Paella, like many dishes, is an individual experience. The chef should feel free to add favorite ingredients, or to leave others out, depending on personal preference. This recipe will make about 8 servings.

1 red bell pepper, grilled, peeled, seeded and cut in julienne slices
Lemon wedges, for garnish
1 pound ripe red tomatoes
1 pound vegetables, coarsely chopped. Use your imagination on this - try mushrooms, fennel, zucchini, asparagus, or cauliflower
¼ cup extra virgin olive oil
1 pound Spanish chorizo
2 cups Calasparra or Arborio Rice
½ teaspoon saffron
½ cup almonds, ground fine
2 teaspoons chopped fresh herbs, such as basil, tarragon, dill, or rosemary
sea salt & freshly ground black pepper to taste
5 cups chicken stock
2 pounds cleaned mussels
2 pounds shrimp
1 pound firm fish, no bones or skin



Prepare the pepper and reserve it for the garnish. Cut the lemon wedges and set them aside with the pepper.


Chop the vegetables you selected and sauté them in olive oil. Cook, stirring, until their liquid evaporates.


Cut the chorizo into 1-inch rings and sauté separately for about 5 minutes.


Combine the chorizo and the vegetables in a paella pan. Add the rice, saffron, almonds, herbs, and salt and pepper to taste. Top with the stock, stir well and bring to a boil. Cover and allow the mixture to simmer for about 15 minutes, taking care not to let it overcook.


Add the cleaned seafood to the mixture and cover again. Cook about 7 minutes longer, then serve immediately, garnishing with the julienned pepper strips and lemon wedges.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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