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We took one of Spain’s most famous dishes and made it even better with wood fired flavor. Sliced, dried chorizo, is paired with jumbo shrimp and your choice of mussels, clams or any other shellfish you can find. Mix all that with paella rice and a rich chicken-saffron stock for one of the most unique dishes you’ll ever make.
8 Cup low sodium chicken broth
1 Teaspoon saffron threads
4 Tablespoon extra-virgin olive oil, plus more for serving
1/2 Pound Dried Chorizo, sliced
1 Medium yellow onion, diced
2 Clove garlic, minced
2 Cup Short-Grain Rice, such as arborio, vialone nano, or other short-grain paella rice
1 Cup fresh or frozen peas
1 Pound Mussels, clams, or other combination of shellfish
2 Pound jumbo shrimp in their shells
2 lemons, quartered, for garnish
3 Tablespoon flat leaf parsley, for garnish
: 400 ˚F
8 Cup low sodium chicken broth
1 Teaspoon saffron threads
4 Tablespoon extra-virgin olive oil, plus more for serving
1/2 Pound Dried Chorizo, sliced
1 Medium yellow onion, diced
2 Clove garlic, minced
2 Cup Short-Grain Rice, such as arborio, vialone nano, or other short-grain paella rice
1 Cup fresh or frozen peas
1 Pound Mussels, clams, or other combination of shellfish
2 Pound jumbo shrimp in their shells
2 lemons, quartered, for garnish
3 Tablespoon flat leaf parsley, for garnish