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Maria's classic paella recipe

Maria's classic paella recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Popular chicken
  • Chicken and rice

This traditional Spanish paella is packed with mussels, clams, prawns, chicken, chorizo and saffron rice.

6 people made this

IngredientsServes: 8

  • 1L chicken stock
  • 20 saffron threads, crushed
  • 180ml olive oil
  • 4 chicken thighs
  • 150g chopped onion
  • 4 cloves garlic, minced
  • 4 links chorizo de Bilbao (spicy Spanish semi-cured sausage)
  • 400g Spanish paella rice
  • 2 teaspoons Spanish sweet paprika
  • 100g grated peeled roma or plum tomatoes
  • 8 clams in shell, scrubbed, or more to taste
  • 8 mussels, cleaned and debearded, or more to taste
  • 8 prawns, peeled and deveined (leave tails)
  • 3 red peppers, cut into strips
  • 280g peas
  • salt and ground black pepper to taste
  • 30g chopped fresh flat-leaf parsley
  • 8 wedges lemon
  • 1 baguette, sliced

MethodPrep:25min ›Cook:55min ›Extra time:5min cooling › Ready in:1hr25min

  1. Bring stock to a simmer in a stockpot over medium-low heat. Stir crushed saffron into the simmering stock.
  2. Heat olive oil in a paella pan over medium heat. Fry chicken thighs in hot oil until lightly browned, 3 to 5 minutes per side. Add onion and garlic; cook and stir until the onion has softened, 5 to 7 minutes more. Arrange the chorizo into the pan around the chicken thighs and cook until warmed, 3 to 5 minutes per side.
  3. Pour rice into the paella pan and stir to coat with oil; season with sweet paprika. Stir grated tomato into the rice and cook until the tomato is warmed, 2 to 3 minutes.
  4. Pour chicken stock into the paella pan and bring to the boil while scraping any browned bits of food off the bottom of the pan with a flat-edged wooden spoon. Smooth surface of rice with the wooden spoon in an even layer so it cooks evenly.
  5. Reduce heat to medium-low and continue to cook, without stirring, until the rice has softened but has yet to completely absorb the stock, 15 to 30 minutes.
  6. Place clams and mussels, hinged-side down, into the rice; continue simmering until the mussels and clams open, 5 to 7 minutes.
  7. Nestle prawns into the rice; add red pepper and peas. Continue cooking until the bottom of the rice is browned and fragrant, about 10 minutes. Remove from heat and cool 5 to 10 minutes. Season with salt and pepper, sprinkle parsley over the paella and garnish with lemon wedges. Serve with baguette slices.


A special 4-person paella pan was used to make this traditonal Spanish paella. If you're not able to find a paella pan in a specialty kitchen shop, you can also use a large flat-bottomed pan for this recipe, but it does need to have a flat bottom and able to be heated evenly to cook the rice.

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Reviews & ratingsAverage global rating:(26)

Reviews in English (20)

by Forden

My son woke up this morning with the bug to cook. Eager to assist, I suggested this Paella recipe which I saw printed in the Aug/Sep 14 this site magazine. Other than not being familiar with grated tomatoes, which I found described on the internet, the recipe was easy to follow. I used crushed tomatoes anyway and strained them. Seemed to work fine. Great flavor, dramatic presentation. I will use this one again. Thanks-06 Jul 2014

by Kim's Cooking Now!

Delicious paella! I left out the chicken and used a package of mixed seafood that I picked up at Whole Foods yesterday, which worked perfect! I scaled this down to 6 servings (1-1/2 cups paella rice), and I needed close to 5 cups of chicken broth in order for the rice to be al dente. Just a warning for others, to have some extra broth hot and ready in case you need it. My husband LOVED this, and is already asking me to make it when his family comes to visit us from Italy over the holidays!-09 Oct 2017

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Mariscada – Portuguese Seafood With Rice

Chef Luisa Fernandes sent me the following recipe to share with you.

