Ingredients Jump to Instructions ↓

  1. 8 cups 1896ml Fish or chicken stock

  2. 1 tablespoon 15ml Saffron threads

  3. 3 tablespoons 45ml Olive oil

  4. 6 Garlic cloves - chopped

  5. 2 Onions - medium, chopped

  6. 1 Red bell pepper - chopped

  7. 1 Green bell pepper - chopped

  8. 8 Chicken pieces - boned

  9. 8 Chorizo sausages in chunks

  10. 8 oz 227g Squid - cut into rings

  11. 4 cups 640g / 22oz Rice

  12. 4 Tomatoes - peeled, in chunks

  13. 1 Salt

  14. 1 cup 237ml Green peas - shelled

  15. 1/2 cup 118ml Black olives - sliced

  16. 1 Parsley - chopped

  17. 1 1/2 lbs 681g / 24oz Rockfish - cut into chunks

  18. 2 lbs 908g / 32oz Mussels - rinsed, debearded

  19. 2 lbs 908g / 32oz Shrimps - large, peeled

Instructions Jump to Ingredients ↑

  1. Bring the stock to a boil, add saffron, simmer 10 minutes, and set aside.

  2. In a large paella pan or other large pan, heat the olive oil. Add the garlic and saute just until it begins to color. Add the onions and saute to soften. Add the peppers and cook slightly, then remove the vegetables form the pan and set aside. Add the chicken and brown, remove from pan. Add sausage chunks and brown, remove from pan.

  3. Add the squid and toss briefly. Add rice, tomatoes, stock, salt, sausage, chicken, the reserved vegetables, peas, olives, and parsley, reserving some of the parsley for garnish. Stir, cover, and bring to a boil. Remove cover and arrange rockfish pieces on top.

  4. Replace cover and cook about 5 minutes more. Uncover and add mussels, cover and cook 5 minutes. Add the peeled and deveined large shrimps, cover and cook until mussels open, shrimp are cooked, and rice is tender. Add more stock or water at any point if the rice appears too dry.

  5. The rice should be moist, not soupy. Let the paella stand covered about 5 minutes before serving. Sprinkle with remaining parsley. Place pan on a pad in center of table and remove lid with a flourish!


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