Spanish Paella


  • 1/4-1/2 cup extra virgin olive oil
  • 12 fresh chicken wing drumlets
  • 1/4 lb chorizo, cut into 1/2 inch pieces, mild or spicy
  • 4 garlic cloves, crushed
  • 1?2 cup fresh ripe tomatoes, chopped
  • 1/2 tsp saffron, crushed
  • 1 cup medium grain rice
  • 6 cups chicken stock, simmering
  • 1/2 lb medium shrimp, shelled, tails on
  • 12 fresh mussels, scrubbed
  • 1/2 cup frozen or fresh peas
  • 1/2 cup roasted red pepper strips
  • kosher salt and black pepper to taste
  • Heat oil in a paella pan or large skillet over medium heat.
  • Season the chicken with salt and pepper, then add to the hot oil and cook, turning occasionally until lightly browned all over.
  • Add chorizo and garlic and continue cooking until browned.
  • Add tomatoes and saffron and cook until liquid evaporates.
  • Add the rice, cooking an additional minute or two, then add the chicken stock.
  • Once the stock comes to a simmer, add the shrimp, mussels and peas.
  • Taste stock, add salt and pepper as needed.
  • Before rice absorbs the liquid, arrange the meats and seafood, adding red pepper strips. Do not stir.
  • Simmer until all the liquid evaporates. Cook a few more minutes to create a lightly toasted rice crust on the bottom of the pan. This happens when you hear a faint frying sound and smell the toasted rice.
  • Taste, then season with salt and pepper if desired.
  • Let the dish rest for a few minutes before serving.
  • Note you can also use little neck clams and or calamari. If you are going to use calamari add during the last 3-4 minutes of cooking.

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