Spanish Paella
This delicious Spanish Paella recipe is loaded with flavor. It's the perfect dish to serve for special occasions or during the Holidays.
Ingredients
- 3/4 cup olive oil, divided tips & tricks
- 1 large boneless pork chop, cubed
- 3/4 cup shallots, finely chopped
- 1 medium red pepper, cut into thin strips (about 1 1/2-inches long)
- 1 medium yellow pepper, cut into thin strips (about 1 1/2-inches long)
- 1 medium poblano pepper or guindilla verde pepper, cut into thin strips (about 1 1/2-inches long) Footnote
- 2 large Roma tomatoes, seeded and chopped
- 5 large cloves garlic, pressed
- 2 medium chicken breasts, cubed and seasoned with freshly ground black pepper and sea salt
- 1 tbsp. fresh rosemary, chopped tips & tricks
- 1 1/2 tsp. smoked paprika
- 1/2 tsp. ground thyme
- 1/4 tsp. ground cumin
- 2 1/2 cups calrose or bomba rice
- 5 cups low-sodium chicken broth, divided
- 1 1/2 cups chorizo sausage, sliced and quartered see Recipe
- 1 cup frozen peas
- 2 tbsp. capers, rinsed and drained
- 1/2 tsp. saffron threads
- 12 large clams, scrubbed and debearded
- 12 large mussels, scrubbed and debearded
- 12 large prawns, peeled and deveined
- 2 tbsp. fresh parsley, coarsely chopped tips & tricks
- lemon wedges, for garnish
Directions
- In a large deep skillet over medium heat, add ¼ cup oil. When it gets hot, add pork and sauté for 2 minutes. Add onions and peppers; sauté for 3 minutes. Add tomatoes and sauté for 2 minutes. Add garlic and sauté for 1 minute. Transfer the pork mixture to a bowl and set aside.
- Return the skillet to the stove and heat another ¼ cup oil. Add chicken and sauté until no longer pink, about 4 to 5 minutes; season with rosemary, paprika, thyme and cumin. Transfer the chicken into a small bowl and set aside.
- Return the skillet back to the burner and heat the remaining ¼ cup of oil. Add rice and sauté until translucent, about 10 to 12 minutes.
- Pour in half of the broth and stir to combine. Add pork and chicken mixture and stir until evenly mixed. Add chorizo and peas; stir to mix. Stir in the capers and saffron; give a quick stir.
- Preheat oven to 400ºF
- Transfer half the rice mixture to the bottom of a 15-inch paella pan. Add shellfish and prawns spacing them before covering with the remaining rice mixture.
- Transfer the pan to the preheated oven and pour in the rest of the broth. Cook for 25 to 35 minutes or until the liquid is absorbed.
- Remove paella from the oven and discard any clams or mussels that failed to open. Spoon paella onto warm serving plates and top with fresh parsley; garnish with lemon wedges.
Notes
Footnote: If you can find guindilla verde peppers, substitute them for the poblano peppers.
Kitchen Tools: The 15-inch Paella Pan can be purchased in the "SHOP" section of Club Foody