This saffron-infused paella recipe is loaded with chicken, mussels, clams, and shrimp. Serve this for your next weekend dinner. It's a dish your family will surely love.
Ingredients:
1 lb. shrimp, peeled and deveined
1 lb. mussels, scrubbed and debearded
1 lb. clams, scrubbed and cleaned
1 lb. chicken thighs, diced
2 chorizo sausages, sliced
1 onion, diced
1 red bell pepper, diced
4 garlic cloves, minced
2 cups arborio rice
1 tsp. smoked paprika
1/2 tsp. saffron threads
4 cups chicken broth
1/2 cup white wine
Salt and pepper to taste
Lemon wedges, for serving
Directions:
Heat a large paella pan or skillet over medium-high heat.
Add diced chicken thighs and sliced chorizo sausages to the pan and cook until lightly browned.
Remove chicken and chorizo from the pan and set aside.
Add diced onion, diced red bell pepper, and minced garlic to the pan and cook until softened.
Add arborio rice to the pan and cook for 1-2 minutes or until lightly toasted.
Add smoked paprika and saffron threads to the pan and stir to combine.
Pour in chicken broth and white wine to the pan and stir to combine.
Season with salt and pepper to taste.
Bring mixture to a boil and reduce heat to low.
Add cooked chicken and chorizo back to the pan.
Arrange peeled and deveined shrimp, scrubbed and debearded mussels, and cleaned clams on top of the rice mixture.
Cover and cook for 15-20 minutes or until rice is cooked through and seafood is cooked and shells have opened.
Discard any clams or mussels that do not open.
Serve seafood paella with lemon wedges on the side.
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