This paella can stand alone or be served with steamed clams - and a glass of red wine should always be at hand. The rice takes between 15 and 25 minutes to cook.

Daniel Sarfati


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Rice Pan:
Paella Pan:


Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add zucchini and cook until lightly browned, about 2 minutes. Add shallot and cook until beginning to brown, about 2 minutes. Add garlic and cook until very lightly browned, about 1 minute. Add rice and toast about 1 minute. Add canned tomatoes, mix well, and cook for 1 minute. Add water, chili powder, cumin, saffron, salt, and black pepper. Mix well. Add bay leaf. Cover the saucepan and cook until rice is tender, 20 to 25 minutes.

  • Add 1/4 can of peas to cooked rice mixture and mix well. Partially cover saucepan to allow steam to release and set aside.

  • Heat oil in a large paella pan over medium heat. Add chorizo; cook and stir until browned, 5 to 7 minutes. Move cooked chorizo to the outside of the pan. Add chicken and cook until mostly cooked through, 8 to 10 minutes. While chicken is cooking, add bell peppers, serrano peppers, onion, and diced tomato. Move cooked chicken to the outside of the pan.

  • Add shrimp to the paella pan. Add a small amount of water if there is not enough moisture in the pan. Cook shrimp 2 minutes per side. Add scallops and cook 2 minutes more.

  • Reduce heat under the paella pan to medium-low. Mix all ingredients in the pan together in a triumphant manner, forming a glorious mixture. Add finished rice in a layer on top of the mixture in the paella pan. Continue cooking 2 to 4 minutes more, until all meat, chicken, and seafood have been cooked through. Add avocado and cilantro, mix together, and serve.

Nutrition Facts

467 calories; 22.7 g total fat; 128 mg cholesterol; 613 mg sodium. 34.2 g carbohydrates; 30.6 g protein; Full Nutrition