Description
Bobby Flay’s Ultimate Seafood Paella: A vibrant Spanish dish with shrimp, mussels, chorizo, and saffron rice. Perfect for impressing a crowd!
Ingredients
Scale
- 3 cups (570g) short-grain Spanish rice or Arborio rice
- 6 cups (1.4L) chicken stock
- 2 teaspoons saffron threads
- ¼ cup (60ml) olive oil
- 1 large Spanish onion, finely diced (about 2 cups)
- 4 cloves garlic, minced
- 2 tablespoons smoked paprika
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 lb (450g) boneless chicken thighs, cut into 2-inch pieces
- 8 oz (225g) Spanish chorizo, sliced ¼-inch thick
- 1 lb (450g) large shrimp, peeled and deveined
- 1 lb (450g) mussels, scrubbed and debearded
- 1 lb (450g) littleneck clams, scrubbed
- 1 cup (150g) frozen peas
- ¼ cup fresh parsley, chopped
- 2 lemons, cut into wedges
Instructions
- Step 1: Prepare Your Base Heat your chicken stock in a saucepan and add the saffron threads, allowing them to infuse for 15 minutes while you begin the other preparations. In your paella pan or large skillet, heat olive oil over medium-high heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. The aromatic base of the Bobby Flay Paella Recipe begins here, laying the foundation for all the flavors to come.
- Step 2: Add Proteins Add the chicken thighs to the pan and cook until browned on all sides, about 5-7 minutes. Next, add the sliced chorizo and cook for 2-3 minutes until it releases its flavorful oils. Push the proteins to the edges of the pan, creating space in the center.
- Step 3: Create Your Flavor Base In the center of the pan, add the diced bell peppers and cook for 3-4 minutes until they begin to soften. Sprinkle the smoked paprika over the entire mixture and stir everything together, allowing the spice to toast slightly and release its aroma. This is where Bobby Flay’s expertise shines—allowing each ingredient to develop its flavor before combining.
- Step 4: Add Rice and Stock Spread the rice evenly across the pan and stir briefly to coat it with the flavorful oil. Pour in the saffron-infused stock and bring to a boil. Reduce heat to a simmer and cook uncovered for 10 minutes. Remember: no stirring from this point forward!
- Step 5: Add Seafood Arrange the shrimp, mussels (hinge side down), and clams (hinge side down) on top of the partially cooked rice. Continue cooking for another 10-15 minutes until the seafood is cooked through and the shellfish have opened. Discard any shellfish that remain closed.
- Step 6: Finish the Dish Sprinkle the frozen peas across the top and continue cooking until the rice is tender and all the liquid is absorbed, approximately 5 more minutes. You’ll know your Bobby Flay Paella Recipe is nearly done when you hear a slight crackling sound—that’s the socarrat forming. Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes. Garnish with chopped parsley and lemon wedges before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 4g
- Sodium: 1100mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 130mg