Spanish Paella
The best dishes have humble beginnings. This is certainly true of Paella. Made with rice, plus whatever was around the Valencian rice fields and countryside (tomatoes, onions, eels, snails, with a few beans), originally Paella was cooked by farmers and laborers in one pan over a wood fire for lunch. On special occasions, saffron, chicken, rabbit or even duck was added to the dish. Today there are over 200 variations of Paella. My family’s version calls for shrimp, chicken, sausage, red bell peppers, mushrooms, peas, and of course saffron because anytime we prepare Paella its special because we’re together around the table! Enjoy and have a colorful day!
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Time:
Prep: 6min
Cook: 25
Servings: 8-10
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pinch saffron strands
3 cups chicken broth
3 Tbsp olive oil
1 link sausage (chopped)
1 cup chicken thighs or breast chopped
1 onion (finely chopped)
1 red pepper (deseeded and sliced)
2 tsp paprika
1 cup paella rice or jasmine rice
2 cups trumpet mushrooms (sliced)
1 cup frozen peas
1 cup shrimp
lemon wedge (chopped, to serve)
garlic granules
salt
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Nutrition per serving:
Calories, 300.85kcal, 15% DV
Total Fat, 12.99g, 19% DV
Carbs, 31.76g, 12% DV
Sugars, 3.46g, 4% DV
Protein, 13.46g, 27% DV
Sodium, 994.14mg, 50% DV
Fiber, 2.94g, 10% DV
Percent Daily Values based on a 2,000 calorie diet.
Health Score: 7/10
*Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.
Nutrients in this dish with a positive impact:
Unsaturated Fat, 9g, 18% DV
Fiber, 3g, 10% DV
Protein, 13g, 27% DV
Potassium, 212mg, 6% DV
Magnesium, 15mg, 4% DV
Iron, 3mg, 19% DV
Step 1
Stir the saffron strands into 2 cups of the stock and set aside to infuse.
Step 2
Heat 1 tbsp oil in a paella pan. Add onion, garlic, and mushrooms then cook until fragrant.
Step 3
Stir the sausage and chicken into the pan and fry over a high heat for 7-8 mins, or until the meat is golden and cooked through. Stir in the pepper, paprika, and peas with the remaining tablespoon of oil.
Step 4
On medium heat, quickly stir in the rice so it is well-coated in the oil, then pour in the saffron-infused stock and scrape up the sticky brown bits from the bottom of the pan and cook for 10 minutes.
Step 5
Add in 1 cup of the remaining stock and cook for another 15 minutes until the rice is soft and most of the liquid in the pan has been absorbed and a nice crust has formed on the bottom of the pan.
Step 6
Meanwhile, in another pan sear the shrimp for 2 minutes on either side and season generously with paprika and garlic. Add the shrimp to the rice.
Step 7
Serve with herbs, lemon wedges and an extra drizzle of oil.
