Dinner

Spanish Style Paella

Name: Spanish Style Paella
Prep time: 20 min
Cook time: 670 min
Total time: 690 min
Yield: 10 servings
Cuisine: European
Ingredients: 2 bay leaves; Freshly ground black pepper; 2 carrots, finely minced; 2 carrots, roughly chopped; 2 celery stalks, roughly cut; 2 celery stalks, finely minced; 7 chicken breasts, seasoned to taste with paprika, salt and pepper on both sides,; 2 (32-ounce) cartons chicken stock; 1 bulb garlic; 10 cloves garlic, minced; 6 ham hocks; 1/2 cup olive oil; 1 1/2 cups olive oil; 1 onion, finely chopped; 2 roughly cut onions; 2 tablespoons paprika; 6 cups arborrio rice/risotto; Grey Salt; 1 pound dried sausage, roughly chopped; 8 mild Italian sausages, roughly chopped into 1-inch rounds; 20 peeled, iced uncooked shrimp seasoned to taste with paprika, salt and pepper; 2 tablespoons tomato paste; 2 (8-ounce) cans tomato puree; 4 cups water; 3 cups white wine

4 October 2026

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Total Time690 Mins

Serves10

Per Serving$4.87

You can never have too many European recipes, so give Spanish Style Paellan a try. This recipe serves 10. One portion of this dish contains around 70g of protein, 76g of fat, and a total of 1892 calories. For $4.87 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals.

European Spanish Lunch Onions Tomatoes Chicken Chicken Breasts Sausage

Method:

1
In a large paella pan over medium heat, add olive oil and then fresh sausage.
2
Saute for about 5 to 8 minutes, or until sausage is well browned.
3
Add chicken and dried sausage to pan and saute 5 to 8 minutes, or until chicken starts to brown.
4
Add the shrimp and saute just until the shrimp begin to turn red and curl, about 2 to 3 minutes.
5
Remove all meats from paella pan, using a slotted spoon, and place them on cookie tray to cool.
6
In the now empty paella pan, sweat the carrots, onions, and celery for about 15 minutes.
7
Add garlic and saute with vegetables for another 2 minutes.
8
Add the risotto rice, stir and saute until the grains are a pearly white.
9
Add white wine, and allow to cook down until almost completely gone. Then begin to add broth, about 2 ladles at a time, every 7 to 8 minutes unti1 35 to 40 minutes have passed, or until broth is fully incorporated into rice and vegetables and rice is tender but al dente.
10
Stir meat and seafood back in before serving.
11
pinch saffron
12
Preheat a large sauce pot over medium-high heat.
13
Add ham hocks and olive oil. Allow to caramelize, both sides, for about 10 to 20 minutes.
14
Add carrots, onions and celery, stir in thoroughly. Slice bulb of garlic in half. With wooden spoon, push mixture aside to create room at bottom of pot for caramelizing the garlic.
15
Place each side of the garlic into pot, garlic side down. Leave to caramelize for about 10 minutes.
16
Mix in paprika, tomato paste, tomato puree, chicken stock, bay leaves, and water. Allow to simmer for another 45 minutes.
17
Skim off any fat that has formed and add saffron. Allow to simmer for another 30 minutes. Strain and refrigerate to cool.