Description
Bobby Flay’s paella brings Spanish coastal flavors to life with saffron-infused rice, succulent seafood, and smoky chorizo. Rich layers of traditional ingredients dance across your plate, promising a memorable culinary journey through Valencia’s most famous dish.
Ingredients
Scale
Main Proteins:
- 2 pounds (907 grams) skinless, boneless chicken breasts, cut into 2-inch pieces
- 1 pound (454 grams) shrimp, peeled and deveined
- 1 pound (454 grams) chorizo sausage, casings removed and crumbled
Spices and Seasonings:
- 4 tablespoons olive oil, divided
- 3 cloves garlic, crushed
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 pinch saffron threads
- 1 large bay leaf
- Salt and pepper, to taste
- 1 lemon, zest and juice
Vegetables and Grains:
- 2 cups uncooked short-grain white rice
- 1 medium Spanish onion, chopped
- 1 medium red bell pepper, coarsely chopped
- ½ bunch Italian flat-leaf parsley, chopped
- 1 quart (946 milliliters) chicken stock
Instructions
- Craft a robust marinade by whisking together chili powder, oregano, 2 tablespoons (30 milliliters) olive oil, salt, and pepper in a mixing bowl. Thoroughly coat the chicken pieces, ensuring even coverage, and refrigerate for 30-45 minutes to enhance flavor penetration.
- Warm 1 tablespoon (15 milliliters) olive oil in a large paella pan or wide skillet over medium heat. Introduce rice, minced garlic, and red pepper flakes, continuously stirring to ensure each grain is glistening with oil for approximately 3-4 minutes.
- Carefully pour chicken stock into the rice mixture, incorporating freshly squeezed lemon juice, a bay leaf, and delicate saffron threads. Elevate heat to trigger boiling, then immediately reduce to medium-low, cover securely, and allow gentle simmering for 18-22 minutes until rice reaches tender perfection.
- Simultaneously, prepare a separate pan with remaining 1 tablespoon (15 milliliters) olive oil over medium heat. Transfer marinated chicken, searing each side until golden brown. Introduce diced onions, cooking until they become translucent and slightly caramelized.
- Incorporate sliced chorizo and vibrant bell peppers into the chicken mixture, allowing flavors to meld for 4-5 minutes. Gently add shrimp, cooking until they transform into a beautiful pink hue and become opaque, which typically takes 2-3 minutes.
- Extract and discard the bay leaf from the rice. Delicately fold chopped parsley and fresh lemon zest into the rice, distributing aromatics evenly throughout the dish.
- For presentation, artfully spread the rice across a large serving platter, meticulously arranging the chicken, chorizo, and succulent shrimp mixture on top.
- Allow the paella to rest undisturbed for 8-12 minutes, enabling the intricate flavors to harmonize and settle before serving.
Notes
- Selecting the right rice is crucial for achieving an authentic, sticky consistency in this dish.
- Customize the heat level by gradually adding red pepper flakes, tasting as you go for perfect spiciness.
- Check chicken’s internal temperature reaches 165°F to guarantee safe and juicy meat throughout the recipe.
- Invest in premium saffron threads, which will elevate the overall depth and richness of the final preparation.
- Fresh ingredients make a significant difference in capturing the true essence of this traditional culinary experience.
- Marinating chicken beforehand can intensify the flavor and tenderness of the protein.
- Toasting spices briefly releases their essential oils, creating a more robust and complex taste profile.
- Kitchen tools like a heavy-bottomed pot help distribute heat evenly and prevent burning.
- Room temperature ingredients blend more smoothly and cook more consistently.
- Clean and prep all components before starting to streamline the cooking process.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 150 mg