Paella is a classic Spanish dish combining seafood, chicken, sausage and rice. Saffron, which imparts a wonderful earthy flavor and beautiful golden yellow color, is the key to flavoring this delectable recipe.
15m
PREP TIME
45m
COOK TIME
312
CALORIES
15
INGREDIENTS
Servings: 15 (1 1/2 cup)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
- 2 cups chopped onions
- 1 medium red bell pepper, chopped
- 4 cloves garlic, chopped
- 8 ounces Spanish dried chorizo, cut into 1/2-inch slices
- 3 cups Valencia short grain rice
- 3 1/2 cups chicken stock
- 1/2 cup dry white wine
- 1/2 teaspoon McCormick Gourmet™ All Natural Spanish Saffron, crumbled
- 1 teaspoon salt
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1 pound large shrimp, peeled and deveined
- 1 pound mussels, rinsed
- 1/2 cup frozen peas
INSTRUCTIONS
- 1 Heat oil in very wide deep skillet (with 12 to 15-inch bottom) or 8-quart wide-bottom Dutch oven on medium-high heat. Add chicken; cook and stir about 5 minutes or until browned. Remove chicken from skillet.
- 2 Reduce heat to medium. Add onions, red pepper, garlic and sausage to skillet. Cook and stir until onions begin to brown. Add rice; cook and stir until rice is just translucent and has a slightly nutty aroma. Stir in chicken, stock, wine, saffron, salt and pepper. Bring to boil; stir. Reduce heat to low; cover and simmer 20 minutes or until rice has absorbed most of the liquid.
- 3 Place shrimp, mussels and peas over rice mixture. Cover and simmer on low heat 10 minutes or until shrimp turn pink and mussels have opened. Stir before serving.
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