Mariscada is an Atlantic Seafood inspiration based on rice and very popular along coastal Portugal.

The dish often has lobster, shrimp, clams, mussels, as well as cuttlefish and is seasoned with olive oil, sea salt, pepper and Portuguese paprika.

Chef Luisa is a very accomplished chef with an extensive resume. Currently she is the Executive Chef at Robert Restaurant. MOD Museum, NYC.

She has appeared on Chopped, The Food Network where she was crowned a Champion.

” I think that the victory is not mine, but all of ours, because I’m Portuguese and proud when people recognize our cuisine. That’s why I will never enter another contest unless I can cook the cuisine from our country” said Luisa, in an interview for ComunidadesUSA.

One year later, on September 14, 2010 she returned as one of the four contestants of Chopped Champions.

Watch Chef Luisa on Chopped


Take out the skin from chicken drumsticks if necessary, slice chorizo, cut &frac34 of the pepper in slices and the the rest in small cubes. Peel onion and garlic.

Clean mussels under cold water with a brush.

In a medium pot, add seafood broth with onion, bay leaves and garlic. Cover, Bring to boil. When water is boiling, lower heat to low. Add lobster, shrimps and mussels and cook for 2 to 3 minutes. Add the calamar and close fire.

Add some seafood broth to Saffron filaments, so it can liberate the aroma, set aside.

In a medium pan, heat a drizzle olive oil over medium high heat, add the red pepper slices, salt and cook for 2 minutes, set aside in a plate.

In the same pan, add peppers in cubes with some olive oil, cook for a minute over medium high heat. Add chicken with smoked paprika and cook 2 minutes on each side. Do not cook entirely we will finish it in the oven. When golden brown set aside in a plate.

In the same pan, add chorizo slices, cook for 1 to 2 minutes, set aside in a plate.

Slice artichokes heats in quarters, set aside with other ingredients

In the Paella, heat a drizzle of olive oil over medium high heat. Transfer red peppers from the other pan, add oil from smoked oysters, rice and mix. Add the ground saffron and saffron filaments. Turn regularly like a risotto. Add seafood broth from your seafood pot, always in the center of the paella so the preparation doesn&rsquot dry.

Add the oysters and the clams and make sure the preparation in always wet by adding broth regularly in the center of the paella, constantly stirring. Cook for about 20 minute or until the rice is almost done.

Preheat the oven at 275˚F. Cut the lobster rails in 2.

When rice is almost ready, arrange your paella adding all the ingredients on top of riece and add the white wine.

Cover with an aluminum paper, and place in middle of oven, cook for about 10 to 20 minutes or until the rice is perfectly al dente.


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Start with the sauce in a pan, mix together white wine and chicken broth, reduce on medium heat about 10 minutes, remove from heat.

For stuffing in a medium pan, add shrimps and 1 tablespoon of butter and 2 minced garlic cloves. Salt and pepper to taste and cook 3 to 5 minutes over medium heat. Close fire. Break breton crackers to make crumble and add to shrimp preparation. Mix well to obtain a granular texture. If needed, add more cracker crumbles until desired consistency and set aside.

For the Sole rolls Dry sole fillets with absorbant paper and place on a plate. Put some stuffing on top of your first fillet, roll and fix with a toothpicks. Repeat steps with each fillet.

Place rolls in an oven pan with high edges. Place a cube of butter on each roll and add half of previously prepared sauce. Cover with aluminium paper, cook in oven about 20 minutes, for medium size fillets, adjust cooking time depending on the size of your fillets.

In a small bowl, mix together milk (cold) and corn starch and add to your sauce. Over high heat, bring sauce to boil while stirring with a whisk until creamy consistency, set heat to medium.

When ready, remove rolls from oven and add rolls cooking juices to your sauce. Mix well with whisk and cook 1 to 2 minutes, remove from heat.

Watch the video: Spanish Seafood Paella (August 2022).