Equipment
Ingredients
Aromatics
- 200 g onion, diced
- 24 garlic, smashed and peeled
- 225 g tomato, cored and diced
Main
- 15 ml olive oil
- 370 g rice
- 2 bay leaf
- 6 g paprika
- 1 g thyme
- 600 ml chicken stock
- 2 g saffron
- 140 g chorizo, cut into 3mm (1/8-inch) slices
- 115 g pimentos, rinsed and sliced into strips
- 12 chicken thighs, skinned and trimmed of fat
- 12 clams, scrubbed
- 140 g peas, defrosted
- 20 mussels, scrubbed and debearded
- 18 shrimp, peeled and deveined
- 7½ g parsley, chopped
- salt
- black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 688 kcal
- Protein
- 47 g
- Carbohydrates
- 47 g
- Fat
- 33 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 1035 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 193 mg
- Potassium
- 865 mg
- Calcium
- 89 mg
- Iron
- 5.3 mg
- Magnesium
- 82 mg
- Phosphorus
- 557 mg
- Zinc
- 4.6 mg
- Vitamin A
- 142 mcg
- Vitamin C
- 20 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 1.9 mg
- Vitamin K
- 25 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 11.6 mcg
- Thiamin
- 0.32 mg
- Riboflavin
- 0.45 mg
- Niacin
- 10.0 mg
- Folate
- 61 mcg
- Water
- 308 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Coarsely chop the onions and garlic using a food processor.
Combine the chopped onions, garlic, diced tomatoes, and olive oil in the 5-quart casserole dish.
Cook the vegetable mixture in the microwave at 100% power for 6 minutes.
Stir the white rice, bay leaves, paprika, and thyme into the hot vegetable base.
Microwave the rice and vegetable mixture at 100% power for 4 minutes.
Incorporate the chicken broth and saffron threads into the dish.
Cook the mixture uncovered in the microwave at 100% power for 9 minutes.
Stir the rice mixture, then continue cooking at 100% power for another 8 minutes.
Stir in the chorizo slices and layer the pimento strips on top of the rice.
Place the chicken thighs in a single layer over the rice, then cover the dish.
Cook at 100% power for 4 minutes.
Remove the chicken to a plate, stir the rice, then return the chicken to the dish, flipped over. Cover and cook for 4 more minutes at 100% power. Ensure chicken reaches 74°C/165°F.
Place the scrubbed clams hinge-side down around the inner edge of the casserole and cover.
Cook at 100% power for 3 minutes.
Move clams to the center, scatter peas over the chicken, and arrange mussels and shrimp around the edges. Cover the dish.
Cook at 100% power for 5 minutes until shellfish have opened and shrimp are opaque.
Remove bay leaves, stir parsley into the rice, and season with salt and pepper to taste.
Mound the rice on a large platter and arrange the seafood and chicken in a ring around it.
Chef's Notes
- Discard any clams or mussels that remain closed after the final cooking step.
- Use a high-quality saffron for the most vibrant color and aroma.
Storage
Refrigerator: 2 days — Store in an airtight container; seafood quality degrades quickly.
Reheating: Microwave on medium power until steaming throughout.
Troubleshooting
Rice is crunchy or undercooked
Cause: Insufficient liquid or steam escaped during covered cooking phases
Fix: Add 50ml of hot chicken stock and microwave covered for 3-5 minutes
Prevention: Ensure the casserole lid fits tightly to trap steam
Shellfish did not open
Cause: Shellfish were dead before cooking or insufficient heat reached the edges
Fix: Cook for an additional 2 minutes; if they still don't open, discard them
Prevention: Discard any shells that do not close when tapped before cooking
Cultural Context
Paella is a quintessential Spanish rice dish that originated in the Valencia region. Traditionally cooked outdoors over an open fire, it was a meal for farm laborers, who used whatever ingredients were readily available. Over time, paella has evolved with regional variations, incorporating seafood, chicken, rabbit, and various vegetables, becoming a celebrated dish for gatherings and special occasions.
