Skip to main content New this month
Get the Allrecipes magazine

Paella I

Rated as 4.48 out of 5 Stars

"A very traditional paella, garnished with chorizo, chicken, peas, squid, mussels, and shrimp. Chorizo is a sausage spiced with garlic and chili powder; remove casing before cooking. A paella pan is recommended."
Added to shopping list. Go to shopping list.

Ingredients

1 h 30 m servings 524 cals
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in paella pan over medium heat. Add onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
  2. Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary: use up to 2 cups additional stock, 5 cups total. Cook until rice is done.
  3. Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.
  4. Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.

Nutrition Facts


Per Serving: 524 calories; 18.2 g fat; 56.6 g carbohydrates; 28.8 g protein; 106 mg cholesterol; 1162 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 122
  1. 170 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

If you love seafood and shellfish this dish is perfect for you. It's a bit of work to gather all of the ingredients, however once you have them all ready they come together like a dream. I first...

Most helpful critical review

I wouldn't ever use arborio rice for this recipe again, it's too creamy and once it's done the consistency isn't right - paella isn't supposed to be like a risotto.

Most helpful
Most positive
Least positive
Newest

I wouldn't ever use arborio rice for this recipe again, it's too creamy and once it's done the consistency isn't right - paella isn't supposed to be like a risotto.

If you love seafood and shellfish this dish is perfect for you. It's a bit of work to gather all of the ingredients, however once you have them all ready they come together like a dream. I first...

quite authentic and good. italian boyfriend who has eaten paella many times said it tastes like those he had in spain. portions of ingredients are perfect. used safforn threads instead. read an...

Please don't waste your money on a fancy "paella pan" unless you already have one...or your getting one as a gift but, just to let you know...I've made a fabulous Paella in a Wok.

This was my first try at paella. My husband loves paella and said it was better than the ones he has had in finer restaurants. I substituted tumeric for the saffron, and used dried thyme. I too...

I admit, I did make some minor changes to the recipe. However, my rating for the recipe is based on the fact if you follow the directions you end up with a risotto consistency and NOT paella. ...

This was excellent! My mother was Cuban so I know good paella when I taste it! It was very similar to what she made. I made it for Father's Day and got rave reviews. Which is good because th...

Truly a remarkable, memorable dish. I've made this several times already (once for a dinner party - to elated, gobbled-up glee) and sometimes for some extras that I freeze for another night. The...

Quite an impressive dish! Very pleasing to the eye. Instructions were easy to follow, preparation took a little time especially gathering all the ingredients. This dish to begin with was a chall...