Paella

Paella
Votes: 2
Rating: 1
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This traditional Paella recipe is a perfect dish for a gathering of family or friends. The aromas alone will transport to to Spain! Note: Not as hard to make as you might think!
Paella
Votes: 2
Rating: 1
You:
Rate this recipe!
Print Recipe
This traditional Paella recipe is a perfect dish for a gathering of family or friends. The aromas alone will transport to to Spain! Note: Not as hard to make as you might think!
Servings Prep Time Cook Time
4 - 6people 60minutes 55 minutes
Servings Prep Time
4 - 6people 60minutes
Cook Time
55 minutes
Ingredients
  • 1 generous pinch Spagnia saffron
  • 1 pound Boneless, Skinless chicken (any part you like)
  • 1 tbsp Spagnia grapeseed oil
  • 1/2 pound Spagnia chorizo sausage
  • 1 large white onion
  • 3 cloves garlic
  • 1 cup dry white wine
  • 1 tbsp Spagnia paprika
  • 4 cups chicken stock
  • 2 cups Spagnia Valencia rice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 pound mussels, scrubbed and debearded
  • 1/4 cup minced fresh cilantro leaves
  • 1 tbsp minced fresh flat-leaf parsley leaves
  • 1/2 pound large shrimp, peeled, deveined, and tails removed
Servings: people
Units:
Ingredients
  • 1 generous pinch Spagnia saffron
  • 1 pound Boneless, Skinless chicken (any part you like)
  • 1 tbsp Spagnia grapeseed oil
  • 1/2 pound Spagnia chorizo sausage
  • 1 large white onion
  • 3 cloves garlic
  • 1 cup dry white wine
  • 1 tbsp Spagnia paprika
  • 4 cups chicken stock
  • 2 cups Spagnia Valencia rice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 pound mussels, scrubbed and debearded
  • 1/4 cup minced fresh cilantro leaves
  • 1 tbsp minced fresh flat-leaf parsley leaves
  • 1/2 pound large shrimp, peeled, deveined, and tails removed
Servings: people
Units:
Instructions
  1. Add the saffron to 1/2 cup warm water and let it sit for 10 minutes to allow it to bloom.
  2. Heat the grapeseed oil over medium-high heat in an 8 quart saute pan, brown the chorizo on all sides and remove to a platter. Brown the chicken pieces and remove to the same platter.
  3. Add the onion to the pan and saute until translucent, then add the garlic and cook until softened. Add the white wine and allow most of it to evaporate. Stir in the paprika, parsley, 1/2 cup of bloomed saffron, and chicken stock, and bring to a gentle boil. Return the chorizo and chicken to the pan. Stir in the rice, salt and pepper and reduce heat to medium.
  4. Cook uncovered without stirring for about 20 minutes, then add the mussels and cover. Cook until the mussels open, about 7 minutes, then remove them to a platter. Add the shrimp to the pot, cover, and cook until they turn pink and opaque, about 5 minutes, then remove the shrimp to the platter.
  5. Spoon the paella into a large bowl and sprinkle with fresh cilantro. Arrange the shrimp and mussels on top.