Spanish Paella Recipe

2014-01-13
paella recipe
Average Member Rating

(5 / 5)

5 5 3
Rate this recipe

3 people rated this recipe

  • Servings : 8 to 10
  • Prep Time : 30m
  • Cook Time : 60m
  • Ready In : 1:30 h

Nutritional Info

This information is per serving.

  • Calories

    496
  • Total Fat

    9.0g
  • Saturated Fat

    0.9g
  • Cholesterol

    240mg
  • Sodium

    773mg
  • Total Carbohydrates

    42.3g
  • Dietary Fiber

    4.8g
  • Protein

    60.1g
  • Vitamin A

    20%
  • Vitamin C

    26%
  • Calcium

    12%
  • Iron

    32%
Add to Recipe Box

This paella recipe is a baked version of the traditional Spanish paella.

You can bake it in either a traditional paella pan, which is best as it distributes the ingredients nicely and allows the heat to bake everything evenly, or you can use a large baking dish.

Paella Recipe

 

Ingredients

  • 2 tablespoons oil
  • 6 chicken breast halves, cut into pieces
  • 1 1/2 pounds shrimp, scallops or lobster, cooked
  • 2 onions, chopped
  • 1/2 pound mushrooms, sliced
  • 1 clove garlic, minced
  • 4 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 teaspoon saffron
  • 2 cups canned tomatoes
  • 2 cups long grain rice, uncooked
  • 1 cup fresh or frozen peas
  • 1 can artichoke hearts, drained
  • 12 to 16 clams
  • Pimento strips
  • Stuffed green olives

Method

Step 1

Heat the oil in a large pan and cook the chicken over moderate heat until the pieces are brown and partially cooked, about 5 minutes. Remove from pan and set aside.

Step 2

Add the onions, mushrooms and garlic to the oil and cook until the onions are tender. Set aside.

Step 3

Preheat the oven to 375°F.

Step 4

Bring the chicken broth to a boil in a large saucepan. Add the seasonings and tomatoes. Combine the browned chicken, seafood, onion mixture, seasoned broth, rice, peas and artichoke hearts. Place the mixture in a lightly oiled 4-5 quart casserole or paella dish. Bake covered at 375°F for 1 hour or until all liquid has been absorbed. Stir once or twice during cooking.

Step 5

Near the end of the baking time, steam 12 clams. To serve, place the clams on top of the paella recipe, then top the dish with pimento strips and olives.

Makes 8 to 10 servings.

Variation:

This paella recipe can be partially prepared in advance. If the paella is to be prepared in advance, set it aside after you add the seasonings and tomatoes. Refrigerate for up to a day. When you are ready to finish cooking it, combine everything and follow the instructions for baking.

Either way you make this recipe, you will love this combination of a tasty rice recipe, a great seafood recipe and a tasty chicken recipe, all combined into a delightful taste sensation.

Paella is a very healthy recipe, full of wonderful ingredients.

You will need a very large pan for this recipe. Of course a traditional paella pan is best. Have a look at the one below.

Lodge 15-Inch Seasoned Carbon Steel Skillet & Paella Pan - CRS15
15-Inch Seasoned Carbon Steel Skillet & Paella Pan. Click to get more details.

This recipe can easily be halved if you don’t need to make quite so much.

The pimento and olives add both flavor and color. This is a wonderfully colorful dish to serve.

This recipe is perfect for entertaining. Just combine it with a large mixed salad and some lovely crusty bread. Because it is really a meal in a pan, it’s an easy meal for entertaining. And guests will love the fabulous flavors.

If you like the rice in this paella recipe, have a look here at our other rice recipes.

If you like this recipe, I’d love you to Pin it to Pinterest, Tweet about it, Like it on Facebook and leave a comment below.

Click here to add your own favorite recipes.

Share Button

Leave a Reply