Paella | Recipes

Paella

(4) Ratings:
Prep Time:
Baking Time:
Makes:10 to 12 servings
Freezing:not recommended

This traditional Spanish dish is wonderful for special occasions. It’s filled with a delicious and hearty combination of sausage, shrimp, chicken and mussels.

Ingredients

1/4 cup 50 mL Crisco® Canola Oil
1 1/2 lb 675 g cubed, boneless skinless chicken
1 cup 250 mL Robin Hood® Original All Purpose Flour
2 tsp 10 mL cayenne pepper
1 tsp 5 mL salt
2 chopped, medium onions
2 chopped garlic cloves
3 chopped, large red peppers
2 cups 500 mL long grain rice
4 cups 1 L low sodium chicken broth, hot
1 tsp 5 mL saffron
1 cup 250 mL frozen green peas, thawed
2 tsp 10 mL paprika
1/2 lb 225 g cooked, sliced sausage
1 lb 450 g shelled and deveined shrimp
1 lb 450 g cleaned mussels
fresh cilantro, to garnish
fresh parsley, to garnish

Directions

  1. Preheat oven to 375ºF (190ºC). Grease two 9” x 13” (23cm x 33cm) baking pans.
    Set aside.
  2. Heat oil in large Dutch oven. In a shallow dish, combine flour and spices. Add chicken pieces and toss to coat. Shake off excess flour.
  3. Cook chicken in batches in hot oil until browned. Remove to a plate and set aside. Add more oil if required. Add onion, garlic and peppers and cook until tender crisp, about 5 minutes. Add rice to vegetable mixture. In separate bowl, combine hot chicken stock with saffron. Stir to dissolve.
  4. Carefully, add hot chicken stock to rice and vegetable mixture, stirring constantly, scraping up any browned bits from bottom. Bring to a boil. Reduce heat to simmer and add reserved chicken and juices. Divide mixture evenly between the two prepared pans. Divide sausage, mussels and shrimps evenly between both pans, ensuring that mussels and shrimps are submerged in rice. Discard any mussels that don’t stay closed.
  5. Cover with foil and bake in preheated oven for 40 to 45 minutes, or until liquid is absorbed, rice is tender and mussels have opened. Discard any unopened mussels. Remove from oven.
  6. Add peas, cover with foil and let stand 15 minutes at room temperature. To serve, arrange rice on plate and rearrange shellfish, chicken and sausage. Garnish with chopped parsley and cilantro.

Tips

  • Cooking with seafood? Mussels that don’t open once cooked should be discarded. Shrimps are cooked when they are firm and opaque. If you don’t like seafood, you can usually substitute chicken or sausage.

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