Imen Dridi Bobby Flay Paella is made with chicken, shrimp, chorizo, rice, saffron, and lemon. This traditional Bobby Flay Paella recipe creates a flavorful and hearty dinner that takes about 1 hour and 10 minutes to prepare and can serve up to 6 people.
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🍗 Bobby Flay Paella Recipe Ingredients
- 2 pounds skinless, boneless chicken breasts, cut into 2-inch pieces
- 4 tablespoons olive oil, divided
- 3 cloves garlic, crushed
- 1 teaspoon crushed red pepper flakes (adjust for spiciness)
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 cups uncooked short-grain white rice
- 1 pinch saffron threads
- 1 large bay leaf
- ½ bunch Italian flat-leaf parsley, chopped
- 1 quart chicken stock
- 1 lemon, zest and juice
- 1 medium Spanish onion, chopped
- 1 medium red bell pepper, coarsely chopped
- 1 pound shrimp, peeled and deveined
- 1 pound chorizo sausage, casings removed and crumbled
🍛 How To Make Bobby Flay Paella
- In a bowl, mix chili powder, oregano, 2 tablespoons olive oil, salt, and pepper to make a marinade. Add the chicken, coat it well, and marinate in the fridge for at least 30 minutes.
- Heat 1 tablespoon of olive oil in a large paella pan or skillet over medium heat. Add the rice, garlic, and red pepper flakes. Cook for about 3 minutes, stirring until the rice is well coated in oil.
- Pour in the chicken stock, add lemon juice, bay leaf, and saffron threads. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes, or until the rice is tender.
- While the rice is cooking, heat the remaining 1 tablespoon of olive oil in another pan over medium heat. Add the marinated chicken and cook for 3 minutes. Add the onion and cook until translucent, about 5 minutes.
- Stir in the chorizo and bell pepper, cooking for another 5 minutes. Add the shrimp and cook until they are pink and opaque, about 2 minutes.
- Remove the bay leaf from the rice and discard it. Fold the parsley and lemon zest into the rice mixture.
- To serve, spread the rice mixture onto a large platter and top with the chicken, chorizo, and shrimp mixture.
- Let the paella rest for about 10 minutes before serving to allow the flavors to meld.
💭 Recipe Tips
- Use short-grain white rice for the authentic texture.
- Adjust the amount of red pepper flakes to control the spiciness.
- Ensure the chicken is fully cooked before adding other ingredients.
- Use high-quality saffron for the best flavor and color.
🥗 What To Serve With Paella?
Serve a fresh green salad with a simple vinaigrette to complement the rich flavors of the paella a side of crusty bread or garlic bread is perfect for soaking up the flavorful juices. Pair with a light and crisp white wine for a delightful meal.
🎚 How To Store Leftovers Paella?
- In The Fridge. Store Leftovers Paella in airtight container in the refrigerator for up to 3 days.
- In The Freezer. To freeze Leftovers Paella place in freezer-safe container for up to 3 months.
🥵 How To Reheat Leftovers Paella?
- On The Stovetop: Reheat Leftovers Paella on low heat in a covered pan. Add a splash of broth, stir occasionally, and ensure even heating for a delicious, revived dish for up 5-6 minutes.
- In The Oven: Cover Leftovers Paella with foil, bake at 350°F (175°C) until warmed through. Spritz with broth for moisture, preserving its original flavors for up 10-15 minutes.
FAQs
How Can I Make Paella Less Or More Spicy?
To change the spiciness of paella, use less or more red pepper flakes. Start with a little, taste as you cook, and add more if you want it spicier.
Do I Need To Take Off The Chorizo Skin Before Cooking?
No, you don’t need to remove the chorizo skin before cooking. The skin adds taste, and it cooks well. Just crumble or cut the chorizo as the recipe says.
How Can I Stop The Rice From Sticking To The Pan?
To stop the rice from sticking, make sure the heat is even. Stir the rice gently while cooking, and use a non-stick or well-seasoned paella pan. A little more oil can also help.
Can I Use Something Else Instead Of Saffron In Paella?
Saffron has a special flavor, but if needed, you can use a little turmeric or paprika for the color. These won’t taste the same as saffron, so use them carefully to keep the flavor right.
Try More Bobby Flay Recipes:
Bobby Flay Paella Recipe Nutrition Facts
- Calories: 736
- Total Fat: 35g
- Saturated Fat: 10g
- Cholesterol: 203mg
- Sodium: 1204mg
- Total Carbohydrate: 46g
- Dietary Fiber: 3g
- Total Sugars: 2g
- Protein: 56g
Bobby Flay Paella Recipe
Description
Bobby Flay Paella is made with chicken, shrimp, chorizo, rice, saffron, and lemon. This traditional Bobby Flay Paella recipe creates a flavorful and hearty dinner that takes about 1 hour and 10 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- In a bowl, mix chili powder, oregano, 2 tablespoons olive oil, salt, and pepper to make a marinade. Add the chicken, coat it well, and marinate in the fridge for at least 30 minutes.
- Heat 1 tablespoon of olive oil in a large paella pan or skillet over medium heat. Add the rice, garlic, and red pepper flakes. Cook for about 3 minutes, stirring until the rice is well coated in oil.
- Pour in the chicken stock, add lemon juice, bay leaf, and saffron threads. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes, or until the rice is tender.
- While the rice is cooking, heat the remaining 1 tablespoon of olive oil in another pan over medium heat. Add the marinated chicken and cook for 3 minutes. Add the onion and cook until translucent, about 5 minutes.
- Stir in the chorizo and bell pepper, cooking for another 5 minutes. Add the shrimp and cook until they are pink and opaque, about 2 minutes.
- Remove the bay leaf from the rice and discard it. Fold the parsley and lemon zest into the rice mixture.
- To serve, spread the rice mixture onto a large platter and top with the chicken, chorizo, and shrimp mixture.
- Let the paella rest for about 10 minutes before serving to allow the flavors to meld.
Notes
- Use short-grain white rice for the authentic texture.
- Adjust the amount of red pepper flakes to control the spiciness.
- Ensure the chicken is fully cooked before adding other ingredients.
- Use high-quality saffron for the best flavor and color.
