Description
Bobby Flay’s Paella Recipe is a vibrant, one-pan dish that captures the essence of Spanish cuisine. This hearty meal features saffron-infused rice paired with tender chicken, succulent shrimp, and smoky chicken sausage, all harmonizing beautifully in a cast iron skillet. Perfect for family gatherings or cozy nights, this recipe not only satisfies but also impresses with its colorful presentation and rich flavors.
Ingredients
Scale
- 2 lbs chicken breast, cubed
- 1 lb shrimp, peeled and deveined
- 1 lb chicken sausage, crumbled
- 2 cups short-grain white rice
- 4 tbsp olive oil
- 3 garlic cloves, crushed
- 1 quart chicken stock
- 1 lemon (zest and juice)
- 1 pinch saffron threads
- Salt and pepper to taste
Instructions
- Marinate the cubed chicken breast in chili powder, oregano, olive oil, salt, and pepper.
- Heat 2 tablespoons of olive oil in a cast iron skillet or paella pan over medium heat. Add crushed garlic and red pepper flakes; sauté for about 1 minute.
- Stir in short-grain rice and toast for about 3 minutes.
- Pour in chicken stock, lemon juice, saffron threads, and add bay leaf. Bring to simmer and cook for about 20 minutes until most liquid is absorbed.
- Add marinated chicken; cook for 3 minutes before adding the crumbled sausage and chopped red bell pepper. Cook for an additional 5 minutes.
- Finally, stir in the shrimp until they turn pink.
- Remove bay leaf; mix in chopped parsley and lemon zest before serving on a large platter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 480
- Sugar: 3g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg