CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Barcelona-Style Paella

Marie's
recipe box

Printview my recipes
this recipe viewed 22 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest

Category: Recipes
    Prep Time:       Cook Time:       Total Time:  


view the recipe on CDKitchen to print, change serving sizes, etc

Serves/Makes: 4
Ready in: 1-2 hrs

  • 1 teaspoon dried oregano
  • 2 tablespoons sweet paprika
  • kosher salt and freshly ground black pepper
  • 2 chicken thighs
  • 2 chicken legs
  • 1/4 cup extra-virgin olive oil
  • 1 Spanish chorizo sausage
  • 4 cloves garlic, crushed
  • 1 onion, diced
  • 1 can (16 ounce size) whole tomatoes, drained and hand-crushed
  • 1 cup Spanish white rice, short to medium grain, such as Bomba, Calasparra, or Calrose
  • 1 teaspoon saffron threads
  • 3 cups warm water
  • 4 jumbo shrimp, peeled, with heads and tails on
  • 2 lobster tails, split
  • 6 littleneck clams, scrubbed
  • 1/2 cup frozen sweet peas, thawed
  • fresh parsley leaves, for garnish
  • lemon wedges, for serving

Combine the oregano, paprika, salt, and pepper (as desired) in a small bowl. Rub the mixture all over the chicken pieces. Place the chicken in the refrigerator for 1 hour.

Heat the oil in a paella pan or large shallow skillet over medium high heat.

When the oil is hot, add the chicken, skin side down, and brown turning as needed.

Add the chorizo and cook until the oil is red from the chorizo. Remove the chicken and chorizo to paper toweling to drain.

Reduce the heat under the skillet to medium. Saute the garlic and onion in the pan for 7-10 minutes or until lightly browned.

Stir in the tomatoes and cook until the whole mixture is caramelized. Season as needed with more salt and pepper. Fold in the cooked rice and the saffron.

Add the water and simmer for 10 minutes, stirring occasionally. Do not cover or stir constantly.

Add the shrimp, lobster tails, clams, and reserved chicken and chorizo. Stir gently to make sure the rice is submerged. Let cook for 15 minutes or until the rice is al dente.

Sprinkle the peas over the top and cook for 5 more minutes. Remove from heat and let sit for 5 more minutes.

Garnish with the fresh parsley and lemon wedges.


Recipe Source: cdkitchen.com

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

One-pot Paella
   by jenhalverson








Paella
   by kathiecooks



1 tbsp. vegetable oil 2 cups uncooked regular long-grain white rice 4 cups chicken broth , heated 1 cup chunky salsa 1 tsp. ground turmeric 1 pkg. (16 ounces) turkey kielbasa, sliced 12




Cajun Pork Paella
   by sgre52160



1 lb boneless pork loin, cut into 1/2 inch cubes 1 tbsp Cajun-style seasoning 1 tbsp vegetable oil 1 (7.4 oz) quick cooking spicy Cajun-style beans and rice 1 1/4 cups water 1/4 cup dry white w




Bahama Breeze Paella
   by sgiggles








Easy Chicken Paella
   by buckyt



1 lb. extra large shrimp, peeled and deveined salt and pepper oil 9 garlic cloves, minced 1 lb. boneless, skinless chicken thighs, halved 1 red bell pepper, cut into 1/2 inch wide strips 8 oz. c





view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.