Spanish Paella

Paella is a classic Spanish seafood dish from Valencia, Spain. Created in a wide pan called a "patella", Paella is a communal/shared dish that is made from short grained rice flavored with saffron and topped with steamed shellfish. The recipe can change widely from local village to village and include regional flavors and ingredients. The combo paella adds different meats like spicy chorizo sausage, chicken, veal and rabbit. Shellfish and fish filets can also be added in many combinations to add a regional flavor.

Spanish Paella
Serves 4-6

  • 2 tbsp. Olive Oil
  • 1/2 lb. Chorizo Sausage
  • 1 Onion, diced
  • 1 Red Bell Pepper, diced
  • 2 C Short Grained Spanish Bomba Rice, Sushi Rice or Arborio Rice
  • 3.75 C Chicken or Seafood Stock
  • 1 C Green peas
  • 1pinch Paprika
  • 1pinch Saffron
  • 1 lb. Med. Shrimp, peeled and de-veined
  • 1 lb. Mussels, cleaned and rinsed
  • 1 lb. Clams, cleaned and rinsed
  • 2 tbsp. Olive Oil
  • 1 Lobster, sliced lengthwise
  • 1 C Tomato, seeded and chopped
  • ½ C Fresh Parsley, chopped
  • 1 Lemon, sliced
  • Place the stock in a saucepan and bring to a boil. Add the saffron and paprika and simmer on low heat. Add the olive oil to a very large skillet. When the oil starts to smoke, place the sausage into the pan, brown on all sides and then remove.

    Add chopped onion and bell peppers and sauté until tender. Add the rice and sauté until it turns white. Add the chorizo back to the rice mixture, then pour in the boiling stock and add the peas, tightly cover the dish and simmer for 10 minutes. Carefully remove the lid, add the clams and mussles then simmer covered for 5 minutes. Again, carefully remove the lid to the pan and place the shrimp into the rice. Cover and cook for 7 minutes or until the rice is tender and the shellfish are open.

    While the shellfish are steaming, place a large skillet over medium heat. Add the olive oil to the pan. Season the split lobster with salt and pepper. When the oil smokes, place the lobster into the pan and sear on both sides until the tail curls up.

    Serve the Paella hot, and garnish with fresh tomato, lemon and parsley.

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