Directions
-
In a large bag or bowl, mix salt, paprika, and flour; toss chicken pieces in the mixture until evenly coated.
-
Heat 1/4 cup oil in each of two large skillets over medium-high heat; brown the floured chicken pieces well on all sides.
-
Add 1/4 cup water to each skillet, cover, and reduce heat to medium-low; simmer chicken for 30 minutes or until cooked through.
-
Remove chicken from skillets and set aside to rest.
-
In one of the used skillets, add remaining oil if needed and brown the bite-size ham pieces until lightly crisped; remove and set aside.
-
In a clean large skillet or paella pan, heat 4 tablespoons oil over medium heat; sauté chopped onion, bell pepper, and tomato wedges until onions are soft and yellow, about 5-7 minutes.
-
Remove vegetable mixture and set aside.
-
In the same skillet, add enough oil to coat the bottom and toast the rice, stirring constantly, until it turns a light golden brown.
-
Return the sautéed vegetable mixture to the skillet with the browned rice; stir to combine.
-
Add the liquid from the canned peas, chicken stock (or water), and saffron to the skillet; bring to a boil.
-
Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is tender and liquid is absorbed.
-
Gently fold in the cooked chicken, browned ham, shrimp, clams, mussels (or scallops), drained peas, sliced pimiento, and hot pepper sauce.
-
Cover and let stand for 5 minutes to allow flavors to meld and seafood to heat through before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 539.2kcal
- % Daily Value *
- Total Fat 27.4g43%
- Saturated Fat 5.1g26%
- Cholesterol 66.0mg22%
- Sodium 7520.9mg314%
- Total Carbohydrate 37.3g13%
- Dietary Fiber 3.0g12%
- Sugars 4.3g
- Protein 32.9g66%
* 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
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to refresh the rice.
Ingredient Substitutions: If Italian rice is unavailable, Arborio or Bomba rice are excellent substitutes for paella. You can replace the ham with chorizo for a spicier flavor profile.
Variations: Feel free to adjust the heat level by varying the amount of hot pepper sauce. Add other vegetables like green beans or artichoke hearts for extra texture.
Cooking Tip: Do not stir the rice once the liquid has been added and it begins to simmer; this helps develop the desirable socarrat (crispy bottom layer) and prevents the rice from becoming mushy.
Safety: Ensure chicken is cooked to an internal temperature of 165ðF (74ðC). Handle raw seafood carefully and ensure it is fully cooked before serving.
