From Once Upon a Chef
Spanish Paella
- Time
- 1 hr 45 min
- Makes
- 6
- Ingredients
- 18
14 things you may not have.
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Ingredients
- 5 tablespoons extra-virgin olive oil
- 12 oz smoked chorizo, (sliced ½-in (13-mm) thick on the bias (see note))
- 1 medium yellow onion, (finely chopped)
- 1 small red bell pepper, (finely diced)
- 3 large cloves garlic, (finely chopped)
- 1 tablespoon tomato paste
- 1½ cups Bomba rice or other Spanish paella rice ((see note))
- 3½ cups chicken broth
- 1 cup bottled clam juice
- Generous pinch (about ⅛ teaspoon) saffron threads, (crumbled (see note))
- 1 bay leaf
- Salt
- Freshly ground black pepper
- ½ cup frozen peas, (thawed)
- 1 tablespoon chopped fresh thyme
- 1 lb large shrimp (31 to 35/lb), peeled and deveined, thawed if frozen
- ⅓ cup white wine
- 1 pound mussels, (scrubbed and debearded (see note))
Nutrition · per serving
- Calories
- 763 kcal
- Fat
- 37 g
- Fiber
- 2 g
- Sugar
- 5 g
- Sodium
- 1494 mg
- Protein
- 48 g
- Cholesterol
- 197 mg
- Carbohydrate
- 54 g
- Saturated fat
- 11 g
As published by Once Upon a Chef.
The method
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