Spanish Paella

    Spanish Paella

    Saffron-infused rice with shrimp, mussels, chicken, chorizo, and peas cooked in a wide paella pan.

    50 minMedium4 servings

    Nutrition per serving

    560

    Calories

    34g

    Protein

    54g

    Carbs

    22g

    Fat

    Ingredients

    • 2 cupsBomba or short-grain rice
    • 300gChicken thighs, cubed
    • 200gShrimp
    • 12Mussels
    • 100gChorizo, sliced
    • 1 pinchSaffron threads
    • 4 cupsChicken stock
    • ½ cupPeas

    Instructions

    1. 1

      Bloom saffron in warm stock for 10 minutes.

    2. 2

      Sear chicken and chorizo in a wide pan with olive oil. Remove and set aside.

    3. 3

      Sauté onion and garlic. Add rice and stir to coat in the oil for 1 minute.

    4. 4

      Pour in saffron stock, arrange chicken and chorizo back in. Do NOT stir from here.

    5. 5

      Simmer 15 minutes. Nestle shrimp and mussels into the rice, add peas. Cook 5 more minutes.

    6. 6

      Let rest 5 minutes off heat. The crispy bottom (socarrat) is the best part!

    Nutrition Facts

    Servings 4Serving Size 1

    Amount Per Serving

    Calories560

    % Daily Value *

    Total Fat 22g28%
    Saturated Fat 6.6g33%
    Trans Fat 0g
    Cholesterol 150mg50%
    Sodium 310mg13%
    Total Carbohydrate 54g20%
    Dietary Fiber 4g14%
    Sugars 8.1g
    Protein 34g68%
    Vitamin A 200 IUVitamin C 8 mgCalcium 45 mgIron 1.8 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Spanish Paella

    • • Let meat rest for 5 minutes after cooking to keep it juicy.
    • • Rinse rice under cold water until clear to remove excess starch.
    • • Pound chicken to even thickness for uniform cooking.

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