I think I would be a very happy camper if I lived in Spain. I just love their lifestyle, and I especially love their food. This Spanish paella transports me over the ocean to Spain, where siestas are highly encouraged and it’s not abnormal to have a dinner party into the wee hours of the morning.
Here’s a question for you. What do you serve the night or two before Thanksgiving? All your friends and family are in town and awaiting the main event tomorrow, but you’ve got a big meal to deal with before the Thanksgiving madness even starts. I’ve got you covered. Spanish paella is always the answer! It’s a one-pot dish – so hello easy cleanup! And it definitely serves a crowd. Loaded with chorizo, chicken, clams, mussels and shrimp, this paella has a little bit of everything for everyone!
Pop open a few bottles of your favorite Spanish-style wine, place the paella pan in the middle of the table and let your guests help themselves. It’s sure to be an extraordinary meal for a special night.
Check out my step-by-step guide on my Facebook album here: http://tinyurl.com/Spanish-Paella-FB-Album
- 1 teaspoon Spice Islands Smoked Paprika
- ½ teaspoon Spice Islands Oregano
- 2 boneless, skinless chicken breasts, cut into 1-inch chunks
- 1/4 cup extra-virgin olive oil
- 2 Spanish chorizo sausages, thickly sliced on a bias
- 1 Spanish onion, diced
- 4 garlic cloves, chopped
- 1 bunch flat-leaf parsley leaves, chopped
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 1/2 cups short- or medium-grain Spanish rice
- 3 cups water
- generous pinch Spice Islands Saffron Threads
- 10 littleneck clams, cleaned
- 10 mussels, cleaned
- 10 medium shrimp, peeled and deveined
- 1/2 cup frozen sweet peas, thawed
- lemon wedges, for serving
- Spice Islands Sea Salt and Spice Islands Cracked Black Pepper to taste
- Combine the paprika and dried oregano in a small bowl.
- Rub the paprika mixture all over the chicken and marinate chicken for 1 hour in the refrigerator.
- Heat the oil in a 15-inch paella pan over medium-high heat.
- Add the chorizo to the pan and sauté the chorizo until browned. Remove and reserve chorizo. See how I do it here: http://tinyurl.com/chorizo-step
- Add chicken to the pan and brown on all sides, turning with tongs until fully cooked. Season with salt and cracked pepper. Remove from pan and reserve.
- In the same pan, sauté the onions, garlic and parsley for 2 or 3 minutes on medium heat. See what this looks like here: http://tinyurl.com/saute-onions
- Add the fire-roasted tomatoes and cook over medium heat for about 4 minutes to let the flavors come together.
- Add the rice and stir to coat the grains in the mixture.
- Add the water and simmer for 10 minutes, slowly stirring the rice.
- Add chicken and chorizo back to the pan along with the saffron. Add the clams, mussels and shrimp, tucking them into the rice. See what this looks like here: http://tinyurl.com/tuck-the-shrimp. Continue to cook until the rice has absorbed all of the liquid, the shrimp is cooked and the mussels and clams have opened, about 15 minutes more. Add the peas and toss to combine. If any of the clams or mussels do not open, discard them before serving.
- When the paella is done, turn up the heat to high and toast the rice on the bottom of the pan for 30 seconds.
- Remove the paella from the heat and let it rest for 5-10 minutes. Serve with the extra lemon wedges and season with Spice Islands Sea Salt or Spice Islands Cracked Black Pepper to taste if needed.