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Serves 6
This classic Spanish dish is named after the pan it is cooked in (also called a Paella) and is a REAL potpourri of poultry, seafood, chorizo sausage, vegetables and rice, all accented with the wonderful flavor and perfume of saffron. There's something for everyone in this terrific recipe.
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  1. 1 Lb. Scallops
  2. 1 Lb. Medium Shrimp
  3. 1⁄2 tsp. Saffron Threads, crumbled
  4. 5 Cups Chicken Stock
  5. 4 Tbsp. Olive Oil
  6. 1 medium Onion, finely chopped
  7. 1 medium Red Bell Pepper, seeded and finely chopped
  8. 2 Tbsp. Garlic, minced
  9. 1 1⁄2 Cups Canned Plum Tomatoes, drained and chopped
  10. 1 each Bay Leaf
  11. 2 Cups Rice
  12. 1⁄2 tsp. Ground Black Pepper
  13. 12 oz. Can of Peas, drained
  14. 1⁄2 Cup Black Olives, sliced
  15. 1 each Lemon, juiced and deseeded
  16. 2 tsp. Sea Salt
Nino Salvaggio