Rating: 3.57 stars
44 Ratings
  • 5 star values: 9
  • 4 star values: 15
  • 3 star values: 13
  • 2 star values: 6
  • 1 star values: 1

Dried chorizo contributes a spicy note to this paella made with chicken thighs and fresh mussels and shrimp. Saffron, which is traditional in the Spanish rice dish, adds a vibrant gold color and distinctive flavor.

Everyday Food, October 2009

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
1 hr
total:
1 hr 15 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees, with rack in lowest position. In a saucepan, combine broth, saffron (if using), and paprika; bring to a simmer and keep warm.

    Advertisement
  • In a large skillet (at least 12 inches wide), heat oil over medium. Season chicken with salt and pepper. When oil is very hot, cook chicken, skin side down, until skin is golden, 5 to 7 minutes. Flip, spoon off all but 1 teaspoon fat from skillet, and push chicken to side.

  • Add chorizo to skillet and cook until browned, about 3 minutes. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and cook, stirring frequently, until thickened, about 10 minutes.

  • Add rice; stir to coat thoroughly with tomato-chorizo mixture. Stir in hot broth and 1/2 teaspoon salt (skillet will be very full). Arrange chicken evenly on top, making sure rice is submerged. Bring to a boil and cook, stirring rice occasionally, 8 minutes. Nestle mussels in cooking liquid and cook 2 minutes more. Arrange shrimp on top.

  • Place skillet in oven and cook until all liquid is absorbed, 10 to 12 minutes. Let paella stand 10 minutes before serving.

Cook's Notes

Pimenton, which is rich and smoky but not very spicy, is a classic ingredient in Spanish paella. Smoked or sweet paprika is a good substitute.

Advertisement

Reviews (2)

44 Ratings
  • 5 star values: 9
  • 4 star values: 15
  • 3 star values: 13
  • 2 star values: 6
  • 1 star values: 1
Rating: Unrated
02/16/2011
I really enjoyed this dish Thank you
Rating: Unrated
01/22/2010
This was excellent! The only thing I did different was to use a large can of diced tomatoes (and reduce the water (broth) by 1 cup) and I used an envelope of saffron-flavored seasoning by Goya, instead of saffron. I will definitely make this again!