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Nourishing, flavorful, and absolutely incredible! This one pan Spanish-Style Paella is loaded with fresh vegetables and meats, making it one of the absolute best and healthy rice dishes around!
So, we just got back from the 2018 Epcot Food & Wine Festival!
This is literally one of our favorite festivals that Disney does. I always come home feeling inspired to make so many different dishes!
This time was no exception. We got to try so many different and new dishes this trip and we loved it all! There’s really nothing like trying a dish for the very first time and absolutely falling in love.
Disney’s Paella was just that for me. I adored the simple but also complex flavor inside this Spanish rice dish. I mean, really. What’s not to love? Rice, vegetables, meat, and a few spices cooked to utter perfection.
I had to try and make my own!
And guess what?
It. is. so. GOOD!
This paella recipe is no where near traditional. We used what we had. Shrimp, chorizo, chicken, bell pepper, peas, tomatoes…
Guys, seriously. I can’t get enough. This makes for an amazing dinner or lunch. It’s a well rounded meal and it just tastes amazing. I couldn’t be happier to be sharing this recipe with you.
What is paella?
Now, I’ve gotten this question a few times when I’ve been asking people to try this.
A paella is simply a rice dish that originated in or around Valencia, Spain. It has changed and adapted over the years, and there are as many different versions of paella as there are people that cook them!
How to make paella
First of all, let me say, I don’t own a paella pan. I do, however, own a ginormous cast iron skillet! I’m not kidding. This thing takes up two burners but it works remarkably well for this dish.
Here we go. Gather all your ingredients. Roast the red bell pepper. You can do that on the grill, over the open flame of a gas stove, or in the oven. Let it cool before you seed and chop it. While the pepper is cooling, go on and prep the rest of your ingredients.
Heat a little olive oil in your paella pan (or cast iron skillet) over medium heat until shimmering. Add the roasted pepper, onion, and garlic to the pan.
Sauté until onion is translucent. Stir in the tomatoes, chicken, and chorizo. Add the white wine, and let it cook until it starts to reduce.
Then add the chicken stock, rice, saffron, paprika, and peas. When it starts to reduce, add the shrimp.
Let it cook a couple of minutes before stirring in the parsley and seasoning it to your taste with salt. Cook it until all the liquid is absorbed.
- Use a short-grain rice, such as Valencia.
- Don’t use cooking wine! Use something you like the taste of, but stay away from heavier whites like chardonnay.
- If you don’t want to take the time to cook a chicken, pick up a roasted one at the grocery store. It works just as well!
- If the rice sticks to the bottom of the pan toward the end of cooking, that’s okay! That’s actually what you want it to do. Let it brown a little. Just don’t blacken it!
When you make this Spanish-Style Paella recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #MSDeltaHospitality.
- 1 roasted red bell pepper, seeded and chopped
- 1 large onion, chopped
- 10-12 cloves garlic, minced
- 1 whole chicken, cooked and chopped
- 1 pound chorizo, sliced
- 1 14-1/2 ounce can chopped tomatoes
- 3/4 cup light white wine
- 3 cups chicken stock, homemade or store bought
- 2 cups (14 oz) Valencia rice
- 1 teaspoon saffron
- 1-1/2 teaspoons paprika
- 1/2 cup green peas
- 8 ounces shrimp, peeled and deveined
- 1 handful fresh parsley, chopped
- Salt to taste
- Roast red bell pepper. Cool. Seed and chop.
- Sauté roasted bell pepper, onions, and garlic. Cook until onion is translucent, about 4-5 minutes.
- Add chicken, chorizo, and tomatoes. Cook 4-6 minutes.
- Stir in white wine and cook for an additional 5 minutes, until the wine starts to reduce.
- Add chicken stock, rice, saffron, paprika, and peas. Stir to combine. Cook until liquid starts to reduce, about 5-6 minutes.
- Stir in shrimp.
- Add parsley and salt.
- Cook until liquid is absorbed.
- Use a short-grain rice, such as Valencia.
- Don't use cooking wine! Use something you like the taste of, but stay away from heavier whites like chardonnay.
- If you don't want to take the time to cook a chicken, pick up a roasted one at the grocery store. It works just as well!
- If the rice sticks to the bottom of the pan toward the end of cooking, that's okay! That's actually what you want it to do. Let it brown a little. Just don't blacken it!
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Amount Per Serving:Calories: 615 Total Fat: 34g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 20g Cholesterol: 178mg Sodium: 1242mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 2g Sugar: 5g Sugar Alcohols: 0g Protein: 46g