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Seafood Paella



  • 1 cup calasparra/bomba rice
  • 10 cup threads of saffron
  • 1 cup sliced spanish chorizo
  • 1/4 cup the following: diced red pepper, sliced scallion bottoms, sofregit ( 1 onion small diced and cooked in olive oil, add 2 cups of tomato paste, slow toast down for 5 min) and spanish onions that have been sautéed in olive oil
  • 2 cup garlic cloves
  • 1 cup chicken breast/thigh meat
  • 1 1/2 cup lobster stock
  • 1 cup 1/2 chicken stock
  • 1 cup 1/2 vegetable stock
  • 1 teaspoon salt
  • 5 teaspoon top neck/count neck clams
  • 3 teaspoon shrimp
  • 15 teaspoon mussels
  • 1/2 cup frozen english peas/blanched english peas
  • 1/4 cup sliced scallion tops, olive oil and sea salt to garnish
  • Preparation

    Baking Directions:

    Put garlic, onion, Sofregit, scallion bottoms, chicken, chorizo, salt and pepper in a paella pan and sautee for 4 to 5 minutes.

    Add rice and saffron, stir around, evenly coating, and toast for 4 to 5 minutes.

    Evenly distribute/flatten out rice in pan, add all stocks and turn the heat up to high.

    Once boiling add the clams and cook 5 to 10 minutes till they open up and rice grains are clearly visible.

    Add mussels and turn down to medium heat, once mussels open add shrimp and peas, keep on medium heat till shrimp and rice are both cooked creating a crispy bottom called "Socarat", adding stock as necessary.

    Garnish with olive oil, scallion tops and sea salt.

    Recipe Tags