Include in Print View:

Southwest Paella

Southwest Paella recipe image
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;€™s a comforting yet exciting meal that brings the warmth of a Spanish hearth together with the bright spirit of the Southwest.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 539.2
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
  • 2 Chickens; cut serving pieces
  • 3 cups Rice; preferably italian
  • 2 teaspoons Salt
  • 2 cans 16oz peas; drain; save juice
  • 1 teaspoons Paprika Chicken stock
  • 1 cups Flour
  • 1/2 teaspoons Saffron
  • 1/2 cups Oil
  • 2 teaspoons Hot pepper sauce
  • 1/2 cups Water Salt
  • 1 lbs Ham; cut bite-size pieces
  • 1 lbs Cooked shrimp, clams,
  • 1 md Onion; chopped -- mussels or scallops
  • 1 cups Bell pepper; chopped
  • 2 oz Jar sliced pimiento
  • 2 md Tomatoes; cut in wedges
Directions
  1. 1
    In a large bag or bowl, mix salt, paprika, and flour; toss chicken pieces in the mixture until evenly coated.
  2. 2
    Heat 1/4 cup oil in each of two large skillets over medium-high heat; brown the floured chicken pieces well on all sides.
  3. 3
    Add 1/4 cup water to each skillet, cover, and reduce heat to medium-low; simmer chicken for 30 minutes or until cooked through.
  4. 4
    Remove chicken from skillets and set aside to rest.
  5. 5
    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.
  6. 6
    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.
  7. 7
    Remove vegetable mixture and set aside.
  8. 8
    In the same skillet, add enough oil to coat the bottom and toast the rice, stirring constantly, until it turns a light golden brown.
  9. 9
    Return the sautéed vegetable mixture to the skillet with the browned rice; stir to combine.
  10. 10
    Add the liquid from the canned peas, chicken stock (or water), and saffron to the skillet; bring to a boil.
  11. 11
    Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is tender and liquid is absorbed.
  12. 12
    Gently fold in the cooked chicken, browned ham, shrimp, clams, mussels (or scallops), drained peas, sliced pimiento, and hot pepper sauce.
  13. 13
    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 165°F (74°C). Handle raw seafood carefully and ensure it is fully cooked before serving.

Keywords: paella, chicken, seafood, saffron, rice, spanish, southwest, ham, shrimp, clams, peppers, one-pot, dinner, party, festive, aromatic, hearty, fusion, comfort-food, flavorful
Read it online: https://www.chefs-mate.com/recipe/southwest-paella/