Royal Palms Spanish Paella Recipe

Name: T. Cook's at Royal Palms Resort & Spas Royal Palms Spanish Paella Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1 pound Shrimp, peeled and deveined; 1 pound Clams, scrubbed; 1 pound Mussels, scrubbed; 1 pound Chicken thighs, boneless and skinless; 1 pound Pork tenderloin, cubed; 8 ounces Spanish chorizo, sliced; 2 cups Saffron Bomba rice; 4 cups Chicken broth; 1 whole Lemon, juiced and zested; 1 cup Fresh parsley, chopped; 4 tablespoons Olive oil; 4 cloves Garlic, minced; 1 whole Onion, diced; 1 whole Bell pepper, diced; 1 teaspoon Paprika; to taste Salt; to taste Black pepper

Inspired by T. Cook's at Royal Palms Resort & Spa

Time1h

Serves6

Shrimp, Clams, Mussels, Chicken, Pork, Spanish Chorizo, Saffron Bomba Rice, Lemon, Herbs

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

1 pound Shrimp, peeled and deveined

1 pound Clams, scrubbed

1 pound Mussels, scrubbed

1 pound Chicken thighs, boneless and skinless

1 pound Pork tenderloin, cubed

8 ounces Spanish chorizo, sliced

2 cups Saffron Bomba rice

4 cups Chicken broth

1 whole Lemon, juiced and zested

1 cup Fresh parsley, chopped

4 tablespoons olive oil

4 cloves Garlic, minced

1 whole Onion, diced

1 whole Bell pepper, diced

1 teaspoon Watkins paprika

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Ingredients

Gather and prepare all the ingredients. Peel and devein the shrimp, scrub the clams and mussels, and cube the chicken and pork.

Cook the Meats

In a large paella pan or skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken and pork, cooking until browned. Remove from the pan and set aside.

Sauté Aromatics

In the same pan, add the remaining olive oil. Sauté the diced onion, garlic, and bell pepper until softened.

Add Chorizo and Spices

Stir in the sliced chorizo and cook for 2-3 minutes. Then add the paprika, salt, and black pepper.

Add Rice and Broth

Add the saffron bomba rice to the pan, stirring to coat in the oil and spices. Pour in the chicken broth and bring to a simmer.

Add Meats and Seafood

Return the browned chicken and pork to the pan. Add the shrimp, clams, and mussels. Squeeze in the lemon juice and sprinkle the zest on top.

Cook the Paella

Reduce the heat to low, cover, and let cook for about 20 minutes, or until the rice is tender and the seafood is cooked through.

Garnish and Serve

Remove from heat and let rest for 5 minutes. Garnish with fresh parsley before serving.