Paella dates to when rice was first cultivated in Spain, between the 8th and 10th centuries. Rice-based dishes became a staple of coastal Valencian cuisine and typically contained fresh fish. The most traditional recipes for paella include rabbit, snails, and saffron. The name of the dish comes from the Old French, paelle, meaning “pan,” and attests to its status as a basic, everyday food. In Valencia, paella is regarded as a regional treasure. In the US, paellas became popular at Spanish restaurants in the 1950s and often include ingredients like chorizo sausage and various seafood.
Recipe Servings: 6
Prep Time
15 minutes
+ 20 minutes resting
+ 20 minutes resting
Cook Time
40 minutes
Total Time
1 hour 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 6 Tbsp olive oil, divided
- 1 Tbsp paprika
- 2 tsp dried oregano
- Salt, to taste
- Ground black pepper, to taste
- 2 lbs skinless, boneless chicken breasts, cut into 2-inch pieces
- 3 garlic cloves, crushed
- 1 tsp red pepper flakes, crushed
- 2 cups short-grain white rice, uncooked
- 1 pinch saffron threads
- 1 bay leaf
- ½ bunch Italian flat leaf parsley, chopped
- 4 cups chicken stock
- 2 lemons, zested
- 1 spanish onion, chopped
- 1 red bell pepper, coarsely chopped
- 1 lb chorizo sausage, casings removed and crumbled
- 1 lb shrimp, peeled and deveined
Directions
- In a medium bowl, combine 2 tablespoons olive oil with paprika, oregano, salt, and pepper.
- Stir in chicken pieces, tossing to thoroughly coat.
- Marinate, covered, in the refrigerator about 20 minutes.
- Pour 2 tablespoons of olive oil into a large skillet or paella pan set over medium heat.
- Add the garlic, red pepper flakes, and rice. Stir to thoroughly mix and let cook about 3 minutes.
- Add the saffron threads, bay leaf, parsley, chicken stock, and lemon zest, stirring continuously.
- Bring to a boil, cover, then reduce heat to medium low and simmer for 20 minutes.
- In a separate skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the onion and the marinated chicken and cook 5 minutes.
- Add the bell pepper and the sausage and cook for an additional 5 minutes.
- Stir in shrimp and cook, turning, until both sides of the shrimp are pink, about 5 minutes.
- Spread the rice mixture on a serving dish, top with the meat and seafood mixture, and serve.
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