Description
Bobby Flay Paella Recipe is a vibrant and flavorful dish that showcases the best of saffron-infused rice, tender chicken, succulent shrimp, and smoky chicken sausage—all cooked in one pan for effortless cleanup. Perfect for any occasion, this dish impresses with its rich blend of spices and fresh ingredients. The result is a hearty meal that’s sure to satisfy your family and guests alike. Enjoy the delightful aroma as it fills your kitchen and savor every bite of this comforting classic!
Ingredients
Scale
- 2 lbs chicken breast, cubed
- 1 lb shrimp, peeled and deveined
- 1 lb chicken sausage, crumbled
- 2 cups short-grain white rice
- 4 tbsp olive oil
- 3 garlic cloves, crushed
- 1 tsp red pepper flakes
- 1 tbsp chili powder
- 1 tsp oregano
- Salt and pepper, to taste
- 1 quart chicken stock
- 1 lemon, zest and juice
- 1 pinch saffron threads
- 1 bay leaf
- ½ bunch parsley, chopped
- 1 red bell pepper, chopped
Instructions
- Marinate the cubed chicken in olive oil, chili powder, oregano, salt, and pepper for at least 15 minutes.
- In a large skillet or paella pan, heat 2 tablespoons of olive oil. Sauté garlic and red pepper flakes for about a minute.
- Add the rice to the skillet and toast for about three minutes.
- Pour in the chicken stock, lemon juice, saffron threads, and bay leaf; bring to a simmer. Cook uncovered on low heat for about 20 minutes.
- In a separate pan, cook the marinated chicken until browned; add crumbled sausage and bell pepper for another five minutes. Finally, stir in the shrimp until pink.
- Combine everything together in the skillet or serve separately on a platter topped with parsley and lemon zest.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-Pan Cooking
- Cuisine: Spanish
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 420
- Sugar: 2g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 120mg