This is truly a very simple dish because you can add or delete just about anything you like to the sauté and still have perfect paella. You might like to overcook the rice a little until it's crispy, which is how it is traditionally served.
INGREDIENTS | YIELDS 4 servings
- ½ pound chicken tenders, cut up
- ½ pound large, raw shrimp
- 4 teaspoons Creole seasoning
- ¼ cup canola oil
- ½ pound cod fillets
- 1 medium onion, quartered
- 2 cloves garlic, chopped
- 2 cups chicken stock
- 1 pound sliced chorizo sausage, cut into small pieces
- ½ cup white wine
- salt and pepper to taste
- 1 pound clams
- 1 cup frozen peas
- 2 cups yellow rice, cooked
- cilantro leaves, for garnish
Place chicken and shrimp in a plastic bag. Add Creole seasoning and shake to coat.
Heat canola oil in a pan. Add the chicken and sauté for about 10 minutes.
Add cod and shrimp and sauté for 2 minutes.
Add chicken stock, chorizo, wine, garlic, onion, salt, pepper, and clams and let stand over low heat until chicken is fully cooked.
Add green peas and cooked yellow rice. Cook until the rice absorbs all the chicken stock.
Place on a platter and garnish with cilantro leaves.
- Calories: 504
- Fat: 27 grams
- Protein: 36 grams
- Carbohydrates: 26 grams
- Cholesterol: 123 milligrams
Paella originated in Spain and is traditionally eaten on Sundays. It is usually served with vegetables, meat, or seafood. The main ingredients are always rice, saffron, and olive oil. You can try any combination of seafood or omit all meats and add more vegetables for a vegetarian-friendly option.