At Home In The Kitchen: PAELLA!

At Home In The Kitchen: PAELLA!

  • Kimberly Johnson
  • 10/1/19



This is one version, but paella can be what you want, all seafood, all chicken and sausage, you decide what you'd like it to be!

  • 2 tablespoons of extra virgin olive oil
  • 3 links of Spanish Chorizo, sliced into quarter inch rounds, and sliced in half
  • 1 large yellow onion, diced
  • 2 cloves of garlic, minced
  • 5 teaspoons of sweet smoked paprika (pimenton)
  • 1 can (28 oz) of whole San Marzano tomatoes, drained and diced (I use Cento brand)
  • 2 cups of bomba rice (if you can’t find this, Arborio is an acceptable and readily available substitute)
  • 1 teaspoon of kosher salt
  • ½ cup of dry white wine (like sauvignon blanc or pinot gris)
  • 1 large pinch of saffron (added to the wine)
  • 5 cups of warmed chicken broth (homemade preferred, or low-sodium if store bought)
  • 1 jar (10oz) of sweet piquillo peppers, drained and chopped (I use Napoleon brand, 9.9oz jar)
  • 12 Large Shrimp, de-veined with shell on (often sold as “easy peel” shrimp)
  • 12 scallops (or substitute with pieces of your favorite meaty white fish)
  • 12 mussels, bearded and cleaned
  • 12 clams, washed
  • 1 large lemon, cut into 8 wedges
  • 2 tablespoons of rough chopped fresh Italian parsley


  1. Heat a large 16” paella pan (like this one from Mauviel, or this more economical version) over medium high heat. Add the olive oil, let it heat up for a minute and then add the chorizo. Cook until slightly brown and the fat has rendered in the pan – about 2 to 3 minutes. Using a slotted spoon remote the chorizo and place in a bowl.
  2. Add the onion and cook until softened – about 5 minutes. Then add the piquillo peppers, garlic and paprika and stir until fragrant – about another 1 to 2 minutes.
  3. Add the tomatoes and stir to incorporate. Cook until the mixture has slightly darkened in color and the moisture has almost evaporated – about 3 to 5 minutes.  There should be some sticky browed bits on the bottom of the pan
  4. Add the rice and salt, stirring to completely coat the rice. The pan should be very dry at this point. Add the wine/saffron mixture and stir into the pan. The moisture will help you scrape up all the brown bits, adding flavor and complexity to the dish.
  5. Add the warmed chicken broth, stirring to combine. Using the spoon arrange the rice mixture in an even layer.
  6. Distribute the chorizo evenly over the top, then cover the pan with aluminum foil and simmer on medium-low heat for 12 minutes. Avoid stirring the rice from this point forward.
  7. Remove the cover and arrange the shrimp, mussels, clams, and scallops in a circular pattern, gently tucking them into the rice. Cover again and cook on a low simmer until the mussels and clams open and the shrimp is pink (about 10-12 minutes more).
  8. The paella will be nearly dry at this point. You’ll know you’ve succeeded if the bottom layer of rice has a caramelized, toasted crust; this is called the “Socarrat” and is considered one of the best parts of any paella dish.
  9. Remove from heat, arrange lemon wedges and top with parsley.
  10. Serve immediately by spooning into large bowls.

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