5 chicken thighs, boneless and skinless, cut into quarters
1 pound pork, cut into 1 inch chunks (does not have to be an expensive cut)
3 chorizo sausage links, sliced into 1/2-inch slices (ask your butcher)
18 fresh mussels in their shells 24 fresh clams in their shells
1/2 pound cut-in-half sea scallops
1/2 pound of medium-sized unshelled shrimp
10 to 12 crab legs or claws or 6 to 8 jumbo prawns, unshelled and heads on 1 medium red bell pepper, diced 2 medium red tomatoes, seeded and chopped 6 garlic cloves, chopped
1/2 cup pitted green olives, quartered
1/2 cup black olives, pitted and chopped in half

1 cup frozen baby peas, thawed (or green beans, cut and parboiled)
Garbanzo beans, 1 cup (this is unique to my recipe and have found that it works)
1/4 cup parsley, chopped
3 quarts rice (either Bomba or Calasparra)
6 cups chicken stock
1/2 cup white wine, dry
1/4 cup extra virgin olive oil
anise liquor (three tablespoons) (Pernod, Ricard, or Uozo)
a quarter teaspoon of smoked paprika from Spain
1 teaspoon threads of saffron
pimientos, 3 tblsp.
6–8 slices of lemon (for garnish)


Make sure you’ve completed all of your prep work before you begin cooking. Chopping, slicing, and the following are examples of this. Leave the tails on the shrimp when shelling them.
In a medium-sized pot, combine the shells and chicken broth.
Bring the broth to a boil, then reduce to a low heat and continue to cook for 15 minutes. Remove and discard the shells after 15 minutes.
Add the saffron and paprika to the broth, cover, and keep heated on a low heat setting. Do not boil or simmer. Preheat the oven to 325 degrees Fahrenheit.
In a paella pan, pour the olive oil and heat it on high. Cook the chicken and pork in a skillet until golden brown. Remove from the heat and place on a serving plate. Cover with a towel.

Add the shrimp and cook for another 2 minutes. Remove the shrimp from the shells and place them on the dish alongside the pork and chicken.
Add the anise liquor, then the white wine to deglaze the onions and peppers.

Now add the rice and stir well to coat it evenly. After that, add the chicken stock to the rice and thoroughly mix it in.
Stir in the parsley, garbanzo beans, peas, olives, tomato, and pimientos until everything is thoroughly combined. Bring to a boil, then reduce to a low heat and simmer for 10 minutes, uncovered. Stir occasionally to keep the rice from sticking to the bottom of the pan.

Return the chicken and pork to the pan, bury the scallops and shrimp in the rice, face up the mussels and clams in the rice, and bake uncovered in the oven.
Cook for 20 minutes in the oven, monitoring after 15 minutes to make sure the rice is almost done. At that point, you want it to be al dente, not crunchy. You can add 1/4 cup of stock if you need a little more moisture, but it’s unlikely you’ll need it. Remove from oven after 20 minutes and leave aside for 15 minutes on the stovetop, loosely covered with foil.
Garnish the pan’s sides with lemon slices and a sprinkling of fresh parsley.

the pinnacle This dish goes perfectly with a pitcher of chilled red Sangria. Add 3 parts red wine, 1 part 7-UP, 1 part orange juice, 2 oranges cut into eighths, and 2 lemons cut into eighths to make the Sangria. Refrigerate for about an hour after stirring. Serve sliced pineapple and a shot of 43 in a brandy snifter to round up the meal. Have a wonderful dinner!!

Leave a Reply

Your email address will not be published. Required fields are marked *