Michael Symon's Paella

Take a trip to Spain with this exotic dish.

skill level

Easy

time

30-60min

servings

cost

Contributed by : Michael Symon

Sick and tired of your boring daily dinners? Try this delightful Spanish dish.

things you'll need.

ingredients

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients 1 tablespoon Olive Oil
1/2 pound Dried Chorizo

instructions In a paella pan, heat the olive oil over medium heat. Add the chorizo and cook until cooked through and it has rendered its fat. Remove chorizo from pan and reserve.
step 2

ingredients 8 Chicken Thighs and Drumsticks (4 of each)

instructions Add the chicken, browning all sides. Remove the chicken from pan and reserve.
step 3

ingredients 1 Spanish Onion (chopped)

instructions Add the onion and cook until translucent.
step 4

ingredients 2 cup Short-grain Rice
1/4 cup White wine
Saffron Threads (large pinch)
5 cup Chicken Stock

instructions Add the rice and toast. Deglaze the pan with the white wine. Once rice has toasted, and the saffron and then slowly add the stock, stirring as you add.
step 5

ingredients 1 1/2 cup San Marzano Tomatoes (drained and halved)
12 Mussels (debearded and scrubbed)
12 Littleneck Clams (scrubbed)
1 1/2 pound Large Shrimp
1 cup Frozen Peas
1/4 cup Flat-Leaf Parsley (chopped)

instructions Add the tomatoes and stir. Nestle the chicken in the pan and arrange the mussels, clams, shrimp, peas, and cover the pan. Cook, covered until clams and mussels have opened and rice is tender, about 15 minutes. Garnish with freshly cracked pepper and some parsley. Serve.
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