Gerard's Paella

Transport your taste buds to the sunny coasts of Spain with Gerard’s Paella, a vibrant one-pan dish that brings together bold flavors and fresh, wholesome ingredients. This Spanish classic features tender, saffron-infused short-grain rice, golden seared chicken thighs, juicy shrimp, and briny mussels, complemented by smoky chorizo and sweet bell peppers. Aromatic garlic and warming smoked paprika create the foundation of this hearty meal, while a splash of dry white wine adds a sophisticated depth. Finished with bright green peas, fresh parsley, and a squeeze of zesty lemon, this paella is a show-stopping centerpiece perfect for gatherings or an indulgent weeknight dinner. Whether you’re a seasoned cook or a culinary explorer, Gerard’s Paella brings authentic Mediterranean flavors straight to your table.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 4 pieces chicken thighs, bone-in
• 12 pieces raw shrimp, peeled and deveined
• 12 pieces mussels, scrubbed and debearded
• 4 ounces chorizo, sliced
• 2 cups short-grain rice (e.g., Bomba or Arborio)
• 4 cups chicken stock
• 0.5 cups dry white wine
• 0.25 teaspoons saffron threads
• 1 teaspoon paprika, smoked
• 1 piece onion, finely chopped
• 1 piece red bell pepper, diced
• 4 pieces garlic cloves, minced
• 0.5 cups peas, frozen or fresh
• 0.25 cups parsley, chopped (for garnish)
• 4 pieces lemon wedges (for serving)
• 1 teaspoon salt
• 0.5 teaspoons black pepper

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, wide paella pan or skillet over medium-high heat.

Step 2

Season the chicken thighs with salt and black pepper. Sear them in the pan until browned on both sides, about 4 minutes per side. Remove the chicken and set aside.

Step 3

Add the remaining 1 tablespoon of olive oil to the pan. Sauté the chorizo slices until slightly crispy, then remove and set aside.

Step 4

Lower the heat to medium and add the chopped onion, red bell pepper, and garlic to the pan. Cook, stirring frequently, until softened, about 5 minutes.

Step 5

Stir in the smoked paprika and saffron threads, and cook for 1 minute to release the flavors.

Step 6

Add the rice and stir to coat it thoroughly in the oil and spices, ensuring the grains are evenly toasted, about 2 minutes.

Step 7

Pour in the white wine and let it simmer until mostly evaporated, scraping up any browned bits from the bottom of the pan.

Step 8

Slowly add the chicken stock, stirring to combine. Nestle the browned chicken thighs back into the pan and bring the liquid to a gentle simmer.

Step 9

Cook the rice, uncovered, over medium heat for about 20 minutes, stirring occasionally to prevent sticking.

Step 10

Add the peas, shrimp, and mussels, tucking them into the rice. Cover the pan with aluminum foil or a lid and cook for another 10-12 minutes, or until the shrimp are pink, the mussels have opened, and the rice is tender.

Step 11

Remove the pan from the heat and let it rest, covered, for 5 minutes to allow the flavors to meld.

Step 12

Sprinkle the paella with chopped parsley and garnish with lemon wedges before serving.

Nutrition Facts

Serving size	(3323.5g)

Amount per serving	% Daily Value*
Calories	3416.9

Total Fat 175.3g	0%
Saturated Fat 43.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 972.5mg	0%
Sodium 6156.0mg	0%
Total Carbohydrate 184.6g	0%
Dietary Fiber 16.4g	0%
Total Sugars 23.9g
Protein 255.1g	0%

Vitamin D 160.9IU	0%
Calcium 775.0mg	0%
Iron 28.3mg	0%
Potassium 4060.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.3%

Protein: 30.6%

Carbs: 22.1%