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Paella recipe

Paella recipe

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  • Recipes
  • Ingredients
  • Seafood
  • Shellfish
  • Prawns
  • Healthy prawns

This version of a traditional Spanish dish combines tender chicken and mixed seafood in saffron-scented rice.

5 people made this

IngredientsServes: 6

  • 600 ml (1 pint) chicken stock
  • 10-12 strands saffron
  • 3 rashers dry-cured, smoked back bacon
  • 350 g (12 oz) skinned and boned chicken breasts
  • 2 tablespoons olive oil
  • 200 g (7 oz) onions, thinly sliced
  • 1 green and 1 red pepper, thinly sliced
  • 2 cloves garlic, crushed
  • 400 g (14 oz) canned chopped tomatoes
  • 250 g (9 oz) long-grain rice
  • Salt and black pepper
  • 250 g (9 oz) baby squid tubes
  • 400 g (14 oz) live mussels
  • 200 g (7 oz) frozen peas
  • 2 tablespoons white wine, optional
  • 200 g (7 oz) large peeled prawns, defrosted if frozen
  • 12 whole unpeeled prawns, optional
  • 3 tablespoons chopped fresh parsley
  • To serve: wedges of lemon, optional

MethodPrep:45min ›Cook:1hr15min ›Ready in:2hr

  1. Bring the stock to the boil, stir in the saffron and set aside until needed. Trim the rind and fat off the bacon and cut it into 1 cm (½ in) strips. Cut the chicken into 2.5 cm (1 in) cubes.
  2. Heat 1 tablespoon of olive oil in a large paella pan, lidded frying pan, or flameproof casserole. Add the bacon and chicken and cook over a medium heat for 5 minutes, or until they are lightly browned, turning the pieces frequently. Then remove them and set aside.
  3. Add the remaining oil to the pan, then add the onions, peppers and garlic, and cook over a low heat for 10-15 minutes until they are softened but not coloured.
  4. Stir in the tomatoes and bring the mixture to the boil. Then reduce the heat to medium and continue to cook for a further 9-10 minutes, stirring frequently, until some of the liquid from the tomatoes has evaporated and the mixture has thickened slightly.
  5. Stir the rice into the pan, add the chicken and bacon, the stock and a pinch of salt and bring to the boil. Then reduce the heat to low, cover the pan with a tight-fitting lid or foil and simmer for 25 minutes without looking.
  6. Meanwhile, clean the squid tubes and cut them into quarters lengthways. Scrub and debeard the mussels, discarding any that are open or damaged.
  7. Stir the squid, mussels and peas into the rice and cook the paella for a further 10 minutes, or until the rice has absorbed all the stock and the mussels have all opened (discard any that do not open). If the mixture sticks to the pan, add the white wine, if using, or a little water.
  8. Season with plenty of black pepper, then add the peeled prawns and mix them in gently with a fork. Scatter the whole prawns on top, if using, and cook for 3-4 minutes more until all the prawns are heated through.
  9. Sprinkle the parsley over the paella and serve it with lemon wedges on the side, if you like.

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– Authentic Spanish Seafood Paella Recipe –

Paella, the essence of Spanish cuisine. Spain is famously known for Paella, specially in the region of Valencia, where Paella was created. I was born in Valencia, Spain, so Paella has been a huge part of my life. I grew up eating paella every sunday with my family, and it´s a very special dish, it brings everyone together to the table and always creates beautiful memories.

This Authentic Spanish Seafood Paella Recipe is loaded with spanish flavors, and believe it or not, it is very easy to make. I cooked my seafood paella in a typical paella pan, but you can always use a large frying pan if you don´t have a paella pan, but I do recommend a paella pan.

Learn To Cook Paella At Home

Paella started as a humble countryside meal, cooked by farmers and herders in the fields and mountains surrounding Valencia and Alicante. Now it is world-famous, a symbol of Spanish cuisine so recognizable that it has even become its own emoji. Making paella is an art but it&rsquos not impossible for a home cook &ndash it just takes some care and patience.

What You'll Need

The Pan: The proper cookware for making paella and other arroces is a round flat pan called &ndash you guessed it &ndash a paella. The best paella pans are steel stainless for minimal care, carbon steel for something more traditional &ndash which ensures that heat is evenly distributed. Pans can range in size from 10 inches, which will serve two people, to more than a meter, for serving the masses. Check out paella pans here.

