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A modern version of an ancient paella: saffron rice with chicken, shrimp, stringbeans, and snails recipe

A modern version of an ancient paella: saffron rice with chicken, shrimp, stringbeans, and snails recipe

By Sophia Nader
45’ Prep time
30’ Cook time
75’ Total time
683 Calories
4 Serving
Sophia Nader 0 Followers

Step by Step

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Step 1

Butterfly each shrimp by cutting along the back, through the shell, to remove the black vein. Rinse, then spread each shrimp wide open, leaving the shell on. Sprinkle with salt and the freshly ground black pepper. Set aside for 1/2 hour. In a large, heavy pan, with a tight-fitting lid - preferably a large wok - heat the olive oil over medium-high heat. Season the chicken thighs well with salt and pepper, then add them to the hot oil, skin-side down. Cook for 2 minutes, or until the skin just begins to brown. Add the chorizo slices, and toss them with the chicken. Cook for 1 minute. Add the shallots, garlic and string beans. Mix well. Add the rice and half of the parsley, stirring to coat the rice thoroughly with oil. Add the chicken stock, saffron and paprika. Stir well. Bring the mixture to a boil, reduce the heat, cover, and simmer for 15 minutes. Lift the cover, embed the shrimp in the top part of the rice, then scatter the snails around the shrimp. If you are using the red pepper, cut it into 8 strips and arrange it in the rice in a decorative pattern. Cover, and cook for 10 minutes more, or until almost all the liquid has been absorbed and the rice is just cooked. Serve at the table out of the cooking vessel, sprinkling the portions with the remaining parsley.

Ingredient

  • Chorizo
    Chorizo
  • Medium-size shrimp (about 12)
    Medium-size shrimp (about 12)
  • Freshly ground coarse black pepper
    Freshly ground coarse black pepper
  • Spanish extra-virgin olive oil
    Spanish extra-virgin olive oil
  • Chicken thighs
    Chicken thighs
  • Shallots
    Shallots
  • Cloves garlic
    Cloves garlic
  • String beans
    String beans
  • Spanish short-grained rice (or use italian short-grained rice)
    Spanish short-grained rice (or use italian short-grained rice)
  • Very finely minced fresh parsley leaves
    Very finely minced fresh parsley leaves
  • Rich chicken stock
    Rich chicken stock
  • Saffron threads
    Saffron threads
  • Sweet spanish paprika
    Sweet spanish paprika
  • Canned snails
    Canned snails
  • Red pepper
    Red pepper
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