Ultimate Paella by Tyler Florence (without lobster)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Ultimate Paella by Tyler Florence (without lobster) calories by ingredient
Number of Servings: 6
Ingredients
-
Mixed Paella
2 lbs chicken thighs
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes or fresh garden tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
7 cups chicken broth, room tempature
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 lb jumbo shrimp, peeled and de-veined
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving
A 16-inch paella pan
Chicken spice rub
2 tablespoons sweet paprika
2 tablespoons dried oregeno
Kosher salt
Ground pepper
Directions
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.