The Rice: One of the keys to great paella is using the proper rice &ndash not just anything will do. Two Spanish varieties &ndash bomba and calasparra &ndash are favored for their unique ability to expand to 2-3 times their size, absorbing flavorful liquid as they grow, without getting soft or mushy. Buy our favorite Calasparra rice here.

The Ingredients: Get creative &ndash start with meat if you want, layer in evenly-cut vegetables, and you can even add a healthy amount of sofrito for extra depth. Garlic, saffron, rosemary, pimentón, bay leaves &ndash all will help add flavor to the rice, if used in balance.

The Liquid: Water is oftentimes the best for making a good paella, if you've built up enough flavor with your ingredients. If you happen to have a good homemade vegetable or meat stock on hand, use it &ndash you&rsquoll get a deeper flavor in the rice, but be sure to balance out adding salt. This is our favorite broth for making paella.

The Heat: Traditionally, paella is cooked over a wood fire outdoors &ndash oftentimes starting with logs of wood and ending with a burst of high heat from dried vine clippings. This gives the paella a wonderful wood smoky aroma which complements the addition of pimentón, and the final kick of high heat helps ensure a crispy socarrat. In the absence of an outdoor cooking space, gas or electric heat will do &ndash just make sure it&rsquos even under the pan.

The Timing: Once the rice is in the pan, it&rsquos time to set a clock and wait. This is both the easiest and most challenging moment of the process: patience is key. Every rice is different, based on its variety and its age, and oftentimes the best way to tell how long it should be cooked is to read the instructions on the bag.

Get that soccarat. Near the end of cooking, with just a few minutes remaining, crank the heat up &ndash that&rsquos how you&rsquoll get the delicious crunchy soccarat at the bottom of the rice.

Get Creative In The Kitchen

There is a time and a place for the traditional Valencian paella, made with rabbit, chicken, two kinds of beans, rosemary, and saffron. And then there&rsquos a time and place for everything else &ndash there are unlimited ways to construct an arroz, none of which are wrong. Get creative &ndash start with meat if you want, layer in evenly-cut vegetables, and you can even add a healthy amount of sofrito for extra depth. Garlic, saffron, rosemary, pimettón, bay leaves &ndash all will help add flavor to the rice, if used in balance. Here are two of our favorite recipes.

Seafood Paella

For the Salmorra:
1 tablespoon extra virgin olive oil, preferably José Andrés Extra Virgin Olive Oil
12 cloves garlic, peeled
3 ñora chile peppers (or any other dried sweet chile pepper), seeded
One 16-ounces can plum tomatoes, drained
1 teaspoon sugar
1/8 teaspoon Spanish smoked paprika

Heat the oil in a medium pot over medium heat. Add garlic and sauté until soft, about 2 minutes.

Add the chile peppers and toast, stirring, for about 3 minutes, then add the tomatoes and sugar.

Cook until the liquid evaporates and the mixture is a dark red-brown color, about 15 minutes. Stir in the paprika.

Transfer the mixture to a blender and purée. Pour into a bowl, and season with salt, to taste.

Notes: Salmorra may be kept in the refrigerator, covered with plastic wrap, for up to 10 days. Drizzle the top with olive oil to keep sauce from drying out.

For the rice:
Extra virgin olive oil, preferably José Andrés Extra Virgin Olive Oil
8 large whole shrimp, peeled with heads and tails intact, deveined
4 ounces monkfish, cut into ½-inch cubes
2 ½ ounces fresh tuna, cut into 1/2-inch cubes
2 ounces fresh squid, cleaned and cut into ¼-inch rings
1 clove garlic, finely chopped
¼ cup Salmorra
1 cup Spanish bomba rice
Pinch of saffron
3 cups hot, high-quality seafood stock

Heat 2 tablespoons of the olive oil in a 13-inch paella pan over high heat.

Add the shrimp and sear for about 1 minute on each side. Transfer shrimp to a plate. Pour 2 more tablespoons of the olive oil into the paella pan, add the monkfish, tuna and squid and sauté for 2 minutes.

Stir in the garlic and cook for 1 minute. Add the salmorra and rice and cook for 1 minute more, stirring to coat the rice with the sauce. Set a timer for 5 minutes, increase the heat to high and add the hot stock.

Bring to a boil, add the saffron and season with salt. Stir the rice during the first 5 minutes while boiling, then lower the heat and simmer for an additional 11 minutes. Do not stir the rice again as it may cause it to cook unevenly. After about 8 minutes, lay the reserved shrimp on top of the paella to finish cooking for last few minutes. The paella is finished when the rice has absorbed all of the liquid.

Remove the paella from the heat, cover with a clean kitchen towel and let the paella rest for 5 minutes before serving. Serve with spoonful&rsquos of aioli (garlic mayonnaise) and a green salad, if you like.

Vegetable Arroz

¼ cup Spanish extra virgin olive oil
2 yellow squash, cut in ½&rdquo cubes
1 medium eggplant, cut in ½&rdquo cubes
1 cauliflower, broken into florets
¼ pound wild mushrooms, roughly chopped
2 cloves garlic, minced
2 tomatoes, diced
¼ cup Sofrito
1 cup dry white wine
Pinch of saffron, crushed
3 cups vegetable broth, like Aneto
1 cup Spanish bomba or calasparra rice
¼ cup fresh or frozen green peas
Sea salt, to taste
Allioli, for serving

In a 13-inch paella pan, heat the extra virgin olive oil over medium-high heat. Add the squash to the pan and brown it on all sides. Add the squash and cauliflower and cook for another 2-3 minutes, then add the mushrooms and garlic and cook for another 2-3 minutes. Stir in the diced tomatoes and the sofrito and cook for a minute, then add the white wine and reduce everything by half.

Add the crushed saffron to the pan and then the broth. Increase the heat to high and bring to a boil, then let it boil for 2-3 minutes. Add the rice and peas and stir until everything is combined, then add salt to taste. Check the box or bag the rice came in &ndash you&rsquoll want to cook the rice as long as is recommended (timing can vary by rice type &ndash always keep the bag!) You want the rice to be slightly al dente, with a nice firm center. Set a timer, and then don&rsquot stir as the rice is cooking. When you have 2 minutes left, increase the heat to high to get the crunchy soccarat at the bottom of the pan. When the rice is done, remove the pan from the heat and let it sit for 5 minutes before serving.

Serve with allioli and share the soccarat with everyone &ndash no matter how much you want to save it exclusively for the chef (yourself).

Recipe Summary

  • 2 tablespoons olive oil
  • 3/4 pound medium shrimp, peeled and deveined
  • 1 (12 ounces) chicken sausage, sliced in 1/2-inch rounds
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups long-grain rice
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground turmeric
  • 1 can (14.5 ounces) diced tomatoes
  • 2 cans (14.5 ounces each) reduced-sodium chicken broth
  • Coarse salt and ground pepper
  • 1 cup frozen green peas, thawed

In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.

Add remaining tablespoon oil and sausage to pan cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice cook, stirring to coat, until rice is translucent, 1 to 2 minutes.

Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.

Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas cook 1 minute. Stir in cooked shrimp serve immediately.

Perfect Your Paella with This 7-Step Recipe

There are many versions of the famous rice dish called Paella. From the original Valencian version that includes rabbit and snails to vegetarian and seafood Paella (Paella de Marco) to Paella mixtape's chicken, meat and shellfish, paella comes in several varieties. As you learn how to make Paella, it's important to know how many people you want to serve — and what you'll need to make the perfect meal.

Paella pans, sometimes called paelleras are made especially for the job. They are round, open, metal pans, which are approximately 2 to 2.5 inches deep (5 to 6 centimeters). These pans spread the heat and withstand cooking over hot coals. Paella pans can be made of carbon steel, stainless steel or enamel and have two handles. The material, shape and shallow depth of the pans are what make them perfect for cooking rice, which is the focus of the Paella.

Paella pans are readily available in sizes from a 9-inch pan that makes one to two servings and costs about $10, all the way to a 45-inch pan that makes 120 servings and costs upwards of $400. Carbon steel Paella pans in three typical sizes used by home cooks are shown in the photo above.

Seafood Paella

Arroz a la Marinera—Valencia

This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish, or lobster (boil them separately). Andresito, who is collecting reminiscences of people in villages around him in Alicante, told me that on the Alicante Coast, fishermen's families made seafood paellas without any vegetables. When they did not go out to fish, they made arroz de piedras with mollusks from the rocks (piedras means rocks). The fishermen went around local villages selling their fish on scooters, and people inland added vegetables. In Catalonia, where the tradition of mixing meat and seafood is very old, they had pieces of chicken, pork, rabbit, or duck and sausage in their seafood paellas. Today adding meat and vegetables to seafood paella has become common in other regions, where seasonal vegetables such as green beans, peas, artichokes, or peppers also go in. It is called paella mixta. Wine was not added in the past but it is sometimes today. Serve this with Alioli if you like.

Recipe Summary

  • 1 tablespoon olive oil
  • ½ (4 pound) whole chicken, cut into 6 pieces
  • ½ (2 pound) rabbit, cleaned and cut into pieces
  • 1 head garlic, cloves separated and peeled
  • 1 tomato, finely chopped
  • 1 (15.5 ounce) can butter beans
  • ½ (10 ounce) package frozen green peas
  • ½ (10 ounce) package frozen green beans
  • salt to taste
  • 1 teaspoon mild paprika, or to taste
  • 1 pinch saffron threads
  • 1 pinch dried thyme to taste
  • 1 pinch dried rosemary to taste
  • 4 cups uncooked white rice, or as needed

Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.

Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.

Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

Rabbit can be very hard to find so you can just use a whole chicken instead. It also may be easier to use boneless chicken but then you don't get any fun extras, like hearts and livers. If you do use the hearts and livers don't put them in until later as they cook very fast. They will however add a nice flavor to the rest of the dish.

List of ingredients to make this Seafood Paella (4 people)

  • 1 white onion, peeled and finely chopped
  • 5 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced or finely chopped
  • 2 tomatoes, peeled and chopped
  • 1/2 teaspoon sugar
  • Salt, to taste
  • 1 teaspoon paprika
  • A few strands of saffron
  • 4 small squid, clean
  • 2 cups of short rice or paella rice
  • 3 cups fish broth or chicken broth, (or more if needed)
  • 250 ml of white wine
  • 12 cooked jumbo shrimps (unpeeled)
  • 16 mussels, clean

The traditional Spanish paella recipe is undoubtedly the queen of all tables in Spain. In fact, the dish was born in Valencia but it can be tasted today everywhere on the peninsula and in very different versions. It is curious to know that even in Spain, each family has its own more or less successful interpretation of the famous dish whose aroma attracts the whole household to dinner.

Have you always thought that paella is difficult to prepare? Think again – this Spanish classic is prepared in a few easy steps and devoured even faster! Find below the traditional Spanish paella recipe and offer your family a true masterpiece of Iberian gastronomy.

Which of the many paella variations is right for you?

As we already mentioned, this traditional Spanish paella recipe is just one of the many variations that exist. Indeed, real paella is the basis for all more or less successful inventions. To prepare the version that suits you best, all you need to do is get the essential ingredients: real saffron, good rice and a large frying pan with two handles. Paella traditionally mixes meat and fish but you can opt for chicken and chorizo, chicken and fish, chicken and pork or rabbit meat, lobster and shrimps or even a vegan version.

Traditional paella recipe


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 6 large cloves garlic, finely chopped
  • 1 small red bell pepper, diced into small pieces
  • 4 large boneless skinless chicken thigh fillets cut into bite-sized pieces
  • 4 large tomatoes chopped
  • ½ cup dry white wine, optional
  • Salt and pepper to taste
  • 10-12 mussels
  • 8 ounces (250 g) calamari rings
  • 3 ¾ cups chicken broth or fish stock
  • 2 cups medium grain or jasmine rice
  • ½ cup frozen peas
  • 1 teaspoon saffron powder or saffron threads
  • 1 teaspoon paprika
  • ½ teaspoon each garlic and onion powders
  • 21 ounces (600 g) shrimp
  • 2 tablespoons fresh flat leaf chopped parsley
  • Fire roasted bell peppers, cut into strips

Heat oil in a paella pan over medium heat. Cook onion, garlic and red bell pepper together until onion is transparent.

Sauté chicken until golden on all sides. Add in the chopped tomatoes, salt and pepper to taste. Cook for 5 minutes until they release liquid and the tomatoes begin to create a sauce.

Add the wine, mussels and calamari rings. Allow to cook for a further 5 minutes. Allow the wine to evaporate to half the quantity, then pour in the stock (or broth), rice, peas and saffron. Mix all ingredients until well combined.

