Spanish Paella
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Once Upon a Chef · by Jennifer Segal5.0 (17)

Spanish Paella

NUTRITION · PER SERVING105M COOK
CAL 26%·PRO 68%
CARBS 48G37% OF CAL
2G FIBER42G OTHER5G TOTAL SUGAR
FAT 24G42% OF CAL
5G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A flavor-packed one-pan rice dish with saffron, chorizo, clams, shrimp, and mussels. Aromatic and satisfying, a Spanish classic.

mainspanishgrain bowlshellfishporkdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 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))
PREP
60M
SODIUM
1641MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.