Paella (Spanish Fried Rice)


  • Chicken Thighs, skinned and boned
  • Extra Virgin Olive Oil
2 tbsp
  • Chicken Broth
1 L
  • Shrimp, peeled and shells retained
  • Saffron, crumbled
6 to 8 threads
  • Arborio Rice
  • Cannellini Beans, drained and rinsed
1 can
  • Tomato, peeled, halved, seeded and finely chopped
1 large piece
  • Sweet Paprika
1 tbsp
  • Mussels, scrubbed
1 pieces
  • Salt, for taste
Cooking Method:

  1. Heat the oil over medium heat in your 26cm Buffet Casserole. Add the chicken pieces and saute until golden. Remove the chicken to a platter and reserve. Pour off the fat from the pan and discard.
  2. Return the Buffet Casserole to the heat, add the chicken stock and bring to a boil. Add the shrimp shells (reserving the shrimp) and simmer 15 to 20 minutes. Remove the shells with a slotted spoon and discard. Stir in the rice and cook on medium for 10 minutes. Add the drained beans, tomato, paprika and chicken pieces. If the mixture seems too dry, add more broth or water. Cook, covered, an additional 10 minutes.
  3. Uncover the pan and add the mussels and reserved shrimp. Cook, covered, 5 minutes or until the mussels have opened and the shrimp are just cooked. Serve directly from the pan.

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