Ultimate Paella

Ultimate Paella

Ready in 2 hours
8 review(s) averaging 4.1. 88% would make again

Top-ranked recipe named "Ultimate Paella"

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By Tyler Florence. From foodnetwork.com

"Excellent recipe! I made this guaranteed crowd-pleaser half a dozen times with variations like basmati rice. mussels, andouille sausage... even cooked it oudoors over a grill with totoal success. That phot is my last New Year's Eve party. Only an idiot could mass this up. (hello below)."

- Dane54T

Ingredients

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3 lbs frying chicken; cut into 10 pieces
0.25 cup extra-virgin olive oil
2 Spanish chorizo sausages; thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion; diced
4 cloves garlic; crushed
1 bunch flat-leaf parsley leaves; chopped, reserve some
1 can whole tomatoes; drained and hand-crushed
4 cups short grain Spanish rice
6 cups water; warm
1 pinch saffron threads
1 dozen littleneck clams; scrubbed
1 pound jumbo shrimp; peeled and de-veined
0.5 cup sweet peas; frozen and thawed
1 Lemon wedges; for serving
Spice Mix for chicken:
1 tablespoon sweet paprika
2 teaspoons dried oregano
Kosher salt and freshly ground pepper

Original recipe makes 6

Servings  

Preparation

Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.

Cook's note: The ideal paella has a toasted rice bottom called socarrat.

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Credits

Added on Award Medal
Verified by stevemur

New Year's Eve variation +andouille sausage & mussels photo by Dane54T Dane54T

Calories Per Serving: 1172 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I had to half the ingredients including the rice and broth. I used a 14 inch paella pan and ingredients just fit. The taste was very good.
herbgrower 4 months ago
grrreat
brucedog 5 months ago
Absolutely great. Also looked beautiful. I used some of the oil to marinate the chicken. Next time I will half the chicken & add scallops. All loved it!
Libbydaa4a 2 years ago
Good, but not when substituting some ingredients, I used risotto rice, langoustines and less chicken, and was ok but stick to recipe.
Harryshash 2 years ago
Excellent recipe! I made this guaranteed crowd-pleaser half a dozen times with variations like basmati rice. mussels, andouille sausage... even cooked it oudoors over a grill with totoal success. That phot is my last New Year's Eve party. Only an idiot could mass this up. (hello below).
Dane54T 2 years ago
This is the dumbest recipe I have ever tried. I did not read it over thoroughly before starting. There are no weights on the Tom, the cooking times are off by a long shot. Terribly. You took such a great dish and ruined it.
Nelaggalen 2 years ago
Beyond yumm! But why do people put I made this recepie
Missmotox 3 years ago
[I posted this recipe.]
sokker 4 years ago
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