French-style Paella

Recipe

French-style Paella

Savory Delight: French-inspired Paella

In the realm of French cuisine, this delectable adaptation of the classic Spanish dish, Paella, brings together the rich flavors of France with the vibrant colors and textures of a traditional paella. Bursting with aromatic herbs, succulent seafood, and tender meats, this French-style Paella is a true celebration of culinary fusion.

Jan Dec

30 minutes

30 minutes

60 minutes

4 servings

Medium

Pescatarian, Gluten-free, Dairy-free, Nut-free, Low-carb

Shellfish, Pork (if using Andouille sausage)

Vegan, Vegetarian, Paleo, Keto, High-carb

Ingredients

While the Spanish paella traditionally features saffron-infused rice, this French adaptation incorporates fragrant herbs like thyme, rosemary, and parsley. Additionally, French-style Paella often includes a wider variety of seafood such as mussels, scallops, and lobster, along with the addition of French sausages like Toulouse or Andouille. We alse have the original recipe for Paella, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 450 kcal / 1880 KJ
  • Fat (total, saturated): 12g, 3g
  • Carbohydrates (total, sugars): 45g, 3g
  • Protein: 35g
  • Fiber: 3g
  • Salt: 1.5g

Preparation

  1. 1.
    In a large paella pan or skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
  2. 2.
    Add the sliced bell peppers to the pan and cook for another 2-3 minutes until they begin to soften.
  3. 3.
    Stir in the Arborio rice, thyme, rosemary, parsley, paprika, turmeric, salt, and black pepper. Cook for 1-2 minutes, stirring constantly to coat the rice with the spices.
  4. 4.
    Pour in the chicken broth and white wine, and bring to a simmer. Reduce the heat to low and let the rice cook for about 15 minutes, or until most of the liquid has been absorbed.
  5. 5.
    Meanwhile, in a separate pan, cook the diced chicken breast until browned and cooked through. Set aside.
  6. 6.
    In the same pan, cook the shrimp, mussels, scallops, and sausage until the seafood is cooked and the sausage is browned. Set aside.
  7. 7.
    Once the rice has absorbed most of the liquid, gently stir in the cooked chicken, seafood, and sausage. Cover the pan and let it cook for an additional 5 minutes to allow the flavors to meld together.
  8. 8.
    Remove from heat and let the paella rest for a few minutes before serving. Garnish with fresh parsley and lemon wedges.

Treat your ingredients with care...

  • Chicken — Ensure the chicken is cooked through and no longer pink in the center.
  • Seafood — Do not overcook the seafood to maintain its tenderness and prevent it from becoming rubbery.
  • Rice — Use Arborio rice for its ability to absorb flavors and create a creamy texture.

Tips & Tricks

  • For a vegetarian version, omit the meat and seafood and add extra vegetables like artichokes, peas, and asparagus.
  • Use homemade chicken broth for a richer flavor, or opt for a high-quality store-bought version.
  • Allow the paella to rest for a few minutes before serving to allow the flavors to meld together.

Serving advice

Serve the French-style Paella hot, garnished with fresh parsley and lemon wedges. Accompany it with a side of crusty French bread to soak up the flavorful juices.

Presentation advice

Present the paella in the traditional large paella pan or a decorative skillet. The vibrant colors of the bell peppers, seafood, and herbs will make for an enticing visual display.