I LOVE paella. Paella is a Spanish rice dish which can include sausage, chicken, shrimp, clams, mussels, and on and on.  This past summer I made a big dish of paella and had a bunch of friends over.  Paella is a great way to feed a lot of people, and it’s not your typical “dinner party” cuisine.  It’s kind of nice to sometimes make something outside the norm and unexpected.  Well even though it’s not summer the warmer weather last week made me want to make a pan of paella!

The recipe came from:

To start with I took saffron and soaked it in hot water.

Then I heated oil in my cast iron skillet over medium high heat. Once hot I added boneless chicken thighs, chorizo and shrimp. 

I cooked for a few minutes tossing the shrimp and breaking up the sausage. When the shrimp curled and turned pink I removed it from the skillet and set aside.

I flipped the chicken and continued to cook stirring the chorizo occasionally.


I added paprika, garlic, tomatoes and onions to the skillet. I cooked stirring occasionally for 5 minutes.

I added the saffron and water it soaked in to the skillet with chicken stock. I seasoned with salt and turned the heat to high.

I brought to a boil and added rice in an even layer. I added red bell pepper and let the rice cook for 15 minutes without disturbing.

I reduced the heat to low and added the shrimp back to the skillet along with clams, hinges facing down.

I cooked for 10 minutes longer until the clams popped open. I removed from the heat, then I gave the rice a stir and covered with foil for 5 minutes.

I served with lemon wedges.

How did it taste? I may sound like a broken record but I LOVE paella.  The saffron taste really comes out in this recipe.  The smoked paprika also adds a nice touch of smokiness.  And this recipe really was not overly involved.  It totally works for busy weeknight…which worked out well for me because it meant leftover paella for lunch the next day 🙂

Stovetop Paella
  1. ½ tsp saffron threads
  2. ¼ cup hot water
  3. 4 boneless chicken thighs
  4. 12 large shrimp, peeled and deveined
  5. Salt and pepper
  6. ¼ cup canola oil
  7. 2 fresh chorizo sausages, casings removed
  8. 1 TB smoked paprika
  9. 3 cloves of garlic, minced
  10. 3 plum tomatoes, diced
  11. 1 small cooking onion, diced
  12. 7 cups chicken or vegetable stock
  13. 2 ½ cups of short grain rice, preferably Spanish
  14. 1 red bell pepper, cut into thin strips
  15. 12 clams
  16. Lemon wedges to serve
  1. Put saffron in hot water and set aside.
  2. Heat oil in a large cast iron skillet over medium high heat. Season chicken and shrimp with salt and pepper. Once oil is hot add chicken, shrimp and chorizo to the skillet. Cook breaking up chorizo and flipping shrimp (leave the chicken undisturbed). When shrimp is pink and curled (about 3 minutes) remove from the skillet and set aside. Flip chicken and continue to cook, breaking up chorizo, for another 3 minutes.
  3. Add paprika, garlic, tomatoes and onion to the skillet. Cook stirring occasionally for 5 minutes.
  4. Add saffron and soaking water to the skillet along with stock. Season with salt and increase heat to high and bring to a boil.
  5. Add rice to boiling stock and spread into a single layer with a spoon. Add the bell pepper strips and cook undisturbed for 15 minutes.
  6. Reduce heat to low and add shrimp back to the skillet. Add the clams, pushing their hinged side into the rice. Cook for 10 minutes and discard any clams which don’t open.
  7. Remove the skillet from heat.
  8. Stir and cover with foil for 5-10 minutes. Stir again before serving with lemon wedges.
  1. serves 6-8, this recipe can be easily halved
Cooking with Rosemary





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