The Pioneer Woman Tasty Kitchen
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Paella

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

A traditional Spanish saffron rice dish that can be made with various meats and seafood.

Ingredients

  • 1 teaspoon Olive Oil
  • 2 strips Thick Cut Bacon, Chopped
  • 3 whole Chicken Thighs, Boneless And Skinless, Halfed
  • Salt And Pepper, to taste
  • 1 whole Medium Onion, Chopped
  • 3 cloves Garlic, Minced
  • 2 cups Long Grain White Rice
  • 1 jar 7 Oz. Sliced Pimentos In Juice
  • 1 envelope Sazon Con Azafran Or 1/2 Tsp Crushed Saffron Threads
  • 2 cups Bottled Clam Juice
  • 1-½ cup Chicken Stock
  • 16 whole Large Raw Shrimp, Peeled And Deveined
  • 1 whole Andouille Sausage, Sliced
  • 1 cup Frozen Peas
  • Lemon Wedges

Preparation

Preheat oven to 450°F.

In a large pot, heat olive oil over medium-high heat. Add chopped bacon cook about 6 minutes. Using a slotted spoon, remove from pot and drain on paper lined plate.

Sprinkle chicken pieces with salt and pepper. Add chicken to pot with bacon drippings in pot and cook over medium heat until brown. Remove chicken from pot and set aside.

Add chopped onions and garlic to pot and saute until they begin to brown and crisp, scraping up any browned bits, about 8 minutes. Stir in rice, roasted pimentos with juices and Sazon. Add clam juice and chicken stock to pot and bring rice mixture to simmer. Remove from heat.

Pour rice mixture into 15×10×2-inch glass baking dish. Arrange chicken, shrimp and sausage over the rice. Sprinkle with chopped bacon and peas. Cover with foil.

Bake paella until chicken is cooked through and rice is tender, about 45 minutes. Remove foil from baking dish. Let paella stand 10 minutes. Serve with lemon wedges.

2 Comments

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tlgal on 2.3.2010

This was excellent! However, I used Linguisa Sausage rather than the Andouille Sausage. This Paella recipe is definitely a keeper! Thank you for sharing!

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Rox on 8.18.2009

This looks really yummy. I can’t eat Paella because I follow kosher laws, but I am guessing I can make it without the shellfish? But that might be too similar to Arroz con Pollo? I’ve never made that either- can you believe that- I am Cuban-American and I’ve never made that??? Anywho- love your recipes and food photography skills!

One Review

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thesweetandsalty on 5.20.2010

Made this for dinner last night. I subbed scallops and soybeans for the chicken and peas. Amazing! Thanks for the great recipe.

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