Super-Easy Oven-Baked Paella

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 974, total fat 40 G., saturated fats 9 G., proteins 69 G., carbohydrates 81 G., fiber 4 G., cholesterol 264 mg, sodium 1506 mg, sugar 5 G.

A simplified version of the classic Valencian rice dish with chicken, chorizo, mussels, clams, and shrimp. Valerie Bertinelli cooks paella in the oven, and the dish is perfect: crispy rice, tender seafood, and succulent vegetables.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

700 g boneless, skinless chicken thighs, cut into 2.5 cm pieces.
220 g Spanish chorizo, thinly sliced diagonally
2.5 cups thinly sliced Spanish onion (about 1 large onion)
2 tablespoons minced garlic (about 4 cloves)
2 cups unsalted chicken broth
1/3 cup bottled clam juice
1 can (400g) chopped tomatoes, roasted over a fire
1.5 cups frozen green peas
1.5 tsp sweet paprika
0.5 tsp saffron threads
2.5 cups Bomba rice or other short-grain white rice, such as Arborio
340 g large shrimp, peeled and deveined, do not remove tails
450 g small clams
220 g of mussels
1/4 cup manzanilla olives stuffed with pimento peppers, finely chopped
2 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken thighs, chorizo sausage, shellfish juice, peas, saffron, shrimps, mussels, olive, round grain rice, paprika

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Sprinkle the chicken with 1 teaspoon salt. Heat 1 tablespoon olive oil in a 10-inch skillet over medium-high heat. Sear the chicken on all sides until almost cooked through and a crust is beginning to form, 5 minutes. Add the chorizo; cook until the sausage releases oil and begins to brown, another 5 minutes. Add the onion and garlic; cook until the garlic is browned and the onion is slightly softened, another 2 minutes. Add the chicken broth, clam juice, and roasted tomatoes. Add the green peas, paprika, saffron, and 1 tablespoon salt. Increase the heat to medium and slowly bring the liquid to a simmer.

Meanwhile, lightly spray a baking sheet with canola oil. Spread the rice evenly on the baking sheet and lightly spray with oil. Bake the rice in the oven until lightly golden brown, about 10 minutes.
At this point, the chicken mixture should be bubbling. Spread it evenly over the rice and return the pan to the oven. Cover the paella with another upside-down pan. Bake until the liquid is completely absorbed and the rice is cooked through, about 20 minutes. Carefully remove the top pan and then remove the paella from the oven. Preheat the oven to broil.
Sprinkle the shrimp with 0.5 teaspoon of salt. Combine the shrimp in a large bowl with the clams and mussels.
Place the shrimp, clams, and mussels on the paella, shell openings facing up. Drizzle lightly with 1 tablespoon of olive oil. Cook, watching carefully until the shrimp are cooked through, the clams and mussels are open, and the rice is crispy, for 2-3 minutes on the top grill or 5-6 minutes on the bottom grill. Sprinkle with olives and parsley immediately.

Author of the recipe - Valerie Bertinelli is an American actress.

Categories:

recipe / Calorie content of prepared meals / Oven / Grill in the oven / Main courses / Meat / Vegetables and mushrooms / Bird / Fish and seafood / / Spanish cuisine

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