Ultimate Paella by Tyler Florence (without lobster)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Mixed Paella2 lbs chicken thighs1/4 cup extra-virgin olive oil2 Spanish chorizo sausages, thickly slicedKosher salt and freshly ground pepper1 Spanish onion, diced4 garlic cloves, crushedBunch flat-leaf parsley leaves, chopped, reserve some for garnish1 (15-ounce) can whole tomatoes or fresh garden tomatoes, drained and hand-crushed4 cups short grain Spanish rice7 cups chicken broth, room tempatureGenerous pinch saffron threads1 dozen littleneck clams, scrubbed1 lb jumbo shrimp, peeled and de-veined1/2 cup sweet peas, frozen and thawedLemon wedges, for servingA 16-inch paella panChicken spice rub2 tablespoons sweet paprika2 tablespoons dried oregenoKosher salt Ground pepper
Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in stock and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.
Serving Size: Makes 4 to 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RAJSAHAE.
Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in stock and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.
Serving Size: Makes 4 to 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RAJSAHAE.
Nutritional Info Amount Per Serving
- Calories: 938.4
- Total Fat: 25.8 g
- Cholesterol: 276.1 mg
- Sodium: 3,971.7 mg
- Total Carbs: 108.4 g
- Dietary Fiber: 4.2 g
- Protein: 63.4 g
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