Bring to a boil reduce the heat and cover. Cook until the rice is almost cooked through.

Add in the shrimps, mixing them through the rice, and cover again to allow the shrimp and rice to cook completely.

Once cooked, sprinkle with the parsley. Place bell pepper strips over the top of the paella. Drizzle with a small amount of olive oil over the top before serving.

Chicken and chorizo paella recipe


  • ¼ teaspoon saffron strands, crushed gently with your fingers
  • ¼ cup boiling water
  • 1 ½ pounds/675g skinless boneless chicken thighs, cut into 1 ½-inch/1,5cm pieces
  • Salt and freshly ground black pepper to taste
  • ¼ cup extra-virgin olive oil
  • 4 ounces/110g dry-cured Spanish chorizo, sliced into ¼-inch/0,6cm thick coins
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 large tomatoes, grated or 1 28 ounce/800g can of whole tomatoes, crushed with your hands
  • 2 teaspoons smoked, sweet or hot Spanish paprika
  • 2 ½ cups rice
  • Salt and freshly cracked black pepper to taste
  • 7 cups homemade chicken stock, warmed to a simmer
  • 1 large rosemary sprig
  • ¼ pound/110g green beans, cut into 2-inch/5cm lengths
  • 1 jar roasted red bell pepper, sliced into strips, divided
  • 1 cup fresh or thawed frozen peas
  • ¼ cup chopped parsley
  • lemon wedges to serve

In a small bowl, mix the saffron with the boiling water, set aside to cool.

Season chicken generously with salt and pepper.

In a paella pan, heat 2 tablespoons of the olive oil over high heat. Add half the chicken and cook, stirring occasionally, until well browned but not cooked through. Transfer to a plate and repeat with remaining chicken.

Add chorizo and cook until it is golden and oil is released, about 2-3 minutes. Transfer to a small plate and set aside.

To make the sofrito, over medium-low heat add 2 tablespoons olive oil to the pan. Add onions and cook until translucent and soft, about 5-7 minutes. Add the garlic and cook for 1 more minute. Stir in the tomatoes and a few pinches of salt. Simmer gently, over very low heat, stirring occasionally for about 20-30 minutes. Add the paprika and reserved saffron with water, stir and cook for 1-2 more minutes. Add the rice and stir.

Raise the heat to medium-high and add 5 cups of hot stock and a few more pinches of salt and pepper. Stir gently to make sure the rice is evenly distributed. Nestle in the chicken pieces and place rosemary sprig on top. From this point on, do not stir the paella again. Bring to a gentle boil and cook for 5-7 minutes, without disturbing.

Slowly add the remaining 2 cups of broth. Without stirring, scatter the beans and half the sliced peppers evenly over the paella and cover.

After 10-12 minutes, add the peas and nestle in the chorizo and cook for 3-5 minutes more. Cook until liquid is absorbed.

Allow paella to sit for 10 minutes before serving.

Garnish with remaining sliced red peppers and chopped parsley.

Serve with lemon wedges, if desired.

Vegan Paella Recipe


  • 3 tablespoons olive oil, divided
  • 4 cups vegetable broth
  • 1 teaspoon saffron powder or saffron threads
  • 1 medium onion, diced
  • 1 red bell pepper, cut into strips
  • 5 cloves garlic, minced
  • 1 large tomato, diced or ½ cup canned tomatoes
  • 1 ½ cups Bomba rice or Arborio rice
  • 1 teaspoon smoked paprika
  • ½ teaspoon sweet paprika
  • salt and black pepper to taste
  • 2 sprigs fresh thyme
  • ¾ cup frozen peas, thawed
  • Lemon wedges and freshly cut parsley to garnish

Add vegetable broth in a medium saucepan over medium-high heat. Break up the saffron and add it to the broth. When it begins to simmer, give it 1 minute, and then lower the heat just to keep it warm.

Heat 2 tablespoons of oil in a paella pan over medium heat. Once heated, and the onions and peppers. Sauté until softened, about 3-5 minutes.

Add the garlic and sauté for 1 minute.

Add the tomatoes, smoked paprika, and sweet paprika. Sauté for 1-2 minutes.

