CC’s Paella

CC's Paella
4 servings

Paella is a Spanish rice dish. The word paella comes from the pan that it is cooked in – paellera. I found a Spanish rice called bomba that I like to use – but if you can’t find it just use a medium grain rice.



cup olive oil (75 ml)
chicken pieces, thigh or leg, on the bone
chorizo sausage, sliced
small onion, chopped
clove of garlic, minced
small red bell pepper or pequillo pepper
cup Spanish style rice or medium grain rice (250 ml)
cup sherry (60 ml)
1 ½
cup to 1 ¾ cup chicken stock (375 ml to 425 ml)
Good pinch of saffron
plum tomatoes, diced
bay leaf
cup peas, fresh or frozen (175 ml)
shrimp, peel removed, tail on (about ¾ pound/ 341grams)
mussels, cleaned (about 1 pound/454 grams)
cup chopped fresh parsley (60 ml)
Coarse salt and freshly cracked black pepper, to taste
Extra chicken stock, if needed


Step 1

Mix saffron with sherry to steep. Set aside.

Step 2

Add olive oil to a large skillet or (paella pan if you have one) over high heat. Add shrimp and sauté for 2 to 3 minutes until just start to turn pink. Don’t overcook. Transfer to plate.

Step 3

Season the chicken with salt and pepper. In the same skillet, brown chicken well on both sides, about 3 minutes per side. Remove from skillet and set aside.

Step 4

Reduce heat to medium. Add sausage to skillet. Sauté until starts to turn golden brown, about 2 to 3 minutes. Add onion and peppers. Sauté until soft, about 3 to 4 minutes. Add garlic and cook another 1 minute. Add rice and toast in pan for 2 to 3 minutes, coating the oil and pan drippings.

Step 5

Add sherry and saffron to the skillet. Bring to a boil. Add the chicken stock, tomatoes, and bay leaf. Add chicken back to the skillet.

Step 6

Cover and let cook until rice is slightly tender, about 15 to 16 minutes.

Step 7

Add the peas and mussels. Push the fat end of the mussels into the rice so they are half buried in the rice. If the pan looks dry at any point, add more chicken stock. Cover and let cook another 3 to 5 minutes or just until mussels have opened. Add shrimp back to the pan, let reheat for 1 minute. Garnish with fresh parsley and serve.

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