Recipe: Paella

Late posting as my friend Jon came into town and he bought a paella pan, so I thought I would share the recipe with you all.  It was such a delicious dish!

Paella with Chicken, Chorizo and Shrimp

  • 4 chicken leg quarters
  • 1 mild chorizo (for the kiddo’s sake)
  • 10-15 medium sized shrimp
  • 2 cups of rice
  • 4 cups of stock
  • 1 cup of wine
  • a couple of teaspoons of paprika
  • few threads of saffron
  • a cup of frozen peas/carrots
  • half a pint of grape tomatoes halved
  • half an onion
  • 4-5 cloves of garlic


Since the paella pan we used served only 2-4, I used my handy dandy dutch oven (made in France!) to cook part of it.  It will feed about 6 people. Generously salt and pepper your chicken.  Place, skin side down on medium heat.  Let the meat work for you and it will lift off the pan when it’s ready to turn over.  I generally use dark meat with the bone in, skin on because it’s tastier.  I also split the drumstick and the thigh so it can fit better into the pan. Turn over and fry for about 4-7 minutes each side

Add the garlic cloves and chopped onion when the blood runs clear on the chicken.  Cook until translucent. Heat up your stock in a separate pot.



We used Valencia rice which is a short grain spanish rice.  Add rice and let the oil coat the rice.  Add chorizo slices.  Add paprika.  Add more salt/pepper to taste.

In a small dry pan, heat up saffron threads on medium until fragant.  Pour the white wine and cook until bubbling and then take it off the heat.



Keep adding hot stock until the rice is just covered and turn down the heat to a barely simmer. Add the white wine.   Place the vegetables on top and and push it into the rice/stock mixture. Let it sit and simmer until the rice cooks, for about 15 minutes or until liquid has disappeared, and rice has cooked through.

Just before the liquid disappears, add the shrimp on top.  We added it just before it was finished cooking through the liquid because shrimp cooks fairly quickly.

paella-4Doesn’t that look so yummy?  If your rice hasn’t cooked through, add more hot stock. I tended to add stock and then check on it if it was too low but my rice wasn’t quite cooked through. It’s not a risotto so you do not want it to be too runny.

It was so delicious!



Nom nom nom.  The pan was made in Spain, the meat is all organic and gluten free. The veggies were also organic.   All the flavours blended so well and it really didn’t take that long to have it on the table. I would say it took about 1.5 hours from start to finish.