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Julia Child's Paella a l'Americaine in a white bowl with fresh lemon

Julia Child's Paella a l'Americaine

A hearty American-style paella inspired by Julia Child, combining saffron rice, chicken, chorizo, bacon, shrimp, mussels, vegetables, and bright lemon in one celebratory pan.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Spanish-Inspired
Calories: 720
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Paella
  • 4 oz thick-cut bacon cut into small strips
  • 12 oz fresh chorizo sausage casings removed and broken into chunks
  • 2 lb bone-in chicken thighs and drumsticks patted dry
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper freshly ground
  • 1 tbsp olive oil as needed
  • 1 yellow onion medium, finely chopped
  • 1 red bell pepper thinly sliced
  • 4 cloves garlic minced
  • 3 Roma tomatoes seeded and chopped
  • 1 tsp sweet paprika
  • 0.5 tsp dried thyme
  • 0.5 tsp dried oregano
  • 0.25 tsp ground coriander
  • 1 bay leaf
  • 0.5 cup dry white wine
  • 4.5 cups low-sodium chicken stock kept hot
  • 0.5 tsp saffron threads lightly crushed
  • 2 cups short-grain rice such as bomba or Arborio, not rinsed
  • 1 cup chickpeas drained and rinsed
  • 1 lb large shrimp peeled and deveined, tails optional
  • 1.5 lb mussels scrubbed and debearded
  • 1 cup frozen green peas thawed
  • 1 tbsp fresh lemon juice
  • 0.25 cup fresh parsley chopped
  • 2 lemons cut into wedges for serving

Equipment

  • 15-inch paella pan or wide oven-safe skillet
  • Medium saucepan
  • Tongs
  • Wooden spoon

Method
 

  1. Warm the chicken stock in a saucepan over low heat. Stir in the saffron and keep the stock hot while you prepare the paella.
  2. Place the paella pan over medium heat. Cook the bacon until lightly crisp and its fat has rendered, then transfer the bacon to a plate with a slotted spoon.
  3. Brown the chorizo in the bacon drippings for 3 to 4 minutes. Transfer it to the plate with the bacon.
  4. Season the chicken with salt and pepper. Add olive oil to the pan if needed, then brown the chicken well on both sides, about 8 to 10 minutes total. Transfer to a plate; it will finish cooking later.
  5. Add the onion and red bell pepper to the pan and cook until softened, about 5 minutes. Stir in the garlic, tomatoes, paprika, thyme, oregano, coriander, and bay leaf and cook for 2 minutes.
  6. Pour in the white wine and scrape up the browned bits from the bottom of the pan. Simmer for 2 to 3 minutes, until the wine has reduced slightly.
  7. Stir in the rice and chickpeas until the grains are coated with the seasoned tomato mixture. Pour in the hot saffron stock and stir once to distribute everything evenly.
  8. Return the chicken, chorizo, and bacon to the pan, nestling them into the rice. Simmer uncovered over medium-low heat for about 18 minutes. Avoid frequent stirring so the rice can cook evenly and develop a lightly toasted bottom.
  9. Arrange the shrimp and mussels over the rice. Cover loosely with foil and cook for 8 to 10 minutes, until the shrimp are opaque, the mussels open, the chicken reaches 165°F (74°C), and the rice is tender. Discard any mussels that remain closed.
  10. Scatter the peas over the paella and cook for 2 more minutes. Remove from the heat, drizzle with lemon juice, and rest for 5 to 10 minutes before garnishing with parsley and lemon wedges.

Nutrition

Calories: 720kcalCarbohydrates: 58gProtein: 48gFat: 31gSaturated Fat: 9gCholesterol: 190mgSodium: 1080mgFiber: 6gSugar: 5gVitamin A: 18IUVitamin C: 42mgCalcium: 10mgIron: 28mg

Notes

Use a wide pan so the rice cooks in a relatively thin layer. Keep the stock hot before adding it, and avoid excessive stirring after the liquid goes in. Seafood should be added near the end to prevent overcooking. Nutrition values are estimates and will vary by ingredients and portion size.

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