My BigMouth Blog | A Blog by Jason Glover

Spanish Paella - Dads That Cook

By Jason Glover

Yields8 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

TOOLS
 Large skillet
 Tin Foil
 Knife
INGREDIENTS
 4 tbsp olive oil
 ½ lb chicken breast (cut into small cubes)
 1 onion, diced
 2 tomatoes, finely chopped
 2 garlic cloves, minced
 2 cups arborio rice
 32 oz chicken stock
 16 oz frozen peas
 16 large shrimp (peeled and deveined)
 12 mussels
 2 tsp smoked paprika
 2 tsp saffron
 1 red bell pepper, cut into strips
 3 bay leaves
 2 lemons, cut into wedges

PREP:
1

Heat half of the olive oil in a large skillet over medium heat.

2

Cook the chicken pieces for about 5 minutes, until browned on all sides. Remove from the pan and set aside.

3

Return the pan to the heat and add the remaining olive oil. Add the onions and cook for 1-2 minutes, until translucent.

4

Add the tomatoes and garlic and continue cooking for 1-2 minutes.

5

Add the rice to the pan and cook, stirring often, until it becomes golden in color.

6

Pour in most of the chicken broth and mix well. Add the saffron, bay leaves, cooked chicken, and peas.

7

Pour in about half of the remaining chicken broth.

8

Arrange the red pepper slices on top.

9

Place the shrimp on top and pour in the last of the chicken broth. v

10

Add the mussels evenly around the pan and continue simmering until the mussels open up.

11

Remove from heat, cover with tin foil, and let stand for about 10-15 minutes.

12

Serve with lemon wedges and enjoy!

Ingredients

TOOLS
 Large skillet
 Tin Foil
 Knife
INGREDIENTS
 4 tbsp olive oil
 ½ lb chicken breast (cut into small cubes)
 1 onion, diced
 2 tomatoes, finely chopped
 2 garlic cloves, minced
 2 cups arborio rice
 32 oz chicken stock
 16 oz frozen peas
 16 large shrimp (peeled and deveined)
 12 mussels
 2 tsp smoked paprika
 2 tsp saffron
 1 red bell pepper, cut into strips
 3 bay leaves
 2 lemons, cut into wedges

Directions

PREP:
1

Heat half of the olive oil in a large skillet over medium heat.

2

Cook the chicken pieces for about 5 minutes, until browned on all sides. Remove from the pan and set aside.

3

Return the pan to the heat and add the remaining olive oil. Add the onions and cook for 1-2 minutes, until translucent.

4

Add the tomatoes and garlic and continue cooking for 1-2 minutes.

5

Add the rice to the pan and cook, stirring often, until it becomes golden in color.

6

Pour in most of the chicken broth and mix well. Add the saffron, bay leaves, cooked chicken, and peas.

7

Pour in about half of the remaining chicken broth.

8

Arrange the red pepper slices on top.

9

Place the shrimp on top and pour in the last of the chicken broth. v

10

Add the mussels evenly around the pan and continue simmering until the mussels open up.

11

Remove from heat, cover with tin foil, and let stand for about 10-15 minutes.

12

Serve with lemon wedges and enjoy!

Spanish Paella

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