This iconicly spanish dish from Valencia, Spain is truly spectacular. The added smokiness from the oven combined with the flavoursome saffron-scented rice has a crackly, crunchy bottom crust, which compliments the fresh chicken and seafood.

RatingDifficultyIntermediate

This iconicly Spanish dish from Valencia, Spain is truly spectacular. The added smokiness from the oven combined with the flavorsome saffron-scented rice has a crackly, crunchy bottom crust, which compliments the fresh chicken and seafood.

Spanish Paella 1
Yields1 Serving
 12 prawns, peeled with tails
 6 Clams, scrubbed and soaked
 6 Mussels, scrubbed and soaked
 6-8 Oz Halibut cut into 6 pieces
 1/4 cup, plus 2 tablespoons, extra-virgin olive oil
 1 medium yellow onion, chopped
 3 bay leaves
 2 chorizo sausages
 1 1/2 cups Arborio rice
 1 cup white wine—dry Spanish
 6 artichoke hearts, cut into quarters
 1/4 cup roasted red peppers, julienned
 3 Roma tomatoes, cut into 1/2" chunks
 1/2 teaspoon saffron threads, not powdered
 3-4 Cups Chicken stock
 3 tablespoons Italian parsley, chopped
1

Preheat your oven. When cooking, the temperature should be between 525°F and 575°F

3

Season chicken with a little of the smoked paprika and salt to taste. Drizzle with olive oil.

4

In a separate bowl, season the halibut and prawns in the same manner (You can do this up to a day ahead and they can marinate until you’re ready )

5

Put the olive oil in a paella pan for 6-10 people and heat in the oven for 1 minute

6

Add the onion and paprika and return the pan to the oven for roasting the onions until they are translucent and beginning to color

7

Add the rice, stirring to coat it well with the oil

8

Put the pan in the oven and toast the rice for 1 1/2 minutes, stirring frequently

9

Deglaze with the wine and reduce this by half, stirring the whole time It should only take about 1 minute..

10

Add the artichokes, roasted peppers, tomato, saffron and 1 tablespoon of salt, stir to mix, then add the chicken stock.

11

Taste for salt at this point because you won’t be able to add it later. The rice should be showing at the top of the stock at this point.

12

Remove the pan from oven and carefully add the fish and shellfish, pressing them into the rice and making sure the clams are hinge-side up.

13

Continue to cook in the oven for another 5-6 minutes The fish should be cooked and the rice beginning to brown around the edges.

14

Remove from oven and Sprinkle the whole thing with parsley and serve the paella in its pan

Category,

Ingredients

 12 prawns, peeled with tails
 6 Clams, scrubbed and soaked
 6 Mussels, scrubbed and soaked
 6-8 Oz Halibut cut into 6 pieces
 1/4 cup, plus 2 tablespoons, extra-virgin olive oil
 1 medium yellow onion, chopped
 3 bay leaves
 2 chorizo sausages
 1 1/2 cups Arborio rice
 1 cup white wine—dry Spanish
 6 artichoke hearts, cut into quarters
 1/4 cup roasted red peppers, julienned
 3 Roma tomatoes, cut into 1/2" chunks
 1/2 teaspoon saffron threads, not powdered
 3-4 Cups Chicken stock
 3 tablespoons Italian parsley, chopped

Directions

1

Preheat your oven. When cooking, the temperature should be between 525°F and 575°F

3

Season chicken with a little of the smoked paprika and salt to taste. Drizzle with olive oil.

4

In a separate bowl, season the halibut and prawns in the same manner (You can do this up to a day ahead and they can marinate until you’re ready )

5

Put the olive oil in a paella pan for 6-10 people and heat in the oven for 1 minute

6

Add the onion and paprika and return the pan to the oven for roasting the onions until they are translucent and beginning to color

7

Add the rice, stirring to coat it well with the oil

8

Put the pan in the oven and toast the rice for 1 1/2 minutes, stirring frequently

9

Deglaze with the wine and reduce this by half, stirring the whole time It should only take about 1 minute..

10

Add the artichokes, roasted peppers, tomato, saffron and 1 tablespoon of salt, stir to mix, then add the chicken stock.

11

Taste for salt at this point because you won’t be able to add it later. The rice should be showing at the top of the stock at this point.

12

Remove the pan from oven and carefully add the fish and shellfish, pressing them into the rice and making sure the clams are hinge-side up.

13

Continue to cook in the oven for another 5-6 minutes The fish should be cooked and the rice beginning to brown around the edges.

14

Remove from oven and Sprinkle the whole thing with parsley and serve the paella in its pan

Spanish Paella
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