Spanish·non-vegetarian·medium

Paella for Four; A Wonderful Spanish Mixed Seafood Stew

Name: Paella for Four; A Wonderful Spanish Mixed Seafood Stew
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.0 T smoky paprika; 2.0 t oregano; 1.0 pinch kosher salt; 1.0 pinch pepper; 8.0 pieces chicken wings; 12.0 small littleneck clams; 6.0 oz solid chorizo sausage; 8.0 large shrimp; 0.25 C extra virgin olive oil; 1.0 onion; 4.0 large cloves garlic; 0.25 C parsley leaves; 1.0 .5 oz tomatoes; 1.0 C short grain rice; 2.0 C water; 1.0 pinch saffron; 4.0 servings salt and pepper; 4.0 oz peas; 4.0 lemon wedges

Alright, folks, gather around for my famous Paella for Four! Trust me, this Spanish mixed seafood stew is a real winner. Here's what you'll need: smoky paprika, oregano, kosher salt, pepper, chicken wings, littleneck clams, solid chorizo sausage, shrimp, extra virgin olive oil, and onion. Now, don't just follow the recipe blindly. Let me share a little tip with you: make sure to give your pan a good shake every now and then while cooking the paella. It helps to distribute the flavors evenly and gives you that perfect blend of goodness in every bite. Oh, and speaking of mistakes, let me tell you about the time I accidentally added a whole tablespoon of salt instead of a teaspoon. Let's just say, the paella was a tad bit on the salty side that day! But hey, we live and we learn, right? So, get cooking, enjoy the process, and remember to have fun in the kitchen. Before you know it, you'll be savoring the vibrant flavors of Spain right in your own home. Cheers to good food and good company!

60 min(prep 20 + cook 40)

4 servings

520 kcal

3.5

Ingredients

smoky paprika1.0 T
oregano2.0 t
kosher salt1.0 pinch
pepper1.0 pinch
chicken wings8.0 pieces
littleneck clams12.0 small
solid chorizo sausage6.0 oz
shrimp8.0 large
extra virgin olive oil0.25 C
onion1.0
garlic4.0 large cloves
parsley leaves0.25 C
.5 oz tomatoes1.0
short grain rice1.0 C
water2.0 C
saffron1.0 pinch
salt and pepper4.0 servings
peas4.0 oz
lemon wedges4.0

Nutrition

520 kcalper serving

Protein30g26%

Carbs65g57%

Fat15g13%

Fiber3g3%

Sugar2g2%

Directions

1
Season the chicken wings with paprika, oregano, salt, and pepper. Let rest for 10 minutes.
2
Heat olive oil in a large paella pan or wide skillet over medium-high heat. Brown the chicken wings on all sides, about 5 minutes. Remove and set aside.
3
In the same pan, cook the chorizo until browned, about 3 minutes. Remove and set aside with the chicken.
4
Sauté the onion and garlic in the pan until softened, about 3 minutes. Add the chopped tomatoes and cook for 2 minutes.
5
Stir in the rice, coating it with the oil. Pour in the water, add saffron, and season with salt and pepper. Bring to a boil.
6
Nestle the chicken and chorizo into the rice. Reduce heat to low and simmer for 15 minutes without stirring.
7
Arrange the clams and shrimp on top, pressing them into the rice. Scatter peas. Cover and cook for 10 minutes until clams open and shrimp are pink.
8
Remove from heat, let rest for 5 minutes. Garnish with parsley and lemon wedges.

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