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Our Favourite Spanish Paella
Our Favourite Spanish Paella

Our Favourite Spanish Paella

7 Review(s)
Cook Minutes 1 Hr 15 Min
Prep : 45 Min Cook: 30 Min
One of the reasons this Spanish paella is our favourite is that it's pretty simple to make. The other reason? It's straight-up delicious!
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 cups 25%-less-sodium chicken broth
1/8 tsp. saffron threads
1/2 lb. (225 g) Mexican chorizo, cut into 1/2-inch-thick slices
3 slices bacon, cut into 1-inch pieces
1 can (14 fl oz/398 mL) diced tomatoes, drained
1 red pepper, chopped
1/2 cup chopped onions
4 cloves garlic, minced
1/4 cup Kraft Zesty Italian Dressing
1 cup long-grain white rice, uncooked
3/4 lb. (340 g) uncooked medium shrimp, peeled with tails left on, deveined
1 lb. (450 g) tilapia fillets, cut into 1-inch pieces
1/2 lb. (225 g) mussels, cleaned, scrubbed with beards removed
1/4 cup frozen peas, thawed
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How do I make it ?
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Step 1
Heat oven to 325ºF.
Step 2
Bring broth and saffron just to simmer in small saucepan on medium heat.
Step 3
Meanwhile, cook and stir chorizo and bacon in large ovenproof skillet on medium heat 8 to 10 min. or until done. Remove meat from skillet with slotted spoon; drain on paper towels.
Step 4
Add tomatoes, peppers, onions, garlic and dressing to drippings in skillet; cook and stir 5 min. Stir in broth mixture; bring to simmer. Add rice, meat, shrimp and tilapia; stir. Top with mussels, nestling them into rice mixture in skillet; cover.
Step 5
Bake 25 to 30 min. or until liquid is absorbed and mussels open up. Discard any unopened mussels. Top paella with peas.
Kraft Kitchen Tips!
How to Clean Mussels
Rinse mussels under cold running water, pulling or scraping off the beards, also known as byssal threads, that are attached at the bottoms of the shells.
Purchasing Fresh Shrimp
Raw shrimp should be firm and smell like the sea. Shells of raw shrimp can vary from grayish-green to pinkish-tan or light pink in color. When cooked, the shell turns red and the meat takes on a pinkish tint.
Food Facts
The stigma of the crocus flower, saffron is most commonly used in Spanish and Middle Eastern cuisines. Though it is the most expensive spice in the world, a little does goes a long way!
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 3 g
15 %
Cholesterol 85 mg
Sodium 500 mg
21 %
Carbohydrate 17 g
Fibre 1 g
Sugars 2 g
Protein 20 g
Vitamin A
8 %
Vitamin C
35 %
4 %
10 %
12 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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