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Shellfish Paella



  • 2 cups paella rice

  • 4 tablespoons Spanish extra virgin olive oil

  • 2 teaspoons pimenton (hot smoky paprika from Spain)

  • 1 finely chopped onion

  • 2 tablespoons finely chopped parsley

  • 2 tablespoons finely chopped chives

  • 3 finely chopped garlic cloves

  • 2 pinches saffron

  • 2 tablespoons tomato paste

  • 4 cups fish stock 

  • 4 cups chicken stock

  • 1 pound large black mussels, scrubbed and beards removed

  • 8 ounces crabmeat

  • Option to add 6 ounces thinly sliced Spanish chorizo or/& peppers 


1. Place a 12-inch paella pan over medium heat for 2 minutes, add the oil.

2. Immediately add the onion, garlic, (peppers) saffron, tomato paste pimenton, rice and stir, cooking until ingredients become toasty and aromatic. You want to scrape the bottom of the pan and you want to see caramelization, but don’t scorch or burn.

3. Add the chicken stock and fish stock and stir as you go, continue stirring for a few minutes as liquids simmer and are starting to become absorbed. Lower heat and cook for another 10 minutes.

4. Add mussels, crab and (chorizo), stir into rice and cover for a few minutes. Remove cover and stir gently. Cook for another 5-7 minutes. Rice should be just past ‘toothy’ but not mushy and the remaining liquid should have nice creamy saucy texture.

5. Season with salt to taste and sprinkle with the fresh herbs. Serve.

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