🥘 Paella

Name: Paella
Total time: 60 min
Yield: 4
Cuisine: Spain · Valencia
Ingredients: 320 g short-grain rice (such as bomba); 1 pinch saffron; 250 g raw shrimp; 300 g mussels, cleaned; 300 g chicken thighs, cut into pieces; 1 red bell pepper, sliced; 100 g green peas; 1 l chicken stock or water; 3 tbsp olive oil; 1 tsp sweet paprika, salt

Origin: Spain · Valencia

630kcal

per serving · 350 g

180kcal

per 100 g

35 gProtein10 g / 100 g

21 gFat6 g / 100 g

77 gCarbs22 g / 100 g

Paella is a Spanish rice dish cooked in a wide, shallow pan with saffron, which turns the grains golden. This popular mixed version combines shrimp, mussels and chicken with red bell pepper and green peas. The rice absorbs the stock and is left undisturbed so a lightly crisp, toasted layer called socarrat forms on the bottom. It is brought to the table in the pan and shared.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: shrimp, mussels, chicken

Not veganbecause of: shrimp, mussels, chicken

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Molluscs

What it is made of

ricesaffronshrimpmusselschickenbell pepperpeas

Recipe

4 servings60 min

Ingredients

320 g short-grain rice (such as bomba)
1 pinch saffron
250 g raw shrimp
300 g mussels, cleaned
300 g chicken thighs, cut into pieces
1 red bell pepper, sliced
100 g green peas
1 l chicken stock or water
3 tbsp olive oil
1 tsp sweet paprika, salt

Method

Heat the oil in a paella pan and brown the chicken with salt for 8–10 minutes.
Add the bell pepper and cook for 3 minutes, then stir in the paprika.
Pour in the hot stock with the saffron, bring to a boil and scatter the rice evenly; do not stir from now on.
Simmer for 10 minutes, then add the peas, shrimp and mussels, pressing them into the rice.
Cook for 8–10 minutes more until the liquid is absorbed and the mussels open; raise the heat for the last minute to form the crust, then rest for 5 minutes.

How to make it lighter

Use skinless chicken to cut fat while keeping the flavour.
Serve with a large green salad and keep the rice portion moderate.
Olive oil adds up fast: 1 tbsp ≈ 120 kcal, so 2 tbsp is enough for a family pan.

History

Paella comes from the rice-growing area around the Albufera lagoon near Valencia, where farm workers cooked rice in a wide, shallow pan over an open fire; the word 'paella' is Valencian for that pan. The mixed seafood-and-chicken style seen in restaurants worldwide developed later and is now the version most visitors know.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →