Longs Paella
Transport your taste buds straight to Spain with Longs Paella, a vibrant and flavorful one-pan dish brimming with authentic Mediterranean charm. This hearty recipe combines tender chicken thighs, smoky chorizo, fresh mussels, and succulent shrimp, all nestled in a bed of saffron-infused Spanish short-grain rice. A medley of aromatic ingredients like garlic, smoked paprika, and grated tomatoes adds depth, while bright pops of peas and a sprinkle of fresh parsley bring color and freshness to every bite. Perfectly balanced and visually stunning, Longs Paella is an ideal centerpiece for gatherings, best served straight from the pan with zesty lemon wedges on the side. Crafted in just over an hour, this show-stopping dish is your ticket to an unforgettable culinary adventure!
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 4 pieces Chicken thighs, boneless & skinless
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 200 grams Chorizo sausage, sliced
- 1 piece Small onion, finely chopped
- 1 piece Red bell pepper, diced
- 4 cloves Garlic cloves, minced
- 2 large pieces Tomatoes, grated or finely chopped
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Saffron threads
- 4 cups Chicken stock
- 2 cups Spanish short-grain rice (like Bomba)
- 12 pieces Fresh mussels, cleaned and debearded
- 12 pieces Large shrimp, peeled and deveined
- 0.5 cup Peas, fresh or frozen
- 2 tablespoons Flat-leaf parsley, chopped
- 4 pieces Lemon wedges, for serving
Instructions
Heat the olive oil in a large, wide paella pan over medium-high heat.
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Sear them in the pan for 3-4 minutes per side until golden brown. Remove and set aside.
In the same pan, add the chorizo and cook for 2-3 minutes until it renders its fat and turns slightly crispy. Remove and set aside.
Lower the heat to medium. Add the onion and red bell pepper to the pan and cook for 5 minutes, stirring often, until softened.
Add the garlic and cook for 1 minute until fragrant. Stir in the grated tomatoes, smoked paprika, and saffron threads. Cook for another 2-3 minutes.
Pour in the chicken stock and bring it to a simmer. Taste and adjust seasoning with salt (about 1/2 teaspoon more) and black pepper, if needed.
Sprinkle the rice into the pan evenly. Do not stir. Nestle the chicken thighs and chorizo slices into the rice mixture.
Cook over medium heat for 15 minutes, making sure the rice absorbs the liquid but doesn't burn. Adjust the heat as needed.
After 15 minutes, arrange the mussels and shrimp on top of the rice, pressing them slightly into the mixture. Sprinkle the peas evenly over the pan.
Cover the pan loosely with aluminum foil and cook for another 10 minutes, or until the mussels open and the shrimp turn pink and opaque.
Uncover and let the paella rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1352 mg | 59% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.2 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 134 mg | 10% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1006 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
