Paella Valenciana

A crowd pleasing dish of paella.

A crowd pleasing dish of paella.  (Toro)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


Paella is a great dish to serve at a party since its served family style. There's something for everyone - try it with shrimp, clams, chorizo, or chicken.


  • 1 cup Calasparra/Bomba Rice
  • 10 threads of saffron
  • 1 cup sliced Spanish chorizo
  • ¼ cup of the following: Diced red pepper, sliced scallion bottoms, Sofregit ( 1 onion small diced and cooked in olive oil, add 2 cups of tomato paste, slow toast down for 5 min) and Spanish onions that have been sautéed in olive oil
  • 2 garlic cloves
  • 1 cup chicken breast/thigh meat
  • 1 ½ cup of lobster stock, 1 ½ cup chicken stock, 1 ½ cup vegetable stock
  • 1 tsp salt
  • 5 top neck/count neck clams
  • 3 shrimp
  • 15 mussels
  • ½ cup English peas
  • ¼ cup sliced scallion tops, olive oil and sea salt to garnish


Step 1

  • Combine garlic, onion, Sofregit, scallion bottoms, chicken, chorizo, salt & pepper in paella pan and sautee for 4-5 min.

Step 2

  • Add: Rice and Saffron, stir around evenly coating and toast for 4-5 min. Evenly distribute/flatten out rice in pan and add all stocks and turn the heat up to high.

Step 3

  • Once boiling add theclams and cook 5-10 minutes until they open up and rice grains are clearly visible. Add mussels and turn down to medium heat.

Step 4

  • Once mussels open, add shrimp and peas and keep on medium heat until shrimp and rice are both cooked creating a crispy bottom called “Socarrat,” adding stock as necessary.

Step 5

  • Garnish with olive oil, scallions and a sprinkle of sea salt.