Party Paella
Bring the vibrant flavors of Spain to your next gathering with this irresistible Party Paella recipe! Perfectly crafted for sharing, this dish boasts a tantalizing mix of tender chicken, succulent shrimp, savory Spanish chorizo, and briny mussels or clams, all nestled in a bed of saffron-infused rice. The addition of smoked paprika, garlic, and white wine lends depth to every bite, while a rich socarrat—crispy caramelized rice at the bottom of the pan—adds an authentic touch. Brimming with colorful peas, red bell pepper, and fresh parsley, this stunning one-pan meal is as visually delightful as it is delicious. Ready in just one hour and served with zesty lemon wedges, Party Paella is your ultimate choice for an unforgettable feast. Perfect for entertaining guests or elevating a family dinner night!
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Recipe Information
Ingredients
- 4 tablespoons olive oil
- 1 pound chicken thighs (boneless, skinless, cut into bite-sized pieces)
- 1 pound shrimp (peeled and deveined)
- 8 ounces Spanish chorizo (sliced into thin rounds)
- 1 medium onion (diced)
- 1 red bell pepper (diced)
- 4 garlic cloves (minced)
- 2 cups short-grain Spanish rice (such as Bomba or Calasparra)
- 4 cups chicken broth
- 1 cup dry white wine
- 1 teaspoon saffron threads
- 2 teaspoons smoked paprika
- 1 cup frozen peas
- 1 pound mussels or clams (cleaned)
- 0.25 cup fresh parsley (chopped)
- 4 lemon wedges (for serving)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 2 tablespoons of olive oil over medium heat in a large paella pan or wide skillet.
Season the chicken with salt and black pepper, then add to the pan. Cook until browned on all sides (about 5-6 minutes). Remove and set aside.
In the same pan, add the shrimp and cook for 2-3 minutes until just pink. Remove and set aside with the chicken.
Add the remaining 2 tablespoons of olive oil to the pan. Stir in the chorizo, onion, and red bell pepper. Sauté for 5-6 minutes until the vegetables are softened.
Add the garlic and cook for another minute until fragrant.
Stir in the rice and cook for 2-3 minutes, ensuring every grain is coated with the oil and flavor.
Meanwhile, heat the chicken broth in a saucepan and add the saffron threads to infuse.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom.
Slowly pour in the warm chicken broth with saffron, then stir in the smoked paprika.
Nestle the chicken back into the pan and bring the mixture to a gentle simmer. Cook uncovered over medium-low heat for 15 minutes, without stirring, to allow a crust (socarrat) to form at the bottom.
Scatter the peas over the top, followed by the mussels or clams, and cook for another 8-10 minutes until the shellfish have opened. Discard any that do not open.
Add the shrimp back to the pan during the last 3 minutes of cooking to heat through.
Remove the pan from the heat and cover with a clean kitchen towel. Let it rest for 5 minutes.
Garnish with fresh parsley and serve with lemon wedges on the side. Enjoy your Party Paella!
Nutrition Facts
Calories |
856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 1709 mg | 74% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.0 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 159 mg | 12% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1166 mg | 25% | |
*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.
