Paella Ala Electric Skillet
Take your taste buds on a culinary journey to Spain with this vibrant and easy-to-make "Paella Ala Electric Skillet." Crafted for convenience, this one-pan wonder brings authentic paella flavors straight to your kitchen with the help of an electric skillet. Featuring tender chicken thighs, smoky chorizo, succulent shrimp, and fresh mussels, this recipe is a celebration of land and sea. Saffron-scented rice is infused with a rich blend of chicken broth, white wine, and diced tomatoes, creating a fragrant and flavorful base. Bursting with the colors of bell peppers, peas, and parsley, this dish is as visually stunning as it is delicious. Ready in just one hour, this crowd-pleaser is perfect for easy weeknight dinners or impressive entertaining. Garnish with a squeeze of fresh lemon for a zesty finish, and serve up a taste of tradition—no paella pan required!
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Ingredients
- 3 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
- 6 ounces smoked sausage or chorizo, sliced
- 1 pound medium shrimp, peeled and deveined
- 1 pound mussels, scrubbed and debearded
- 1 large yellow onion, diced
- 1 large red bell pepper, sliced into thin strips
- 4 garlic cloves, minced
- 2 cups short-grain rice (such as Arborio or Valencia rice)
- 4 cups chicken broth
- 0.5 cup dry white wine
- 14 ounces canned diced tomatoes (with juices)
- 0.5 teaspoon saffron threads
- 1 teaspoon paprika
- 1 cup frozen peas
- 4 lemon wedges, for serving
- 0.25 cup fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Preheat your electric skillet to medium-high heat and add 2 tablespoons of olive oil.
Step 2
Season the chicken pieces with salt and pepper, then sauté in the skillet until lightly browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
Step 3
Add the smoked sausage or chorizo to the skillet. Cook until browned, about 3-4 minutes, then remove and set aside with the chicken.
Step 4
Reduce the heat to medium. Add the remaining tablespoon of olive oil, then sauté the diced onion, red bell pepper, and minced garlic until soft and fragrant, about 3-4 minutes.
Step 5
Stir in the rice, ensuring it gets coated with the oil and vegetables. Toast for 2-3 minutes, stirring occasionally.
Step 6
Add the chicken broth, white wine, diced tomatoes (with juices), saffron threads, and paprika. Stir until well combined and bring the mixture to a simmer.
Step 7
Return the browned chicken and sausage to the skillet. Spread them evenly throughout the rice mixture. Cover the skillet and let it cook for 15-20 minutes, or until the rice has absorbed most of the liquid.
Step 8
Scatter the shrimp and mussels on top of the partially cooked paella. Cover the skillet again and cook for an additional 7-10 minutes, until the shrimp are pink and opaque and the mussels have opened. Discard any mussels that remain closed.
Step 9
Sprinkle the frozen peas over the top and cover for another 2-3 minutes to warm them through.
Step 10
Taste the paella and adjust the seasoning with additional salt and pepper if needed.
Step 11
Garnish with freshly chopped parsley and serve with lemon wedges on the side. Enjoy!
Nutrition Facts
| Serving size | (4108.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4140.5 |
| Total Fat 166.4g | 0% |
| Saturated Fat 43.8g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 1718.3mg | 0% |
| Sodium 9721.4mg | 0% |
| Total Carbohydrate 244.9g | 0% |
| Dietary Fiber 28.4g | 0% |
| Total Sugars 47.2g | |
| Protein 400.9g | 0% |
| Vitamin D 1248.4IU | 0% |
| Calcium 1180.0mg | 0% |
| Iron 39.7mg | 0% |
| Potassium 8075.7mg | 0% |
Source of Calories