RCI-RC.001.0198.001
Seafood Paella
Seafood Paella from the Recidemia collection
Prep25 min
Cook25 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- 1 tablespoon
- bacon slices5 unitchopped
- x 3½-pound whole chicken1 unitcut into 8 pieces
- 2 cups
- garlic cloves4 unitminced
- 2 cups
- x 7 ounce jar roasted sliced pimentos with juice1 unit
- ½ teaspoon
- 2 cups
- chicken stock or canned low-salt chicken broth1½ cups
- large uncooked shrimp1 poundpeeled, deveined
- cleaned squid1 poundbodies cut into ½-inch rings
- dozen clams1 unitscrubbed
- dozen mussels1 unitscrubbed, debearded
- frozen green peas1 cupthawed
Method
1
Heat olive oil in a large paella pan (14-16 inches) over medium-high heat. Add chopped bacon and cook until the fat renders and bacon is crispy, about 5 minutes, then remove with a slotted spoon and set aside.
2
Working in batches, add chicken pieces to the hot oil and bacon fat, browning on all sides until golden, about 10 minutes total. Remove to a plate and set aside.
3
Add chopped onions to the same pan and sauté until softened and translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
4
Add rice to the pan and stir constantly for 2-3 minutes to lightly toast the grains and coat them with oil.
3 minutes
5
Steep the crushed saffron in a small bowl with 2 tablespoons of the warm chicken stock, then pour into the pan. Return the browned chicken and bacon to the pan.
6
Pour in the clam juice, chicken stock, and the juice from the jar of roasted pimentos. Bring to a boil, then reduce heat to medium-low and do not stir from this point forward—just allow the rice to absorb the liquid.
20 minutes
7
Scatter the sliced pimentos over the rice, then arrange shrimp, squid rings, clams, and mussels on top in a circular pattern. Cook uncovered until the rice is tender and shellfish begin to open, about 15-20 minutes.
18 minutes
8
Scatter thawed green peas over the top and cook for 2 more minutes until heated through.
2 minutes
9
Remove from heat and cover loosely with foil. Let rest for 5 minutes, then discard any clams or mussels that have not opened before serving.