Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 cup fish stock

  3. 1 cup chicken stock

  4. 2 oz. white wine

  5. 1/2 gram saffron

  6. 2 bay leaves

  7. 1 chopped green bell pepper

  8. 1 chopped red bell pepper

  9. 2 tablespoons fresh diced garlic

  10. 150 grams fresh fish fillet

  11. 4 large shrimp

  12. 4 mussels

  13. 100 grams diced chicken breast

  14. 100 grams diced pork tenderloin

  15. 50 grams diced Spanish sausage

  16. 1/2 cup green peas

  17. 1 cup Aborio rice

  18. 2 oz. extra-virgin olive oil Salt White pepper

Instructions Jump to Ingredients ↑

  1. Combine fish stock, chicken stock, white wine, saffron and bay leaves in sauce pan. Boil for 3 minutes, then lower heat. Add salt and pepper to taste.

  2. Place a shallow pan, or "Paellera" (paella pan), over medium flame. After two to three minutes, add olive oil, garlic and peppers. Cook three to five minutes, while stiring with wood spatula.

  3. Add rice and stir to spread evenly in pan. Evenly distribute lightly salted and peppered chicken, pork, fish, mussels, and shrimp on top of rice. Add all broth with bay leaves and saffron. Lightly shake the pan to distribute the ingredients evenly in broth. Add Spanish sausage.

  4. Bring to strong boil for one minute, then lower to light boil. Add green peas.

  5. Let boil slowly for 10 minutes, then transfer to preheated 350 F (200 C) oven for 10 minutes, or until all broth is reduced or evaporated.

  6. Take out of oven and cover for five minutes. Serve 10 -20 minutes after preparation.

  7. Chef’s Tip:

  8. Serve with bread, extra-virgin olive oil and lemon or lime.Accompany with your favorite wine, white or red, or any beverage you desire.


Send feedback