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Paella is the national dish of Spain and is made in numerous different ways depending on the region. My delicious paella recipe incorporates pork, chicken and shrimp. Please plan ahead when making this recipe as it requires the proper equipment, ingredients and time to prepare it properly. If you do that you will be very pleased with the outcome. Visit my blog for a step-by-step pictorial on making paella.
Recipe type: Main Dish
Cuisine: Spanish
Serves: 8 servings
  • 2 Red Bell Peppers, Thinly Sliced into Long Strips
  • 2 Brown Onions, Diced
  • 1 Tablespoon Minced Garlic
  • 8 Bone-in Chicken Thighs, Cut in Half to Make 16 Pieces
  • 2 Tablespoons Sweet Spanish Paprika
  • Kosher Salt & Coarsely Ground Black Pepper
  • 1 Pound Pork Loin, Cut into ½" Cubes
  • 8 Ounces Hard Spanish Chorizo, Cut into ¼" Slices
  • 1 Teaspoon Spanish Saffron
  • Extra Virgin Olive Oil
  • 22 Whole Jumbo Shrimp, Tail On
  • 1 Cup Canned Diced Tomatoes
  • 1 Cup Frozen Peas
  • 2 Packets Sazón Goya Seasoning
  • 6 Cups Chicken Stock
  • 3 Cups Uncle Ben's Converted Rice
  • 1 Lemon, Sliced Into Wedges For Garnish
  • ¼ Cup Flat Leaf Parsley, Minced
  1. Adding enough extra virgin olive oil to coat the bottom of a 4 quart paella pan.
  2. Adjust the heat to medium and add the sliced red bell peppers to the pan.
  3. Saute until peppers begin to soften and brown. Then remove them from the pan and set them aside.
  4. Add the diced onions to the oil and saute over medium heat until they become translucent and begin to caramelize.
  5. Stir in minced garlic and saute for a brief minute.
  6. Using a slotted spoon, remove the onion and garlic mixture from the pan and set it aside, allowing as much olive oil as possible to remain in the pan.
  7. If necessary, add a bit more olive oil to coat the pan and then add the chicken, skin side down at first.
  8. Saute the chicken over medium heat until it is golden brown, the skin is crispy and the meat is cooked through.
  9. Using a slotted spoon, remove chicken from the pan and set it aside.
  10. Sprinkle the pork loin with a bit of Kosher salt .
  11. Add the pork loin and Spanish chorizo to the pan and saute until cooked through.
  12. Remove the chorizo and pork from the pan and set it aside.
  13. Add the shrimp to the pan and cook, turning once until the flesh turns pink. This only takes about 2 minutes.
  14. Remove the shrimp from the pan and set them aside as well.
  15. Add the canned diced tomatoes, the frozen peas and the sauted onions and garlic to the paella pan.
  16. Toss in the chorizo and pork loin and give it a good stir, scraping up and deglazing the bits and pieces from the bottom of the pan as you do.
  17. Add the Sazón Goya Seasoning, chicken stock, saffron along with the water, rice, Kosher salt, paprika and stir to combine.
  18. Turn the heat down to the lowest level and place the chicken pieces artfully around the top of the pan.
  19. Cover and cook over low heat for about 45 minutes or until the rice is tender and all of the liquid has been absorbed.
  20. Just before serving arrange the bell peppers, shrimp and lemon wedges artfully on top of the paella.
  21. Sprinkle with fresh parsley and serve to your happy guests.
  22. ENJOY!
Recipe by After Orange County at http://afterorangecounty.com/2016/06/08/a-paella-making-tutorial/