Paella

Paella

  • Prep Time: 15 mins
  • Total Time: 1 hrs 15 mins
  • Servings: 8

    • Ingredients

  • 2/3 cupolive oil
  • 4teaspoonsoregano
  • 4teaspoonsdry basil
  • 3clovesgarlic, minced or pressed
  • 2teaspoonssalt
  • 1teaspoonpepper
  • 2wholeboneless chicken breasts, skinned and cut in bite-size pieces( 1 lb.)
  • 12largeshrimp
  • 3chorizo sausage, in small pieces( 3 oz.)
  • 2largeyellow onions, chopped
  • 1largegreen pepper, chopped
  • 2cupsrice
  • 3cupshot chicken broth
  • 4largetomatoes, peeled, seeded and chopped
  • 1/2-1teaspoonpowdered saffron
  • 1teaspooncoriander
  • 1cupfrozen peas
  • 1/2-3/4 lbscallops
  • 12 clams or 12mussels
  • 2pimientos, cut into strips

    • Directions

  • In a bowl, combine olive oil, oregano, dry basil, garlic, salt and pepper.
  • Placechicken and shrimp in another bowl; pour over marinade. Cover and refrigerateovernight. Heat about 1 tablespoon marinade in frypan over medium heat. Removechicken and drain; add to pan and cook until lightly brown.
  • Remove from pan; setaside. Add sausage to pan; cook over medium heat until well browned.
  • Add onionsand green pepper to pan; raise heat to medium-high; cook until vegetables aresoft. Stir in rice; brown slightly.
  • Add broth, tomatoes, saffron, coriander,chicken and sausage; boil, cover, heat and simmer for 25 minutes, stirringoccasionally until rice is tender.
  • Add peas and scallops; toss gently.
  • TransferPaella to large ovenproof 6-quart baking dish or paella pan.
  • Drain shrimp; pushinto rice mixture along with clams.
  • Bake, covered, in 350 degrees oven for 15 to20 minutes, or until shrimp are pink and clams open.
  • Garnish with pimentostrips, if desired.

    • Reviews

  • “Although I changed the recipe just a little and used linquisa instead of chorizo this was the very best, and was easy to fix. I prepared most of the ingredients the day before. IThe best idea was to marinade the shrimp and chicken. We had 6 friends for dinner and they were all impressed.”

  • “Getting ready to make it again.It is becoming a family favorite.When I visit son in law it is the first request.Great food.”

  • “This was delicious!!! I didn’t have any chorizo, so I substituted breakfast link sausage cut into chunks. I also didn’t have scallops or clams or mussels, but I did have shrimp and chicken. Besides those ingredients that I didn’t have, I had everything else on hand, so it came together very quickly. Made plenty, so there was leftovers for a few lunches, which made the family very happy!”

  • “I used the concept of this recipe but made my changes in the seasonings…roasted a red pepper…used chicken thighs rather than chicken breast…added a can of artichoke hearts.We really enjoyed our meal.Thanks for the guide!!!”

  • “We weren’t 100% wild about this recipe and probably won’t be making it again.The combination of herbs/spices were overpowering in relation to the seafood and chicken.”

  • “Didn’t like the way mine turned out.I was expecting a better flavor.”

  • “It came ot great.I love Paella. I added the seefood at the end after cooked in frying pan with the marinate.”

  • “Great recipetried it 10-26-2008 – Great and easy to prepare!!”

  • “My son and husband really, really, really (my 6 yr olds words) liked this recipe.Especially the mussels.The chicken and shrimp were very good and well seasoned after the 24 hr. marinating time.The saffron, being extremely expensive was wonderful and very fragrant.My house smelled great and it was a beautiful presentation.I only thought to take a picture after we had eaten almost all of it!We will make it again and hopefully remember to take a picture.”

  • “Exceptional recipe – almost exactly the same as we served in the restaurant in Rio de Janeiro – we did “spice it up” a little with a local pepper sauce – the closest of which is a Louisiana sauce called “Crystal.” Try Brazilian linguica (if you can find it) in place of the Chorizo – and some hearts of palm”

  • “Very easy, did not have time to marinate overnight, nor did I add clams, mussels. Did use canned roasted tomatoes, red peppers, and corn. Minor adjustments but the flavor was excellant. Will certainly try this again!!!!!”

  • “Great paella! Finishing it in the oven gives it an extra special feel. I used most of the ingredients but omitted the peas, clams and pimientos. Maybe next time I’ll leave out the coriander as well. I doubled the recipe for 8 people (I knew they’d be hungry!) and I enjoyed the leftovers the following day. Thanks for a super recipe!”

  • “Wow!This was great!In the directions it doesn’t say to remove the chorizo before adding the onion and bell pepper, then later it says to add the chorizo like it should have been removed at some point.I had just left it in, and it turned out fine.I made exactly as directed, but omitted the mussels because I couldn’t find any really good-looking ones…I only like shellfish if they’re really fresh.This was tasty and I will definitely make it again!Thanks!”

  • “I love this recipe, it always makes a great impression.My boyfriend and I love to make it together.It is worth getting the best ingredients, and eat with a great bottle of spanish wine.Get the best chorizo that you can, don’t settle for the plastic cased kind, it diminishes the flavor, makes the dish mushy.P.S. It tastes even better the next day.”

  • “Served it when our turn to cook for 5 families (total 15 people)in NC.Ages 91-17 years old(majority adults about 50.).They don’t like seafood, spices, or anything new.But, this was a fantastic hit.Said it was a ‘keeper’.Used saffron threads, only shrimp, chicken, and chorizo sausage (without casing).Doubled the recipe.Cooked it while visiting with all people in large kitchen (weekly ritual).Served with salad and garlic toast.It was a fun dish and terrific meal.Everyone had seconds.”

  • “Very good recipe. The chicken broth is essential to paella.Would suggest saffron threads instead of ground. May be made without tomatoes for a more Cuban style.”

  • “brill i’m 13c and i could make it with ease”

  • “Haven’t tried it yet , but it has to be great!”

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