Exquisite Mediterranean Paella Del Mar
This sumptuous Exquisite Mediterranean Paella Del Mar is a celebration of vibrant flavors and irresistible textures, making it an ideal centerpiece for special gatherings and festive occasions. Infused with a medley of tender meats, fresh seafood, colorful bell peppers, and aromatic spices, this dish transports you straight to the sun-soaked shores of Spain. The saffron lends a golden hue and a luxurious depth to the rice, while the clams, mussels, and prawns elevate it to a gourmet experience that your guests will adore. Serve this paella with a side of crusty bread and a fresh salad for a truly magnificent meal that brings joy to any table.
N/A
Servings
N/A
Calories
24
Ingredients
Ingredients
olive oil
3/4 cup (divided)
pork chop
1 (cubed (boneless))
shallot
3/4 cup (finely chopped)
red pepper
1 (cut into thin strips)
yellow pepper
1 (cut into thin strips)
poblano pepper
1 (cut into thin strips)
roma tomatoes
2 (seeded and chopped)
garlic cloves
5 (pressed)
chicken breasts
2 (cubed and seasoned)
rosemary
1 tablespoon (chopped)
smoked paprika
1.5 teaspoons
ground thyme
1/2 teaspoon
ground cumin
1/4 teaspoon
calrose rice
2.5 cups (substitute bomba rice if desired)
low sodium chicken broth
5 cups (divided)
chorizo sausage
1.5 cups (sliced and quartered)
frozen peas
1 cup
capers
2 tablespoons (rinsed and drained)
saffron threads
1/2 teaspoon
clams
12 (scrubbed and debearded)
mussels
12 (scrubbed and debearded)
prawns
12 (peeled and deveined)
parsley
2 tablespoons (coarsely chopped)
lemon wedges
8 (for garnish)
Instructions
1
In a large, deep skillet over medium heat, warm ¼ cup of olive oil. Add the cubed pork chop and sauté until browned, about 2 minutes. Stir in the finely chopped shallots, red, yellow, and poblano peppers, and continue to sauté for 3 minutes until softened. Add the chopped roma tomatoes and cook for another 2 minutes, followed by the pressed garlic for an additional minute. Transfer this mixture to a bowl and set aside.
2
In the same skillet, heat another ¼ cup of olive oil. Add the cubed and seasoned chicken breasts, sautéing until they are cooked through and no longer pink, approximately 4-5 minutes. Season with chopped rosemary, smoked paprika, ground thyme, and cumin, then transfer to a small bowl and set aside.
3
Return the skillet to the heat, adding the remaining ¼ cup of olive oil. Incorporate the calrose rice, gently sautéing for about 10-12 minutes until the rice becomes slightly translucent. Gradually pour in half of the low sodium chicken broth, stirring well to combine. Add the reserved pork and chicken mixture, along with the sliced chorizo and frozen peas, then carefully stir in the capers and saffron threads for added flavor and color.
4
Preheat your oven to 400°F (200°C). Spread half of the rice mixture onto the bottom of a 15-inch paella pan. Nestle the scrubbed clams, mussels, and prawns artfully on top, followed by the remaining rice mixture, ensuring adequate spacing. Carefully pour the remaining chicken broth over the entire dish.
5
Cook in the preheated oven for 25-35 minutes, or until all the liquid is absorbed and the rice is tender. Once cooked, remove the paella from the oven and check for any clams or mussels that haven’t opened; discard them.
6
Serve the paella warm, garnished with a sprinkle of coarsely chopped parsley and accompanied by lemon wedges for a fresh burst of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Exquisite Mediterranean Paella Del Mar?
It is a celebration of vibrant flavors and textures featuring tender meats, fresh seafood, and aromatic spices, ideal for special gatherings.
What type of rice is recommended for this recipe?
Calrose rice is used in this recipe, but you can substitute it with bomba rice if desired.
How much olive oil is used in total?
The recipe requires 3/4 cup of olive oil, which is divided into three separate 1/4 cup portions for different stages of cooking.
What specific peppers are included?
The dish includes one red pepper, one yellow pepper, and one poblano pepper, all cut into thin strips.
Is chicken included in this paella?
Yes, the recipe calls for two chicken breasts that are cubed and seasoned before being sautéed.
Does this paella contain pork products?
Yes, it includes one cubed boneless pork chop and 1.5 cups of sliced and quartered chorizo sausage.
What seafood is featured in this dish?
The recipe features 12 scrubbed clams, 12 scrubbed mussels, and 12 peeled and deveined prawns.
What spices provide the signature flavor?
The flavor profile is created using saffron threads, smoked paprika, rosemary, ground thyme, and ground cumin.
How much chicken broth is required?
You will need 5 cups of low sodium chicken broth, which is added in stages during the cooking process.
At what temperature should the oven be set?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
How long does the paella bake in the oven?
The paella should cook in the preheated oven for 25 to 35 minutes until the liquid is absorbed and the rice is tender.
How should the clams and mussels be prepared?
The clams and mussels should be thoroughly scrubbed and debearded before being added to the pan.
How are the roma tomatoes prepared?
The recipe uses two roma tomatoes that have been seeded and chopped.
What is the purpose of the saffron threads?
Saffron lends a beautiful golden hue and a luxurious depth of flavor to the rice.
When are the frozen peas added?
One cup of frozen peas is added to the skillet along with the rice, meat mixture, and chorizo before the final assembly.
How many garlic cloves are needed?
The recipe requires 5 pressed garlic cloves for the aromatic base.
What garnish is recommended for serving?
The dish is garnished with two tablespoons of coarsely chopped parsley and eight lemon wedges.
What should I do with shellfish that does not open?
Any clams or mussels that have not opened after the baking process should be discarded.
How long should I sauté the pork?
The cubed pork chop should be sautéed in olive oil for about 2 minutes until it is browned.
How long is the rice sautéed?
The calrose rice is gently sautéed for about 10 to 12 minutes until it becomes slightly translucent.
Is this dish suitable for holiday meals?
Yes, it is described as a gourmet centerpiece perfect for holiday meals, elegant gatherings, and festive occasions.
What size paella pan is used?
The instructions recommend using a 15-inch paella pan to layer the ingredients.
Are the prawns peeled?
Yes, the 12 prawns should be peeled and deveined before being nestled into the rice.
How many lemon wedges should I prepare?
The recipe suggests preparing eight lemon wedges to provide a fresh burst of flavor for guests.
What type of onion is used in this Mediterranean dish?
Instead of standard onions, the recipe calls for 3/4 cup of finely chopped shallots.
Are the capers prepared in a specific way?
Two tablespoons of capers should be rinsed and drained before being stirred into the rice mixture.
How much rosemary is required?
The recipe uses one tablespoon of chopped rosemary to season the chicken.
How is the chorizo sausage sliced?
The chorizo should be sliced and then quartered into smaller pieces.
Can I use regular chicken broth?
While you can, the recipe specifically suggests using low sodium chicken broth to better control the salt levels.
What side dishes are suggested?
The paella is best served with a side of crusty bread and a fresh salad for a complete meal.