Rob's Paella

5 from 1 vote

Paella is one of the most flavorful rice dishes that you can prepare. Mainly because of all the layer flavors. It starts with the Andouille sausages, then continues to build with the seafood layers and ends with the colorful green peas.

Prep Time40

Cook Time1 30

Total Time2 10

Servings:

Calories: 433kcal

Equipment

1 Paella Pan Make sure it fits in your oven or grill depending on where plant to finish cooking it
1 Sauce Pot
2 Cutting Boards
2 Chef Knives

Ingredients

¼ Bell Pepper Chopped
2 Andouille Sausages
4 Chicken Thighs Boneless
½ lbs Shrimp
¼ lbs Scallops
1/2 lbs Clams
1 Cup Rice
4 Roma Tomatoes
3 Cloves Garlic Chopped
4 Cups Chicken Stock We prefer homemade
8 oz Peas Frozen
16 Oz Whole Peeled Tomatoes
1 Onion Chopped
20 Saffron
2 Tbsp Paprika
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 tsp Black Pepper
1 tsp Rosemary Dried

Instructions

Preheat your oven to 400°F
Start warming your chicken stock in a small pot on warm and just keep on low. You will be ladeling this in to your Paella later in the process
Put the Paella pan over flame
Chop sausage into ¾ inch pieces and put into pan to brown
Cut chicken into 1 inch pieces, add them into pan and brown
Add pepper and onions, only par cook the chicken, pepper and onions.
Remove all into a side bowl
Brown and cook the shrimp and scallops then remove into separate bowl
Add rice to the pan and brown. The rice should cook in the liquid and oils from the sausage.
Add some olive oil if needed to brown the dried rice.
Add chopped garlic to brown.
Add a cup of hot chicken stock and raw tomatoes to the rice
Once it starts to simmer, add back to the Paella pan the Sausage, Chicken, Peppers, Chicken, Peppers, and Onion
Add the can of tomatoes (but not the seafood yet)
Simmer for ten minutes, then add all the dry spices and mix in well.
As the rice absorbs the chicken stock, add more till the rice is almost al dente.
Mix in the shrimp, clams, and scallops.
Pour the frozen peas onto the top of your Paella and put into the oven.
Cook for 15 minutes or longer until the top of the rice is browned to a crisp, adding a wonderful texture to the meal.

Notes

You can use a large deep frying pan in lieu of the Paella Pan or double a batch and make one spicy and one more mild

The shellfish can be varied from shrimp, scallops, clams, crab, lobster, crawfish you name it

Nutrition