Recipe courtesy of Food Network Kitchen
Print
Total:
1 hr 20 min
Active:
50 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
1 hr 20 min
Active:
50 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 6 cups chicken stock
  • 3 tablespoons olive oil 
  • 3 links cured chorizo, sliced into 1/4-inch-thick half moons 
  • 1 cup minced Spanish onion
  • 1 small green bell pepper, seeded and cut into strips
  • 1 small red bell pepper, seeded and cut into strips 
  • 1 clove garlic, smashed 
  • 1 cup diced tomatoes 
  • Salt and freshly ground black pepper 
  • 1/2 cup dry white wine 
  • 3 cups bomba rice 
  • 1/4 teaspoon saffron threads 
  • Six head-on shrimp (21-25 count), deveined, or 12 littleneck clams, purged and scrubbed 1 cup shelled peas, blanched 
  • Lemon wedges, for garnish 
  • Minced fresh parsley, for garnish 

Directions

Preheat the oven to 400 degrees F. Simmer the chicken stock in a medium saucepan.

In a 13-inch paella pan, heat the olive oil over medium-high heat. Add the chorizo and cook until lightly browned; transfer to a paper-towel-lined plate. Add the onions, peppers and garlic to the pan and cook until softened, about 5 minutes. Add the tomatoes and stir to combine, then stir in the rice and saffron. Deglaze the pan with the white wine and cook, stirring, until most of the liquid has evaporated, 2 minutes. Pour in 5 cups of the simmering chicken stock and bring to a boil over high heat, stirring constantly. Immediately remove the pan from the heat and season with salt. Arrange the chorizo and shrimp on top of the rice.

Set the pan on the floor of the oven or on the lowest oven rack and bake, uncovered, for 20 minutes. (Do not stir the paella once it goes in the oven.) Scatter the peas over the paella, return to the oven and continue cooking until all the liquid has been absorbed and the rice is tender but not too soft, another 5 to 10 minutes. If the rice needs further cooking, add the remaining cup of stock and cook for an additional 5 to 10 minutes.

Let the paella stand at room temperature, covered with foil, for 5 minutes. Serve garnished with lemon wedges and parsley.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Seafood Paella

Recipe courtesy of Tia Mowry

Seafood Paella

Recipe courtesy of Siglo XX

Seafood Paella Marinara

Recipe courtesy of Roberto Trevino

Mr. John's Seafood Chorizo Soup

Recipe courtesy of Emeril Lagasse

Hearty Spanish Paella with Sherry, Chorizo and Shrimp

Recipe courtesy of Lorraine Pascale

Paella with Wild Rice, Seafood and Cornish Hen

Recipe courtesy of Chuck Hughes

Paella

Recipe courtesy of Jacques Torres

Paella

Paella

Recipe courtesy of Bahama Breeze Island Grille

On TV

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here