Forktionary

No More Fears Paella Recipe

Conquer paella night with this simplified, yet flavorful recipe! Forget complicated techniques – this version is quick, budget-friendly, and bursting with deliciousness. A pinch of saffron (easily found for around $5!) elevates this dish to new heights. Perfect for weeknight meals or impressing guests. Get the recipe and more fast, easy, and cheap meal ideas on my blog: www.Celebreaty4recipes.wordpress.com

Prep Time 20 mins
Cook Time 70 mins
Calories 462.6 kcal
Protein 56g
Rating 5.0 (1 Reviews)
No More Fears Paella 96

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for No More Fears Paella

  • 1 1/2 lbs large shrimp, peeled and deveined
  • 1 large green bell pepper, chopped
  • 1 lb boneless, skinless chicken breasts, cut into 1 inch strips
  • 1/2 lb smoked sausage (Spanish chorizo preferred), sliced
  • 1 large onion, chopped
  • 1 (14 1/2 ounce) can diced tomatoes, undrained
  • 2 cups sweet rice
  • 4 cups chicken broth
  • 1/2 cup dry white wine
  • 1 pinch saffron threads
  • 1 bay leaf
  • 1 1/2 teaspoons salt, or to taste
  • 1 cup frozen peas
  • 1 lb seafood mix (optional)
  • 4 tablespoons olive oil
  • Ground black pepper, to taste

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How to Make No More Fears Paella

  1. Season shrimp with salt and pepper. Cover and refrigerate.
  2. Heat 1 tablespoon olive oil in a wok or large skillet over medium-high heat. Add green bell peppers and sauté for 3-5 minutes until slightly softened. Transfer to a bowl.
  3. Add another tablespoon of olive oil to the wok. Add chicken strips and cook for 3 minutes per side, until cooked through. Remove and set aside with bell peppers.
  4. Add remaining olive oil to the wok. Add chorizo and cook for 4 minutes, until browned. Remove and set aside with chicken and peppers.
  5. Add 2 tablespoons olive oil to the wok. Sauté chopped onion until translucent (about 5 minutes).
  6. Add undrained diced tomatoes and 2 cups of sweet rice to the wok. Stir to coat the rice with the tomato mixture.
  7. Add chicken broth, white wine, saffron threads, bay leaf, and salt. Stir in cooked chicken and chorizo.
  8. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until most of the liquid is absorbed.
  9. Preheat oven to 350°F (175°C).
  10. Transfer the rice mixture to a large oven-safe dish (aluminum tray or casserole).
  11. Arrange shrimp, peas, and seafood mix (if using) on top of the rice.
  12. Cover and bake in the preheated oven for 12-15 minutes, or until the rice is cooked through and the shrimp is pink and opaque.
  13. Remove from the oven and let stand for 5 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

42 g

Sugar

13g

Fat

22g

Carbs

14g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes Beef & Red Meat Pork Recipes Seafood Shrimp Recipes European Mediterranean

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Seafood Easy European Dinner Party 4 Hours Or Less