Paella (Spanish Seafood)

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Paella Spanish

Paella (Spanish Seafood)


  •  2 tablespoons vegetable oil
  • 1 lb. chicken thighs, bones and skin removed, cut into bite-sized pieces and seasoned with salt and pepper.
  • 4 ounces chorizo sausage, cut into bite-sized pieces.
  • 1 large Spanish onion, sliced
  • 3 garlic cloves, minced
  • 1 teaspoon smoked sweet paprika
  • 1 teaspoon coarsely ground black pepper
  • 10 ounces Calasparra, Bomba or other short grain rice.
  • 5 ounces dry white wine
  • 4 ¼ cups hot chicken stock, with a pinch of saffron strands, infused for 1 hour
  • 1 Romano or other sweet red pepper, seeded and sliced.
  • 5 ½ ounces frozen edamame beans.
  • 3 large tomatoes, cut into large pieces
  • 9 ounces mussels or clams in their shells, cleaned and beards removed.
  • 8 prawns in their shells
  • 4 ounces prepared squid, cut into 8 wedges
  • Small handful parsley, roughly chopped


  1. Heat oil in a paella pan or heavy skillet over medium heat.  Add chicken and brown well on all sides.  Add the chorizo and cook 2 – 3 minutes.
  2. Add onion and garlic and cook 4 – 5 minutes, stirring frequently.  Stir in the paprika, black pepper and rice.
  3. Pour in the wine and safftron-infused chicken stock.  Bring to a boil, then reduce heat to maintain a low simmer.  Cook 15 – 20 minutes, stirring occasionally.
  4. Stir in pepper, edamame beans and tomatoes.  If the mixture becomes dry, add water as necessary.
  5. Add the mussels or clams, prawns and squid near the center of the pan.  Cover with aluminum foil and let cook 8 – 10 minutes or until seafood is cooked through.  The mussels or clams should open; discard any that do not open.  The prawns will be pink and the squid firm.
  6. Stir to distribute the seafood evenly.  Squeeze lemon juice over the cooked paella.  Top with lemon wedges and parsley, and serve from the pan.
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