Traditional Spanish Paella

Photo: Lee Harrelson; Styling: Jan Gautro

Nourishing, vibrant, and without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. To round out this meal, choose a good Spanish red wine from the Rioja region, a crusty baguette, and a light salad.

Yield: 8 servings (serving size: 1 1/2 cups paella, 1 shrimp, and 1 mussel)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 521
  • Calories from fat: 23%
  • Fat: 13.3g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 6.8g
  • Polyunsaturated fat: 2g
  • Protein: 25.5g
  • Carbohydrate: 72.1g
  • Fiber: 3.6g
  • Cholesterol: 80mg
  • Iron: 6mg
  • Sodium: 871mg
  • Calcium: 60mg

Ingredients

  • Herb Blend:
  • 1 cup chopped fresh parsley
  • 1/4 cup fresh lemon juice
  • 1 tablespoon olive oil
  • 2 large garlic cloves, minced
  • Paella:
  • 1 cup water
  • 1 teaspoon saffron threads
  • 3 (16-ounce) cans fat-free, less-sodium chicken broth
  • 8 unpeeled jumbo shrimp (about 1/2 pound)
  • 1 tablespoon olive oil
  • 4 skinned, boned chicken thighs, cut in half
  • 2 links Spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices
  • 1 (4-ounce) slice prosciutto or 33%-less-sodium ham, cut into 1-inch pieces
  • 2 cups finely chopped onion
  • 1 cup finely chopped red bell pepper
  • 1 cup canned diced tomatoes, undrained
  • 1 teaspoon sweet paprika
  • 3 large garlic cloves, minced
  • 3 cups uncooked Arborio rice or other short-grain rice
  • 1 cup frozen green peas
  • 8 mussels, scrubbed and debearded
  • 1/4 cup fresh lemon juice
  • Lemon wedges (optional)

Preparation

  1. To prepare the herb blend, combine the first 4 ingredients, and set aside.
  2. To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.
  3. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan. Add sausage and prosciutto; saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired.
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