Classic Paella

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2 hours 6 Servings Print RecipeEmail Recipe


5cuplow-salt chicken broth
1teaspoonsaffron threads
1tablespoonground cumin
1tablespoonhungarian sweet paprika
6 chicken drumsticks with skin and bones
6 chicken thighs with skin and bones
2tablespoonolive oil
3 red bell peppers (chopped)
3 medium onions (chopped)
6 garlic cloves (minced)
1pounduncooked chorizo sausage (casings removed)
2 1⁄2cupuncooked converted white rice (about 1 pound)
2 1⁄2poundlittle neck clams (scrubbed)
1poundmussels (scrubbed, debearded)
1pounduncooked large shrimp (peeled – tails left intact, deveined)
1poundsea scallops
1⁄4cupfresh parsley (chopped)


Heat oven to 350°F. Bring 5 cups chicken broth to simmer in large saucepan over medium heat. Add saffron; simmer 5 minutes. Cover and set aside. Mix cumin, paprika, salt, and pepper in small bowl. Rub all of mixture over chicken, coating each piece completely.

Heat oil in very large wide ovenproof pot over medium-high heat. Add chicken and sauté until golden brown on both sides, about 8 minutes. Transfer pot to oven and roast until chicken is cooked through, about 20 minutes. Transfer chicken to medium bowl, leaving drippings in pot.

Place same pot over high heat. Add Bell peppers, onions, and garlic; sauté until golden brown, about 10 minutes. Add sausage; sauté until browned, breaking up with back of fork, about 5 minutes. Add rice; stir 2 minutes. Add reserve saffron broth; bring to boil. Add chicken; stir to combine. Reduce heat to medium, cover, and simmer until rice is tender and almost all liquid is absorbed, about 15 minutes.

Add clams and mussels to pot; stir to combine. Place shrimp and scallops atop rice mixture; cover and cook until clams and mussels open, adding more broth by 1/4 cupfuls if mixture is dry, about 12 minutes (discard any clams or mussels and do not open). Season paella with salt and pepper. Transfer to large rim platter or bowl, sprinkle with parsley, and serve.

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