Paella With Peas And Carrots
A vibrant Spanish-inspired dish combining tender chicken, succulent shrimp, fragrant saffron, and hearty rice, enriched with peas and carrots for a touch of sweetness. Perfect for gatherings or family dinners, it offers bold flavors and comforting textures that appeal to seafood and rice lovers alike.
Ingredients
- 3 pounds chicken breasts, thighs, and legs ⓘ
- 1/4 cup olive oil
- 2 large onions, chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 1 (28-ounce) can whole tomatoes, undrained and chopped ⓘ
- 1 teaspoon salt ⓘ
- 1 cup long-grain rice, uncooked ⓘ
- 1 teaspoon dried oregano ⓘ
- 1/2 teaspoon threads of saffron ⓘ
- 1/4 cup boiling water ⓘ
- 1 (15-ounce) can soft-shelled or steamer clams in shell, drained ⓘ
- 1/2 cup frozen English peas and carrots ⓘ
- 2 1/4 pounds unpeeled medium-size fresh shrimp ⓘ
Instructions
- Brown the chicken in hot oil in a Dutch oven; remove the chicken and set aside.
- Add chopped onions and minced garlic to the pan; cook over medium-high heat, stirring constantly, until tender.
- Add the cooked chicken, chopped tomatoes, and salt to the pan; stir to combine.
- Cover and simmer the mixture for 30 minutes.
- Meanwhile, dissolve saffron threads in boiling water.
- Add the rice, dried oregano, saffron water, and steamer clams to the pan; stir well.
- Add frozen peas and carrots, and the shrimp.
- Cook uncovered until the rice is tender and the shrimp are pink, about 20 minutes.
Tips & Substitutions
For a richer flavor, marinate the chicken in some garlic, olive oil, and saffron before cooking. You can substitute the shrimp with scallops or any firm white fish if desired. Fresh herbs like parsley or cilantro can enhance the dish's freshness. If you prefer a spicier kick, add some diced chorizo or crushed red pepper flakes.
Serving Suggestions
Serve the paella hot, garnished with fresh parsley and lemon wedges for a zesty touch. It pairs wonderfully with a crisp green salad or crusty bread to soak up the flavorful broth. For a complete meal, consider serving alongside a refreshing Citrus Veal for a delightful contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to the pan and cover it to retain moisture. Heat on medium-low until warmed through, ensuring the shrimp don't overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Paella With Peas And Carrots contains roughly 1289 calories, with 27g protein, 216g carbohydrates, and 38g fat. It is an excellent source of iron (91% of the Daily Value), dietary fiber (86% of the Daily Value), and protein (53% of the Daily Value). Note that it is relatively high in sodium, at 1416mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of seafood in this paella?
Absolutely! Feel free to mix in other seafood like mussels, squid, or even lobster for a more luxurious dish. Just adjust the cooking time accordingly to ensure everything is cooked perfectly.
Is it necessary to use saffron in paella?
While saffron adds a distinct flavor and beautiful color, you can substitute it with turmeric for a budget-friendly option. The flavor will differ slightly, but your dish will still be delicious.
Can I make this paella in advance?
Yes, you can prepare the paella a day ahead. Just follow the recipe up to cooking the rice and shrimp, then cool it quickly and refrigerate. Reheat gently before serving, adding a little water to prevent drying out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).