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Being Asian, I like rice. Being Japanese, I love seafood. Add to that my affinity for smoked meats and it’s no wonder why Paella is one of my favourite foods off all time. Sadly it’s so often relegated to the ranks of mediocrity by pan wielding Cretans manning the stoves at “Spanish” restaurants here in
Course Entree
Cuisine Spanish
Level Intermediate
Main Ingredient Poultry, Rice, Shellfish
Diet Dairy-Free, Gluten-Free, Low Sugar
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 981 kcal


for seafood

  • 1 pound prawns shelled deveined (and or mussels, octopus, squid, scallops)
  • olive oil
  • 1 clove garlic
  • 1/2 teaspoon paprika smoked
  • 1/2 teaspoon kosher salt
  • black pepper fresh ground

for paella

  • 1/2 pound chorizo Spanish picante (not the Mexican kind) (cut into 1/4" slices)
  • 4 boneless chicken thighs (cut in half)
  • 1 onion (minced)
  • 1 red bell pepper (minced)
  • 4 cloves garlic (minced)
  • 2 tomatoes (seeded and chopped)
  • 1 1/2 cups Valencia rice (Arborio will do in a pinch)
  • 2 1/2 cups low sodium chicken stock ( I used half duck stock, half )
  • 1/2 teaspoon saffron crushed
  • 1/2 cup peas shelled (or frozen if you can't find fresh ones)
  • 4 asparagus stalks cut on the bias


  1. Marinate the prawns in some olive oil, garlic, paprika, salt and pepper about 30 minutes before starting the rest of the paella.
  2. In a chef's pan (or other large flat pan with a lid), fry the chorizo. There should be enough fat in the Chorizo so that you don't need to add any oil, but if you don't see any fat rendering out after a minute, add some olive oil. When the chorizo is nice and brown and most of the fat has rendered out, transfer it to a paper towel lined plate.
  3. Season the chicken thighs with salt and pepper and brown on both sides in the pan the Chorizo came from. Transfer the chicken to the plate with the chorizo.
  4. If there is more than 2 tablespoons of fat in the pan, use a paper towel to soak the excess up. Add the onions and bell peppers and fry until they are soft and starting to caramelize. Add the garlic and cumin and fry until the garlic is fragrant (another minute or two).
  5. Add the tomatoes and cook until the tomatoes are soft. Add the rice and stir to coat then add the Chorizo, chicken, saffron, and stock. Bring to a boil then cover and turn the heat down to medium-low (you should see a steady stream of steam escaping).

  6. After 20 minutes, lay the shrimp on top of the rice and sprinkle the peas and asparagus on top. Cover and cook for another 5-7 minutes until the rice and shrimp are cooked.
  7. Serve immediately, scraping up the soccarat that forms at the bottom. Sprinkle with some parsley serve with some lemon wedges for squeezing.
Nutrition Facts
Amount Per Serving
Calories 981 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 14g70%
Cholesterol 450mg150%
Sodium 2184mg91%
Potassium 1122mg32%
Carbohydrates 73g24%
Fiber 4g16%
Sugar 7g8%
Protein 66g132%
Vitamin A 1915IU38%
Vitamin C 62.7mg76%
Calcium 228mg23%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.