Description
Bobby Flay’s paella combines Spain’s coastal flavors with robust ingredients. Savory rice, fresh seafood, and smoky spices create an authentic culinary experience you’ll savor with each delicious bite.
Ingredients
Scale
- 1 lb (454 g) chorizo sausage, casings removed and crumbled
- 2 lbs (907 g) skinless, boneless chicken breasts, cut into 2-inch pieces
- 1 lb (454 g) shrimp, peeled and deveined
- 2 cups uncooked short-grain white rice
- 1 quart (946 ml) chicken stock
- 4 tbsps olive oil, divided
- 1 medium Spanish onion, chopped
- 1 medium red bell pepper, coarsely chopped
- 3 cloves garlic, crushed
- ½ bunch Italian flat-leaf parsley, chopped
- 1 lemon, zest and juice
- 1 tsp crushed red pepper flakes
- 1 tbsp chili powder
- 1 tsp dried oregano
- 1 pinch saffron threads
- 1 large bay leaf
- Salt and pepper, to taste
Instructions
- Marinate Protein: Whisk chili powder, oregano, olive oil, salt, and pepper. Coat chicken thoroughly and refrigerate for flavor infusion, allowing spices to permeate the meat.
- Prepare Rice Foundation: Heat olive oil in paella pan, toast rice with garlic and red pepper flakes until grains are oil-coated and slightly translucent. Incorporate chicken stock, lemon juice, saffron, and bay leaf. Bring to boil, reduce heat, and simmer covered until rice becomes tender and absorbs liquid completely.
- Sear and Develop Proteins: In separate pan, cook marinated chicken until golden, adding onions to caramelize. Introduce chorizo and bell peppers, allowing flavors to integrate. Quickly sauté shrimp until they turn pink and opaque.
- Combine and Finish: Remove bay leaf from rice. Gently fold parsley and lemon zest throughout rice. Layer protein mixture atop rice, creating a visually appealing presentation with distinct ingredients.
- Rest and Serve: Allow paella to settle for 10-12 minutes, enabling flavors to meld and intensify before serving. This crucial resting period ensures a harmonious culinary experience with perfectly developed taste profiles.
Notes
- Marinate with Purpose: Let chicken soak in spices for at least 30 minutes to maximize flavor depth and tenderness.
- Rice Technique Matters: Toast rice with garlic and red pepper flakes before adding liquid to enhance nutty undertones and prevent mushiness.
- Saffron Secret: Use high-quality saffron threads sparingly; they impart a unique golden color and subtle earthy flavor to the entire dish.
- Resting is Crucial: Allow paella to rest after cooking, which helps ingredients meld together and creates a perfect crispy bottom layer called “socarrat”.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 630
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg