Spanish Paella


8 cups chicken stock
3 tablespoons extra-virgin Vita Olive Oil
1 medium yellow onion, chopped
4 garlic cloves, finely chopped
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 teaspoon Spanish saffron, pistils only
4 links Spanish chorizo (about 6 ounces), sliced
2 cups white rice
1 can diced tomatoes
3 tablespoons tomato paste
2 pounds raw Shrimp, peeled and deveined
1 pound Sea Scallops
2 pounds Chilean mussels
Salt and pepper
1/3 cup chopped Italian parsley leaves
Lemon wedges, for decoration


In a medium saucepan, heat the chicken stock until boiling.

In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.

Stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed.

Add the shrimp, scallops and mussels, cover the paella pan with aluminum foil, and cook for 20 to 25 minutes, until rice is tender.

Decorate with the chopped parsley and lemon wedges.

About Clark Fish

With over 25 years of experience, Clark Fish gets you. We understand that our clients require care and individual attention to specific needs. We’ll get you high quality, hassle free fish, and seafood that add value to any restaurant, hotel, resort, country club, or wholesaler's line of products. It’s just that good! We want you to be satisfied and you will be. Clark Fish is registered with the FDA, HACCP approved facility, and are inspected by the Florida Department of Agriculture.
Mussels, Recipes, Scallops, Shrimp , , , , ,

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