Traditional Paella


  • 1/2 cup dry white wine
  • 1 teaspoon saffron (omit if rice already contains this ingredient)
  • 1 1/2 tablespoons of olive oil
  • 1/2 cup chopped onion
  • 1 cup long grain rice or yellow rice with saffron
  • 1 red bell pepper
  • 1 orange bell pepper
  • 3 cups chicken stock
  • 6 ounce chicken breast, skinless
  • 1/2 pound fresh shrimp
  • 1 pound mussels
  • 2 pounds clams
  • 2, 3 ounce lobster tails
  • 1/2 cup artichoke hearts
  • 1 cup frozen peas
  • 1/2 cup chopped tomato


Preheat oven to 350 °F. Let peas defrost. Chop the onion, tomato and bell peppers. Peel shrimp.  Cut chicken into small cubes. Scrub the clams and mussels, discarding any that are open



  1. Coat the paella pan with olive oil. Preheat the paella pan for one minute at med-high heat.
  2. Sauté the onion for 2-3 minutes or until slightly brown. Add the rice, sauté until golden, stirring often to avoid burning.
  3. Add the wine and saffron. Stir until wine is absorbed. Stir in 2 cups of chicken stock, ¼ cup at a time stirring until the rice absorbs the stock.
  4. Add peppers. Add final cup of chicken stock. Add cubed chicken.
  5. Add shrimp, clams, lobster and mussels & cover with rice. Bake in the oven for 8-10 minutes until mussels open.
  6. Add peas, tomato and artichokes and bake for 2 additional minutes. Serve immediately.