Ingredients

How to make it

  • Boil shrimp shells in 4 1/2 cups of water for approximately 20 minutes. Strain liquid to remove shells. Add saffron to stock and simmer for 30 minutes. Set aside and keep stock warm.
  • Heat three tablespoons olive oil in paella pan or very large skillet to smoking point. Season chicken with salt and pepper, then add to skillet and cook until brown. Set chicken aside.
  • Add one tablespoon of oil and all the garlic to the pan and saute 3 minutes. Add onion and bell pepper and saute until the vegetables sweat and start to brown.
  • Add chorizo and cook for 5 minutes, breaking down large pieces as it cooks. Add pork and ham and cook for 3 more minutes.
  • Add rice and combine thoroughly. Cook gently for 5 minutes.
  • Add tomatos and artichoke hearts, making sure all ingredients are well mixed together.
  • Add four cups shrimp stock and two cups chicken stock to the pan, stirring to blend all ingredients. This is the last time the rice will be stirred. Boil hard for five minutes and simmer for 15 more. Add more stock if needed to make sure rice cooks but is not soupy.
  • Bury chicken drumsticks and white fish evenly throughout pan and add clams on top. Cover and let simmer for five minutes, until clams open.
  • Add peas, mussels and shrimp. Cover and cook for five to seven minutes until mussels open and shrimp are pink.
  • Increase heat for a few minutes until the bottom of the dish is crackling, forming a crispy skin on the bottom. Remove pan from heat.
  • Squeeze the juice of one lime over the top of the dish.
  • Garnish with parsley and serve immediately with lime wedges.

Reviews & Comments 2

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  • foodiefreak 4 years ago
    For the party I actually borrowed my parents' pan they got in Spain about 40 years ago. For my own use I have a 24" frying pan I got at a discount restaurant supply store in San Antonio, which is now closed. Sorry I could not help more! You might want to check Sur La Table online - I think they usually have them available.
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    " It was excellent "
    windy1950 ate it and said...
    I've seen Paella prepared several times recently on TV cooking shows, and I'm quite intriqued by the tradition and variety and the various cultures who claim it. Your offering looks to be very rewarding. Can you tell me where you purchased your Paella pan?

    ^5 to you!!
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