Spanish Paella

Francine Lizotte


This delicious Mediterranean recipe is loaded with delicious flavor. This is the perfect elegant dish to serve at any special occasion or during the Holidays.


☆☆☆☆☆ 0 votes

8-10 servings
25 Min
1 Hr


  • 3/4 c
    olive oil, divided
  • 1 large
    boneless pork chop, cubed
  • 3/4 c
    shallots, finely chopped
  • 1 medium
    red pepper, cut into thin strips (about 1 1/2-inch long)
  • 1 medium
    yellow pepper, cut into thin strips (about 1 1/2-inch long)
  • 1 medium
    poblano pepper, cut into thin strips (about 1 1/2-inch long)
  • 2 large
    roma tomatoes, seeded and chopped
  • 5 large
    cloves garlic, pressed
  • 2 medium
    chicken breasts, cubed and seasoned with freshly ground black pepper and sea salt
  • 1 Tbsp
    fresh rosemary, chopped
  • 1 1/2 tsp
    smoked paprika
  • 1/2 tsp
    ground thyme
  • 1/4 tsp
    ground cumin
  • 2 1/2 c
    calrose or bomba rice
  • 5 c
    low-sodium chicken broth, divided
  • 1 1/2 c
    chorizo sausages, sliced and quartered
  • 1 c
    frozen peas
  • 2 Tbsp
    capers, rinsed and drained
  • 1/2 tsp
    saffron threads
  • 12 large
    clams, scrubbed and debearded
  • 12 large
    mussels, scrubbed and debearded
  • 12 large
    prawns, peeled and deveined
  • 2 Tbsp
    fresh parsley, coarsely chopped
  • ·
    lemon wedges, to garnish

How to Make Spanish Paella


  1. In a large deep skillet over medium, heat ¼ cup oil. Add pork and sauté for 2 minutes. Add onion and peppers; sauté for 3 minutes. Add tomatoes and sauté for 2 minutes. Add garlic and sauté for 1 minute. Transfer pork mixture to a bowl and set aside.
  2. Return skillet to stove and heat another ¼ cup oil. Add chicken and sauté until no longer pink, about 4-5 minutes. Season chicken with rosemary, paprika, thyme and cumin; transfer chicken into a small bowl and set aside.
  3. Return skillet to the burner and heat the remaining ¼ cup oil. Add rice and sauté until translucent, about 10 to 12 minutes. Pour half of broth and stir to combine. Add pork and chicken mixture and stir until evenly mixed. Add chorizo and peas; stir to mix. Stir in the capers and saffron; give a quick stir. Preheat oven to 400ºF
  4. Transfer half rice mixture at the bottom of a 15-inch paella pan. Place shellfish and prawns then cover with remaining rice mixture; well-spaced them. Transfer pan into the preheated oven and pour the rest of the broth. Cook for 25-35 minutes or until the liquid is absorbed.
  5. Remove paella from the oven and discard any clams or mussels that failed to open. Spoon paella onto warm serving plates and top with fresh parsley; garnish with lemon wedges.
  6. To view this recipe on YouTube, click on this link >>>>

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