My Mom's Paella
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 2/3 cups chicken stock½ cup white wine1 tsp saffron threads ½ tbsp olive oil8 oz boneless, skinless chicken thighs, cubed2 tbsp olive oil¼ large Spanish onion, diced2 cloves garlic, minced1 cup short grain rice (such as Arborio)¼ tsp smoked or sweet paprika1 oz Spanish chorizo ½ cup peas1 diced red bell pepper10-12 cherry tomatoes, halved12 raw tiger shrimp, peeled and deveined12 small clams (like littleneck), scrubbed18 mussels, scrubbedSalt and pepper to taste
Preheat oven to 350F.
Bring the stock and wine to a boil and add the saffron. Let steep 10 minutes. Keep warm.
Warm ½ tbsp oil in a Dutch oven over high heat. Season the chicken thighs and brown on all sides. Remove to a plate.
Reduce the heat to medium and add the remaining oil to the Dutch oven.
Add the onion and garlic and sauté until the onion is completely soft.
Stir in the rice and cook until toasted and light brown. Stir in paprika.
Pour in the hot stock mixture, chorizo, peas, and red pepper. Stir well.
Fold in the chicken, trying to keep it near the top of the pot.
Cover and bake 15 minutes.
Scatter the cherry tomatoes over the mixture and nestle the shrimp, clams and mussels into the top of the rice.
Re-cover and cook a further 10-12 minutes, until shrimp is done and mussels open.
Serving Size: serves 6 generously
Bring the stock and wine to a boil and add the saffron. Let steep 10 minutes. Keep warm.
Warm ½ tbsp oil in a Dutch oven over high heat. Season the chicken thighs and brown on all sides. Remove to a plate.
Reduce the heat to medium and add the remaining oil to the Dutch oven.
Add the onion and garlic and sauté until the onion is completely soft.
Stir in the rice and cook until toasted and light brown. Stir in paprika.
Pour in the hot stock mixture, chorizo, peas, and red pepper. Stir well.
Fold in the chicken, trying to keep it near the top of the pot.
Cover and bake 15 minutes.
Scatter the cherry tomatoes over the mixture and nestle the shrimp, clams and mussels into the top of the rice.
Re-cover and cook a further 10-12 minutes, until shrimp is done and mussels open.
Serving Size: serves 6 generously
Nutritional Info Amount Per Serving
- Calories: 373.3
- Total Fat: 15.6 g
- Cholesterol: 105.0 mg
- Sodium: 625.1 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 1.6 g
- Protein: 25.8 g
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