Add the rice and remaining 1 tablespoon of oil to the pan. Stir to coat well. Cook for 1 minute to lightly toast the rice and incorporate flavors.

Add the fresh thyme and slowly pour in broth. Add salt and pepper. Do not stir after this point. Turn the heat to medium-high and bring the broth to a heavy simmer for 1-2 minutes.

Now turn the heat to medium-low and let simmer for 15-20 minutes until rice is al dente.

Once the broth is nearly absorbed, you will need to pay close attention to the rice crust forming on the bottom of the pan. Stick a fork or spoon straight to the bottom to test if it’s forming.

Remove the pan from the heat. Add the peas to the top of the rice. Cover the pan and let the paella rest for 5-8 minutes.

Top with fresh-cut parsley, cracked pepper and side with lemon wedges to serve.

Paella Valenciana Recipe


  • 400 grams rice
  • 500 g chopped chicken thighs
  • 500 g rabbit meat
  • 200 grams of flat white beans
  • 200 grams of flat green beans
  • 1 large ripe tomato
  • 2 garlic cloves, minced
  • 1 tablespoon of sweet paprika
  • ¼ teaspoon saffron strands
  • A twig of rosemary.
  • 1/3 cup extra virgin olive oil.
  • Water (a ratio of 4-5 parts is usually used for each part of rice)
  • Salt to taste

Heat the olive oil in the paella pan.

First brown the chicken and add the rabbit, cook until browned.

Add the flat green beans, the garlic, then the tomato to fry and finally the ground paprika. Cook for just under a minute.

Add the water and after it boils, add the saffron.

When the water has boiled for fifteen minutes, add the rice so that it is distributed throughout the paella.

Cook the rice over high heat for ten minutes. Then lower it to medium, lowering it to low heat for the last five minutes.

Add the rosemary and leave it for the last few minutes to leave the flavor.

Reduce the heat progressively until, with the residual heat, the “socarrat” (bottom crust) is formed.


Hogao, a traditional Colombian condiment made with fresh tomatoes and onions, adds a South American lilt to the iconic Spanish dish.



  • 2 plum tomatoes, diced
  • 1/2 medium-size red onion, diced
  • 1 small garlic clove, minced
  • 1/2 tablespoon olive oil
  • 1 teaspoon chopped parsley


  • 1 tablespoon olive oil
  • 2 teaspoons finely minced garlic
  • 2 cups long-grain rice
  • 2 pinches saffron threads
  • 2 pinches Sazón Goya with achiote
  • 5 cups fish stock or water salted to taste
  • 2 tablespoons kosher salt
  • 2 tablespoons diced plum tomato
  • 6 large littleneck clams
  • 12 mussels
  • 2 small fresh lobsters, quartered
  • 6 large shrimp, peeled, and deveined
  • 2 medium-size dry chorizo, diced
  • 1/2 cup canned black beans
  • 2 tablespoons diced scallions
  • 1/4 cup hogo


Before cooking the paella, prepare the hogao. Combine all the ingredients and set aside so that flavors may mellow and marry.

To begin the paella, select a large skillet. Traditionally, a medium-size paella pan should be used for this recipe. If one is not available, use a large skillet with curved sides. Heat the oil in the skillet over medium heat. Add the garlic and cook until softened but not browned, about 1 minute. Add the rice and stir until all the grains are completely coated with the oil. Crush the saffron threads between your hands over the pan and sprinkle over the rice. Add the Sazón and stir.

Add 3 cups of the stock and salt (or the seasoned water) to the skillet. Bring to a boil, immediately reduce to a simmer, and cover, stirring occasionally. After 5 minutes, add the tomatoes and stir. Simmer 3 minutes more. The mixture should still be quite soupy. As the liquid is absorbed, add more stock, 1/2 cup at a time, until there is no more stock, and there is still liquid on the bottom of the pan.

Place the clams in the skillet, gently push them down into the rice, and cover. After the clams have cooked for 3 minutes, place the mussels in the skillet, gently pushing them down into the rice. After this point, do not stir the mixture, but move it gently with a wooden spoon every so often to make sure it is not sticking to the pan. After the mussels have cooked 1 minute, add the chorizo, lobster, and shrimp. Cook the paella for about 5 more minutes, until lobster pieces are cooked through and shrimp are opaque. Sprinkle the mixture with black beans, scallions, and reserved hogao, and serve.