Perfect Paella
Transport your taste buds to the Spanish coast with this "Perfect Paella," a showstopping one-pan dish brimming with bold flavors and vibrant colors. This authentic paella recipe combines tender chicken thighs, smoky chorizo, succulent shrimp, and fresh mussels, all nestled in aromatic saffron-infused short-grain rice. Enhanced with the sweetness of red bell peppers, the tang of diced tomatoes, and a splash of dry white wine, this dish is a celebration of Mediterranean flavors. With its beautiful presentation topped with peas, parsley, and lemon wedges, this hearty meal is perfect for entertaining or creating a memorable family dinner. Ready in just an hour, it’s a culinary masterpiece that brings Spain to your table!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 300 grams boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 150 grams spanish chorizo sausage
- 1 medium onion, diced
- 1 large red bell pepper, diced
- 4 pieces garlic cloves, minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon saffron threads
- 2 cups short-grain paella rice (e.g. Bomba, Calasparra)
- 4 cups chicken stock
- 0.5 cup dry white wine
- 1 cup canned diced tomatoes, drained
- 300 grams shrimp, peeled and deveined
- 250 grams mussels, cleaned
- 0.5 cup frozen peas, thawed
- 4 pieces lemon wedges
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large, wide paella pan or skillet over medium-high heat.
Season the chicken thighs with salt and pepper, then sear them in the pan until browned on all sides. Remove and set aside.
Add the chorizo to the pan and cook until lightly browned. Remove and set aside with the chicken.
Lower the heat to medium and add the diced onion, red bell pepper, and garlic to the pan. Sauté until softened, about 5 minutes.
Stir in the smoked paprika and saffron threads, cooking for 1 minute to bloom the spices.
Add the paella rice to the pan and stir to coat the grains in the oil and spices.
Pour in the chicken stock, white wine, and diced tomatoes, stirring to combine. Bring to a simmer.
Return the chicken and chorizo to the pan, nestling them into the rice mixture. Simmer for 15 minutes, without stirring, to allow the rice to cook evenly.
Arrange the shrimp and mussels on top of the rice, pressing them slightly into the mixture. Cover the pan with a lid or foil and cook for another 10 minutes, or until the seafood is cooked and the mussels have opened.
Sprinkle the peas over the top and cook for an additional 2-3 minutes.
Remove the pan from the heat and let the paella rest for 5 minutes to allow the flavors to meld.
Garnish with fresh parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
4486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.6 g | 212% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1277 mg | 426% | |
| Sodium | 7337 mg | 319% | |
| Total Carbohydrate | 404.0 g | 147% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 31.1 g | ||
| Protein | 325.8 g | 652% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 736 mg | 57% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 4648 mg | 99% | |
*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.
