Baked Spanish Paella
A convenient alternative for those who prefer using the oven for a more hands-off approach
Nutrition
Calories: 450kcal
Ingredients
- 2 cups bomba rice or any short-grain rice
- 1 lb chicken thighs boneless and skinless, cut into bite-sized pieces
- 1 lb large shrimp peeled and deveined
- 1/2 lb mussels cleaned and debearded
- 1/2 cup green beans chopped
- 1 red bell pepper sliced
- 1 onion finely chopped
- 4 cloves garlic minced
- 1 large tomato diced
- 4 cups chicken broth
- 1 tsp saffron threads
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup olive oil
- Lemon wedges for serving
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, combine the saffron threads with 1/4 cup warm water and let it steep.
- Season the chicken thighs with salt and pepper. In a large oven-safe paella pan or skillet, heat olive oil over medium-high heat. Sear the chicken until golden brown on both sides. Remove the chicken from the pan and set it aside.
- In the same pan, add chopped onion, sliced bell pepper, and minced garlic. Sauté until the vegetables are softened.
- Add rice and tomatoes, stir in and cook for a few minutes allowing the rice to absorb the flavors. Add smoked paprika and season with salt and pepper. Mix well.
- Pour in the chicken broth and the saffron-infused water. Stir to combine. Season with salt and pepper to taste. Bring the mixture to a simmer.
- Nestle the seared chicken thighs into the rice mixture. Place the shrimp and mussels evenly around the pan. Sprinkle peas on top.
- Transfer the paella pan to the preheated oven. Bake for 20-25 minutes or until the rice is cooked and the chicken reaches an internal temperature of 165°F (74°C).
- Remove the paella from the oven. Garnish with chopped parsley and serve with lemon wedges on the side.
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