Spanish Paella


  • ½ teaspoon saffron threads
  • Olive oil
  • 1 pound of lamb cube marinated with smoked paprika
  • 1-pound chorizo or Italian sausage mix remove from the casing. Mini meat ball size
  • 2 pounds boneless, skinless chicken breast or thighs, cut into bite-size piece
  • 1-pound of seafood mix (calamari, shrimps, scallops, etc.)
  • ½ pound mussels, cleaned
  • 1 large onion, diced
  • 1 branch of celery, diced
  • 1 red bell pepper, cored and diced
  • 2 tomatoes diced
  • 6 cloves garlic, minced
  • 2 bay leaves
  • 1 pinch of dry oregano
  •  2 ¼ cups Arborio
  • 1 cup white wine
  • 4 cups chicken broth
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 1 lemon
  • Flat parsley


Step 1: Preheat the oven to 375 degrees.

Step 2: In a Paella pan (12 to 14 inches diameter) over medium-high heat add a drizzle of olive oil. When the oil is hot, add the chicken and cook until browned for about 4 to 5 minutes.

Step 3: Add the lamb pieces and cook for another 5 minutes until everything is light golden brown.

Step 4: Add the onion, celery, bell peppers, and garlic to the pan and turn the heat down to medium. Cook, stirring frequently, for 5-10 minutes, or until the onion is tender and translucent and the garlic is golden.

Step 5: Add the rice and stir and cook for another few minutes.

Step 6: Add the tomatoes and turn the heat to high. Cook, stirring, for about 2 minutes, then add the white wine, chicken broth, and saffron.

Step 7: Bake, covered, for 15 minutes then add your seafood mix and stir in nicely.

Step 8: Bake again for 10 minutes covered.

Step 9: Then uncover the paella dish and add the mussels, and sausage meat ball by arranging them evenly in the rice and pushing them down a bit.

Step 10: Bake, uncovered, for an additional 10 minutes, or until the mussels have opened and meat ball sausage should be cook. Discard any unopened mussels.

Step 11: Garnish with lemon wedge and flat parsley



Bon Appetit

Patrick Turcot, Executive Chef