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Paëlla à l'Américaine

Name: Paëlla à l'Américaine
Total time: 2 h 18 min
Yield: 8 servings from a 6-litre paella pan
Cuisine: Spanish
Ingredients: 225 g fresh pork shoulder, lean bacon or lightly smoked ham, diced; 450 g fresh chorizo or Italian pork sausages; 2 tbsp olive oil; 115 g yellow onions, sliced; 90 g green or red bell peppers, sliced; 8 chicken thighs or drumsticks; 120 ml dry white wine or vermouth; 1.08 L brown chicken stock (or half chicken broth, half beef bouillon); ½ tsp saffron threads; 1 tsp paprika; ¼ tsp ground coriander; 1 leaf bay leaf; ½ tsp dried thyme; ½ tsp dried oregano; 3 cloves garlic, minced; salt and pepper, to taste; 450 g cooked shrimp, peeled and deveined; 1 tbsp lemon juice; ¼ tsp dried oregano; 2 tbsp olive oil; 300 g ripe tomatoes; 200 g shelled green peas and/or diced green beans; 165 g canned chickpeas, drained; 24 fresh mussels and/or clams, scrubbed; 400 g Spanish or Italian short-grain rice; 2 lemons, quartered; 3 tbsp flat-leaf parsley, chopped

A supermarket-friendly paella: chicken pieces part-braised with chorizo, pork, peppers and saffron stock, then finished with rice, marinated shrimp, peas, chickpeas and tomato, cooked without stirring so every grain stays separate.

Yield8 servings from a 6-litre paella pan
Hands-on1 h 10 min
Total2 h 18 min
Difficulty

Ingredients

Chicken and sausages

225 gfresh pork shoulder, lean bacon or lightly smoked ham, diced
450 gfresh chorizo or Italian pork sausages
2 tbspolive oil
115 gyellow onions, sliced
90 ggreen or red bell peppers, sliced
8chicken thighs or drumsticks
120 mldry white wine or vermouth
1.08 Lbrown chicken stock (or half chicken broth, half beef bouillon)
½ tspsaffron threads
1 tsppaprika
¼ tspground coriander
1 leafbay leaf
½ tspdried thyme
½ tspdried oregano
3 clovesgarlic, minced
to tastesalt and pepper

Garnishes

450 gcooked shrimp, peeled and deveined
1 tbsplemon juice
¼ tspdried oregano
2 tbspolive oil
300 gripe tomatoes
200 gshelled green peas and/or diced green beans
165 gcanned chickpeas, drained
24fresh mussels and/or clams, scrubbedoptional

Rice

400 gSpanish or Italian short-grain rice
2lemons, quartered
3 tbspflat-leaf parsley, chopped

Contains

Crustacean shellfish
Mollusk shellfish
Celery
Sulfites
Shrimp
Mussel
Legumes (any)
Chickpeas
Common beans (kidney, black, pinto, navy...)
Rice
Olive
Grapes
Citrus fruits (any)
Lemon
Nightshades (any)
Tomato
Bell (sweet) pepper
Chili peppers
Onion family (any)
Onion
Garlic
Carrot
Oregano
Thyme
Parsley
Cilantro / coriander
Bay leaf
Saffron
Paprika
All mammal meat (alpha-gal)
Pork
Poultry and birds (any)
Chicken
Histamine (aged and fermented foods)
Alcohol

Taste

Heat
Sweet
Sour / bright
Salty
Umami / savory
Richness / fat
Smoke
Herbal / fresh
Aromatic spice

Texture

Tender-braised

Equipment

Stovetop

Season

Summer

Occasion

Weekend project
Entertaining

Effort

45–90 min active
1–3 hours total
Difficulty 3
Needs advance prep
One pot

Nutrition

Calories: high
Protein: high
Carbs: high
Fat: high
Fiber: moderate
Sodium: high

Budget

Budget: moderate

What it costs to shop for

Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.

Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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