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Paella

Explore 10 recipes, 15 videos, and more

Skillet Paella with Shrimp and Tomatoes

Other Ideas:
Jumbo shrimp, Tomatoes
One of the things I have to figure out when creating recipes for Everyday Food is how many ingredients can I remove from them while retaining the essence of the original. In the case of paella, a classic Spanish dish, I removed saffron but left in chorizo, kept a single protein in lieu of many (the classic often has sausage, chicken, and several kinds of seafood), and used a commonly available rice, Arborio, as the base. The result: a delicious one-pot dinner with few ingredients and the essence of Spain.
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Guacamole for a Taco Bar

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Chorizo Paella Jambalaya Recipe

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Paellya, A Paella Jambalaya Fusion

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Paella

Ingredients
  • 12 bone-in, skin-on chicken thighs (about 5 pounds)
  • 3 tablespoons olive oil
  • 2 teaspoons paprika
  • 4 large tomatoes
  • 1 large red bell pepper, cut into quarters, stemmed, seeded, and ribs removed
  • 1 large green bell pepper, cut into quarters, stemmed, seeded, and ribs removed
  • 2 teaspoons saffron
  • Coarse salt and freshly ground pepper
  • 4 cups homemade or store-bought chicken stock, warmed
  • 1/3 cup cognac
  • 1 pound pork tenderloin, trimmed and cut into 1-inch cubes
  • 1 large white onion, chopped
  • 2 tablespoons finely chopped garlic
  • 1 1/4 pounds calamari, cleaned and cut crosswise into 1/2-inch rings
  • 12 jumbo shrimp, peeled and deveined
  • 1 1/2 pounds short-grain white rice
  • 16 littleneck clams, scrubbed
  • 18 mussels, scrubbed
  • 2 cups fresh or frozen peas
  • 1/2 pound blanched haricot vert, trimmed and cut into 1 1/2-inch pieces
  • 1/2 cup fresh flat-leaf parsley, chopped, for serving
  • Lemon wedges, for serving
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Seafood Paella Dinner Recipe, Part 2

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Seafood Paella Dinner Recipe, Part 3

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Seafood Paella Dinner Recipes, Part 1

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Seafood Paella Dinner Recipe, Part 4

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Paella and Eggplant and Bucatini Timbale

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