Recipe courtesy of Robert Irvine
Save Recipe Print
Total:
1 hr 35 min
Prep:
30 min
Inactive:
10 min
Cook:
55 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

Add the saffron to 1/2 cup warm water and let it sit for 10 minutes to allow it to "bloom."

Heat the grapeseed oil over medium-high heat in an 8 quart saute pan, brown the chorizo on all sides and remove to a utility platter. Brown the chicken pieces and remove to the same platter.

Add the onion to the pan and saute until translucent, then add the garlic and gently cook until softened, monitoring to make sure it doesn't burn. Add the white wine and allow most of it to evaporate. Stir in the paprika, parsley, 1/2 cup of bloomed saffron, and chicken stock, and bring to a gentle boil. Return the chorizo and chicken to the pan. Stir in the rice, salt and pepper and reduce heat to medium. Cook uncovered without stirring for about 20 minutes, then add the mussels and cover. Let cook until the mussels open, about 7 minutes, then remove them to a utility platter. Add the shrimp to the pot, cover, and cook until they turn pink and opaque, about 5 minutes, then remove the shrimp to a utility platter.

Spoon the paella into a large bowl and sprinkle with fresh cilantro. Arrange the shrimp and mussels on top.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Paella

Recipe courtesy of Alton Brown

The Ultimate Paella

Recipe courtesy of Tyler Florence

Valerie's Super Easy Oven Paella

Recipe courtesy of Valerie Bertinelli

Make-Ahead Paella Casserole

Recipe courtesy of Rachael Ray

Red Beans and Rice

Recipe courtesy of Robert Irvine

Chicken Fried Rice

Recipe courtesy of Robert Irvine

Smoked Salmon Pizza

Recipe courtesy of Robert Irvine

Paella 'Puerto Rico'

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword