• 16 Ratings

If you want to try your hand at paella but aren't ready to invest in the pan, try a 12-inch skillet instead. Prepare as directed but reduce rice to 1 1/2 cups and chicken broth to 4 cups.

Source: Better Homes and Gardens

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Recipe Summary

hands-on:
25 mins
total:
1 hr
Servings:
6
Max Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl combine saffron and 1/4 cup hot water; let stand 10 minutes.

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  • Meanwhile, in a 15-inch paella pan heat oil over medium-high heat. Add chicken to pan. Cook, turning occasionally, until chicken is browned, about 5 minutes. Add chorizo. Cook 1 minute more. Transfer all to a plate. Add onion and garlic to pan. Cook and stir 2 minutes. Add tomatoes and paprika. Cook and stir 5 minutes more or until tomatoes are thickened and almost pastelike.

  • Return chicken and chorizo to pan. Add chicken broth, saffron mixture, and 1/2 tsp. salt; bring to boiling over high heat. Add rice to pan, stirring once to evenly distribute. Cook, without stirring, until rice has absorbed most of the liquid, about 12 minutes. (If your pan is bigger than your burner, rotate every few minutes to ensure the rice cooks evenly.) Reduce heat to low. Cook, without stirring, 5 to 10 minutes more until all the liquid is absorbed and rice is al dente. Top with shrimp and peas. Turn heat to high. Cook without stirring, 1 to 2 minutes more (edges should look dry and a crust should form on the bottom). Remove. Cover pan with foil. Let rest 10 minutes before serving. Top with olives, if desired, and parsley.

*

To grate tomatoes, core and cut tomatoes in half. Grate on the coarse holes of a box grater into a shallow dish. Discard skins.

12-inch skillet

Prepare as directed except reduce rice to 1 1/2 cups and reduce chicken broth to 4 cups.

Nutrition Facts

577 calories; total fat 17g; saturated fat 4g; polyunsaturated fat 2g; monounsaturated fat 5g; cholesterol 322mg; sodium 927mg; potassium 818mg; carbohydrates 63g; fiber 5g; sugar 5g; protein 41g; trans fatty acid 0g; vitamin a 1325IU; vitamin c 26mg; thiamin 1mg; riboflavin 0mg; niacin equivalents 10mg; vitamin b6 1mg; folate 201mcg; vitamin b12 1mcg; calcium 101mg; iron 6mg.
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Reviews

16 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
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