This classic Spanish paella combines tender chicken, succulent shrimp, and clams with earthy artichoke hearts and sweet peppers. The rice is simmered in a flavorful broth enriched with saffron, garlic, and oregano, creating a dish that is both aromatic and visually stunning. It&# 226;ÂÂs a perfect centerpiece for family gatherings or festive dinners, offering a rich taste of Mediterranean cuisine. The combination of texturesâÂÂfrom the crispy chicken skin to the soft, perfectly cooked riceâÂÂmakes every bite satisfying. Serve it warm with a squeeze of lemon and a crisp salad on the side for a complete meal that brings the flavors of Spain to your table.
Spanish Paella – Gwhp32 A
Description
This classic Spanish paella combines tender chicken, succulent shrimp, and clams with earthy artichoke hearts and sweet peppers. The rice is simmered in a flavorful broth enriched with saffron, garlic, and oregano, creating a dish that is both aromatic and visually stunning. It&# 226;ÂÂs a perfect centerpiece for family gatherings or festive dinners, offering a rich taste of Mediterranean cuisine. The combination of texturesâÂÂfrom the crispy chicken skin to the soft, perfectly cooked riceâÂÂmakes every bite satisfying. Serve it warm with a squeeze of lemon and a crisp salad on the side for a complete meal that brings the flavors of Spain to your table.Ingredients
Directions
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Mix flour, 1 teaspoon salt, and a dash of pepper in a shallow dish.
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Dredge chicken pieces in the flour mixture, coating them evenly.
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Heat olive oil in a large heavy skillet or paella pan over medium-high heat.
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Brown the chicken pieces on all sides until golden, about 20 minutes.
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Transfer the browned chicken to a large kettle or deep pot.
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Add onions, celery, carrots, garlic, pimientos, broth, salt, oregano, and saffron to the pot.
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Bring the mixture to a boil, then reduce heat to low.
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Cover and simmer for 30 minutes until the chicken is tender.
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Stir in the rice and simmer covered for 15 minutes.
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Add the thawed artichoke hearts, shrimp, and clams to the pot.
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Cover and continue simmering for 10-15 minutes, or until the rice is cooked through, shrimp are pink, and clams have opened.
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Discard any clams that have not opened.
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Let the paella rest for 5 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 207.7kcal
- % Daily Value *
- Total Fat 15.2g24%
- Saturated Fat 2.1g11%
- Cholesterol 0.0mg0%
- Sodium 34.8mg2%
- Total Carbohydrate 16.4g6%
- Dietary Fiber 1.8g8%
- Sugars 2.4g
- Protein 1.9g4%
* 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
Ensure clams are scrubbed clean before cooking. Discard any clams that do not open after cooking, as they may be unsafe to eat.
For a richer flavor, you can use seafood stock instead of chicken broth.
If using frozen artichoke hearts, make sure they are fully thawed and drained before adding to the pot to prevent excess water from making the rice mushy.
Saffron can be expensive; make sure to use it sparingly as it is very potent. You can also infuse it in a little warm water before adding it to the dish to distribute the color and flavor more evenly.
This dish is best served immediately while hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of broth to restore moisture.
