Sarasota's Spanish Paella

Transport your taste buds to the vibrant coasts of Spain with Sarasota's Spanish Paella—a show-stopping one-pan dish brimming with bold flavors and alluring aromas. This authentic paella recipe pairs tender chicken thighs, smoky Spanish chorizo, and succulent seafood like shrimp and mussels with the delicate golden hue of saffron-infused rice. Fresh vegetables, including sweet bell peppers, peas, and tomatoes, add bursts of color and freshness to this hearty dish. Cooked to perfection in a simmering blend of chicken stock and dry white wine, the paella delivers layers of savory goodness in every bite. Finished with a sprinkle of fresh parsley and a squeeze of lemon, this traditional Spanish favorite is ideal for feeding a hungry crowd. Whether you’re hosting a weekend gathering or craving an exquisite dinner, Sarasota's Spanish Paella is the ultimate recipe to elevate your culinary repertoire.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
• 6 ounces smoked Spanish chorizo (sliced into rounds)
• 1 medium yellow onion (finely diced)
• 1 medium red bell pepper (deseeded and diced)
• 4 garlic cloves (minced)
• 14 ounces canned diced tomatoes (drained)
• 2 cups short-grain rice (such as Bomba or Arborio)
• 4 cups chicken stock
• 1 cup dry white wine
• 1 teaspoon saffron threads
• 1 teaspoon paprika
• 12 large shrimp (peeled and deveined)
• 1 pound mussels (scrubbed and debearded)
• 1 cup frozen peas
• 0.25 cup fresh parsley (chopped)
• 4 lemon wedges (for serving)
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

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

Step 2

Season the chicken pieces with salt and pepper, then add them to the pan. Cook until golden brown on all sides, about 5-6 minutes. Remove the chicken and set aside.

Step 3

Add the chorizo slices to the same pan and cook for 2-3 minutes until browned. Remove and set aside with the chicken.

Step 4

Lower the heat to medium and add the remaining tablespoon of olive oil to the pan. Add the diced onion and red bell pepper, cooking until softened, about 4-5 minutes.

Step 5

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 6

Add the drained diced tomatoes, rice, and paprika to the pan. Cook for 2-3 minutes, stirring to coat the rice in the flavorful mixture.

Step 7

Pour in the chicken stock, white wine, and saffron threads. Stir to combine, then bring the mixture to a gentle simmer. Adjust the heat to maintain a low simmer without stirring further.

Step 8

Nestle the browned chicken, chorizo, shrimp, and mussels into the rice mixture. Distribute them evenly across the surface.

Step 9

Sprinkle the frozen peas over the top, and cover the pan loosely with foil or a lid. Let the paella cook undisturbed for 15-20 minutes, or until the rice is tender, and the mussels have opened.

Step 10

Remove the pan from heat and let it rest for 5 minutes. Discard any mussels that failed to open during cooking.

Step 11

Garnish the paella with chopped parsley and serve with lemon wedges on the side.

Nutrition Facts

Serving size	(5216.1g)

Amount per serving	% Daily Value*
Calories	5244.3

Total Fat 199.1g	0%
Saturated Fat 48.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 2911.7mg	0%
Sodium 10497.5mg	0%
Total Carbohydrate 244.9g	0%
Dietary Fiber 28.0g	0%
Total Sugars 44.5g
Protein 578.6g	0%

Vitamin D 437.3IU	0%
Calcium 1334.0mg	0%
Iron 47.1mg	0%
Potassium 8736.4mg	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: 35.2%

Protein: 45.5%

Carbs: 19.3%