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5 from 1 vote

Paella

Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time2 hours 45 minutes
Course: Main Dish
Cuisine: Spanish
Servings: 12 servings

Ingredients

  • 4 cups medium grain rice
  • 8 cups chicken broth (use vegetable for vegetarian option)
  • 4 +2 cloves garlic minced
  • 2 sweet red peppers diced
  • 2 medium yellow onions diced
  • 4 6" chorizo type sausage -not spicy
  • 2 6" chorizo type sausage spicy
  • 2 lbs shrimp shelled and deveined
  • 1 lb other seafood of your choice (clams, mussels, calamari or a seafood mixture)
  • 2 cups frozen green peas
  • 4 +2 Tbsps olive oil
  • ½ cup dry white wine divided ¼ cup and ¼ cup

Paella seasoning

  • 4 good pinches saffron
  • 2 Tbsps paprika can be a mix of smoked and sweet but use at least 50% sweet
  • 1-2 tsps cayenne optional
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tsp salt

Instructions

  • Rinse uncooked rice in cold water. Cover with water and allow to stand about 1 hour. Drain and rinse.
  • Heat oven to 350 degrees.
  • Heat 4 Tbsps olive oil in a frying pan. When hot add 4 cloves minced garlic and cook about 1 minute. Add the onion and red pepper and cook another 3 or 4 minutes. Add the drained rice and stir until rice is evenly coated. Add ¼ cup white wine and allow wine to evaporate- another 3-4 minutes.
  • Transfer rice mixture to a paella pan or low wide oven proof pan.
  • Dissolve spices in hot broth and pour over rice mixture.
  • Remove casing from sausage if necessary and slice into ½" rounds.
  • Add sausage and peas to the rice and broth and stir to distribute.
  • Cover oven pan(s) with foil but leave an opening so steam can escape.
  • Bake about 55 -60 minutes. Check that liquid has been absorbed, remove from oven. Stir and allow to stand covered about 5 minutes.
  • While rice is baking clean and prepare the shrimp and seafood as required ( shell & devein, shrimp if necessary, debeard mussels it necessary etc) Abut 5 minutes before rice will be removed from the oven, heat remaining olive oil and garlic in a large stock pot. Add ¼ cup white wine and seafood. Cover tightly and allow to steam 3-5 minutes.Using a slotted spoon, ladle seafood over rice when serving.

Notes

For Vegetarian version: Replace chicken broth with vegetable broth. Replace sausage and seafood with 2-3 cups canned chickpeas, drained and rinsed.