Tara Pacheco


Paella is one of my favorite meals. I love the flavor and the mix of seafood and meat. My very talented little cousin made it for us for dinner last night (this is her photo attached). And I must say, it was better than any restaurant I have been to! There is nothing better than gathering family together for a meal. And this will be sure to please :)

★★★★★ 2 votes
30 Min
1 Hr


1/4 c
olive oil, divided
onions, diced
2 c
chopped fresh tomato (about 3-4 medium)
cloves garlic, minced, divided
pinches saffron
3 c
yellow rice
4 c
chicken stock (boiling)
4 c
water (boiling)
2 tsp
2 lb
little neck clams (in shell)
1 1/2 lb
shrimp, peeled (tail left on), split and deveined
whole chicken, cut in to pieces
1 lb
white fish, trimmed & cut in to 1 inch pieces
4 oz
1 c
dry white wine
1 c
fresh or thawed frozen peas
1 Tbsp
1/2 c
fresh parsley, chopped
2 Tbsp
fresh lemon juice


1Heat 2 tablespoons oil in a large saucepan over medium-high heat. Sauté the onion, 1 tablespoon garlic and saffron, stirring constantly, for 3-4 minutes or until tender but not browned. Add the rice and stir constantly for 2-3 minutes more. Add the boiling stock, boiling water, and salt. Cover, reduce heat, and cook 25 minutes or until the rice is tender.
2Heat remaining 2 tablespoons oil in a saute pan. Sauté remaining 1 tablespoon garlic, clams, shrimp, fish, chicken, and chorizo until the clams open (depending on the size of your pan, you may need to do this in batches). Deglaze the pan with wine (add wine to pan, scraping to loosen any browned bits, and cook until wine reduces by half). Stir in the peas and paprika.
3Place rice in a serving dish or platter and top with shellfish/meat mixture. Be sure to evenly distribute the liquid over the rice.
4Sprinkle lemon juice over your paella and top with fresh parsley and tomatoes.

About this Recipe