Paella, Spanish Seafood Rice


1 lb fresh clam

1 lb fresh mussel

1 Dungeness crab (cut up)

½ lb medium size tiger prawn (season with salt, pepper and olive oil)

½ lb fresh fish (salmon, halibut or red snapper)

1 hot chorizo sausage (cut into thin slides)

3 chicken drum sticks (cut into pieces, season with salt and pepper, grill chicken for three minutes to ½ cooked)


1 cup long grain rice

1 cup jasmine rice

1 cup basmati rice

1 1/2 cup white wine

1 1/2 cup chicken stock

6 table spoons extra virgin olive oil

2 cloves of garlic (finely chopped)

1 clove of shallot (finely chopped)

Pour olive oil in a large pan under medium heat.  Transfer garlic and shallot in the pan but make sure it doesn’t get burn.  Wash the rice and drain well.  When you can smell the aroma from the garlic, put the rice in the pan and stir well.  Season it with 3/4 tea-spoon of kosher salt and a pinch of black pepper.  In a small bowl heat up the chicken stock and white wine.  Put a pinch of saffron in the liquid but don’t let it boil.  Let it cook below boiling point for at least ten minutes (allow the saffron to release its intense aroma) and transfer it to the pan with the rice in it.  Keep stirring to avoid sticking to the bottom.  Pre heat oven to 375ºF, put a lid over the pan and transfer it in the oven for 30 minutes.

Take rice out from oven and place seafood, chicken, fish and sausage on top and put it back in oven under 400ºF for another 20-25 minutes.  Now your Paella is ready!

(Option – can pour in more olive oil before serving)


3 Comments Add yours

  1. Victor Wee says:

    Love this dish Eddy.
    You are very talented.
    Thanks for sharing.

    1. eddyskitchen says:

      Hi Victor,

      Thanks for visiting my web page! Give me a call when you are back in Vancouver.

  2. Blog Smith says:

    ok i will Eddy. best regards Victor

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