Perfect Paella

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: 30-Minute Passport to Spain

Rated: 5 stars out of 5Rate itRead users' reviews (72)

RECIPE
COMMENTS & REVIEWS(72)

Cook Time:
25 min
Level:
Intermediate
Yield:
8 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 25 min
Total:: 40 min

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Ingredients

3 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, crushed
1/2 teaspoon crushed red pepper flakes
2 cups enriched white rice
1/4 teaspoon saffron threads
1 bay leaf
1 quart chicken broth or stock
4 sprigs fresh thyme
1 1/2 pounds chicken tenders, cut into thirds
Salt and freshly ground black pepper
1 red bell pepper, seeded and chopped
1 medium onion, chopped
3/4 pound chorizo, casing removed and sliced on an angle
1 pound peeled and deveined large shrimp, 24 shrimp
18 green lipped mussels, cleaned
1 cup frozen peas
2 lemons zested

Garnish:

1/4 cup chopped flat-leaf parsley
4 scallions, chopped
Lemon wedges
Crusty, bread for passing

Directions

In a very wide pan or paella pan, preheated over medium high heat, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, crushed garlic, red pepper flakes, add rice and saute 2 or 3 minutes. Add saffron threads, bay leaf, broth, and thyme and bring liquids to a boil over high heat. Cover the pan with lid or foil and reduce heat to simmer.

In a separate nonstick skillet, over medium high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Season chicken with salt and pepper. Add peppers and onions to the pan and cook 3 minutes longer. Add chorizo to the pan and cook 2 minutes more. Remove pan from heat.

After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, scatter lemon zest over the rice and seafood, then cover the pan again. After 5 minutes, remove cover or foil from the paella and discard any unopened mussel shells. Stir rice and seafood mixture and lift out bay and thyme stems, now bare of their leaves. Arrange cooked chicken and peppers, onions and chorizo around the pan. Top with parsley and scallions. Serve with wedges of lemon and warm bread.

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Comments & Reviews

recipe Perfect Paella
Julie Charlotte, NC 10-31-2009
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OMG!
Rated: 5 stars out of 5

My sister invited me to dinner last weekend and I must say she out did herself! This was unbelievably delish! She... substituted the muscles with calamari and scallops and OMG, sooo good! So good, I'm fixing it tonight for my boyfriend who missed out last weekend! Enjoy!Read more
recipe Perfect Paella
ola san francisco, CA 10-13-2009
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Why is it bitter?
Rated: 4 stars out of 5

Overall this is good. I used arborio rice instead of plain white. But my issue is the bitterness. Has anyone else found it... bitter? I am a bit sensitive to the chilli spice (as in I find it really bitter and horribly tasting). Is there chilli spice in chorizo? Does anyone have substitutes for chorizo?Read more
recipe Perfect Paella
Ranette Gainesville, FL 05-22-2009
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Makes a great and generously portioned dinner.
Rated: 5 stars out of 5

This was a really generously portioned dinner that was absolutely delicious. I substituted the mussel for clams since my... supermarket had them fresh. The saffron is a bit expensive, probably adding up to the same price as the seafood, but it really makes the dish and you shouldn't leave it out or substitute it.Read more
recipe Perfect Paella
KENDALL richmond, VA 03-31-2009
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Yummmm...
Rated: 5 stars out of 5

This was a hit with my family! I added some scallops and was very generous with the seasonings. Chopped and peeled my... ingredients earlier in the day, so throwing it together was a snap! Read more
recipe Perfect Paella
Arturo Valley Glen, CA 03-14-2009
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WOW!
Rated: 5 stars out of 5

I have to agree with a few other cooks here, it was more like an hour and a half from start to finish. Also I could not find... "chorizo" except for the mexican style that falls apart. But I did substitute "linguisa" that is Portuguese Sausage and it was wonderful. For an added special touch you can place halved lobster tails in the dish (1/2 per person and it makes the presentation extra nice and very tasty too! A CarrilloRead more
recipe Perfect Paella
Marla Charlotte, NC 12-25-2008
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Great Meal ... but not in 30 minutes!
Rated: 4 stars out of 5

Let me start with a disclaimer, maybe Rachel can do this in 30, but I sure can't. It took about an hour and a half from... preping to serving. That being said, it was very tastey and aesthetically pleasing. As for the recipe: The chorizo was confusing. If you take it out of the casing, there's no way to slice it on an angle. Perhaps it should be cooked first and then sliced when it's firm. Plus, if you cook it first, you can add the chicken to the pan and use the chorizo fat to cook and flavor the chicken, onions, and peppers, without adding olive oil. I used frozen mussels and added clams along with the shrimp. I also used the rice that already has the sapphron included (much less expensive than $5.99 for sapphron). And the zest of 1 lemon (not 2) gave plenty of lemon flavor. My son (22) said it was too lemony and my husband said it could use a bit more spice. I thought it was just right!Read more