Serves 6


1/4 pound boneless chicken -- cubed, 2”thick

1/4 pound pork tenderloin -- cubed, 2”thick

12 little neck clams

1/4 pound squid

1/2 pound large shrimp

12 blue mussels

2 lobster tails -- cut in thirds

1 pound chorizo -- sliced 1-inch thick

3 crab legs -- halved

3 cloves garlic -- crushed

1 red bell pepper -- sliced 1/4" thick

1/8 teaspoon saffron

4 cups chicken broth -- heated

½ cup olive oil

1 large onion -- sliced thin

1 cup frozen peas

1 teaspoon paprika

1 cup dry white wine

2 cups Spanish rice (a bit more round than long or medium grained rice), not converted, raw, unwashed


Heat a paella pan, large skillet, or dutch oven on medium high heat.  Add the olive oil, then the chicken and the pork.  Brown meat and remove from pan.  Add the onion, garlic, and chorizo.  Remove when the onion is translucent and the chorizo is browned.  Add the rice, stirring constantly until it is a golden brown color.  Add the wine and allow to come to a boil.  Turn the heat down to a simmer.  Add the paprika and saffron to the heated broth.  Slowly add the seasoned broth to the rice and stir well.  Add the already cooked meats, onion, and garlic.  Stir again.  Arrange the red pepper around the edges of the pan, forming a pattern.  Place all remaining ingredients in between the pepper slices.  Sprinkle the peas all over the top.  Cover loosely with aluminum foil or skillet cover and bake in a 400 degree oven until all moisture is absorbed.  Discard any clams or mussels that did not open.

NOTES: Clean clams and mussels well before using and discard any that are open

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