Paella

3.92 from 23 votes

Filipino-style Paella is a hearty dish made with saffron-infused rice, chicken, chorizo, and seafood. It's easy to make in one pan and perfect for everyday family dinners or special occasions.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Entree

Cuisine: Filipino

Servings: Servings

Calories: 451kcal

Author: Lalaine Manalo

Equipment

Paellera

Ingredients

3 pounds whole chicken, cut into serving parts
1 tablespoon sweet paprika
salt and pepper to taste
2 tablespoons olive oil
5 ounces chorizo de bilbao, sliced thickly
3 cloves garlic, peeled and minced
1 onion, peeled and chopped
1 cup tomato sauce
4 cups long grain rice
1 teaspoon saffron threads
6 cups warm water
1 pound large shrimp, tendrils trimmed
1 dozen mussels, or littleneck clam, scrubbed and bearded

US Customary - Metric

Instructions

In a bowl, combine chicken, sweet paprika, and salt and pepper to taste. Rub onto the chicken and marinate in the refrigerator for about 30 minutes.
In a paella pan or wide skillet over medium heat, heat olive oil. Add chorizo de bilbao and cook for about 2 to 3 minutes or until lightly browned. Remove from pan and set aside.
In the pan, add chicken pieces and cook, turning as needed, until lightly browned. Remove from pan and set aside.
Add more olive to the pan, if needed. Add onions and garlic and cook, stirring regularly, for about 2 to 3 minutes or until softened.
Add tomato sauce and cook until slightly reduced.
Add rice and stir quickly to fully coat with sauce.
Add water and bring to a boil.
Add chicken, chorizo de Bilbao, and saffron.
Add shrimps and mussels, tucking into the rice.
Cover pan, lower heat and simmer, without stirring, for about 15 to 20 minutes or until rice is fluffy and cooked through.
Increase heat to high and cook for an additional 1 to 2 minutes or until a toasted rice crust (socarrat) forms at the bottom.
Take the rice off the heat and allow it to rest, covered, for about 10 minutes before serving. Serve hot.

Notes

Paella is traditionally cooked in a paellera. If you don't have one, use a pan that's wide but not too deep to allow moisture to evaporate quickly. Make sure it's large enough to allow space for the rice to expand.
Other than a quick stir to coat the rice with the sauce, refrain from stirring and leave the paella covered and undisturbed as it cooks. If it is cooking more on one side than the other, just rotate the pan.
After you take the rice off the heat, allow it to rest, covered, for about 10 minutes before serving to absorb excess moisture.

Nutrition