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Spanish Paella
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5 from 3 votes

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.
Prep Time25 minutes
Cook Time1 hour
Passive Time0 minutes
Total Time1 hour 25 minutes
Servings: 8
Author: Francine Lizotte
Course: Main Course
Cuisine: Mediterranean, Spanish
Keyword Chicken, Dairy Free, Dinner Party, Elegant Cuisine, Fish & Seafood, Gluten Free, Holidays & Events, Legumes/Beans, Low Sodium/No Sodium, Pork, Poultry

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 tips & tricks
  • 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.