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Mediterranean Paella

James from Columbia, South Carolina wants to know how to make Paella... This recipe is awesome!!


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  • 2 TBS Olive Oil
  • 5 Cloves Slivered Garlic
  • 1 Chopped Yellow Onion
  • 2 Celery stalks Chopped
  • 2 Carrots Chopped 
  • 4 Diced Tomatoes Seeds Removed
  • 1 Smoked Ham Hock
  • 1 Cup Arborio Rice
  • 1 Cup Chardonnay
  • 1 Pinch Saffron
  • 36 Ounces Chicken Stock 
  • 6 Ounces Chorizo Sausage 
  • 2 Chicken Breasts
  • 4 Ounces Peeled & Deveined Shrimp
  • 8 Mussels
  • 6 Clams
  • S & P To Taste
  • 1/3 Cup Cilantro
  • 1/2 TSP Chili Flakes
  • 1/2 Cup Heavy Cream

Procedure:  In a large pot with 2 TBS olive oil caramelize garlic, celery, onions, carrots and tomatoes.  Next add in ham hock and rice and toast the rice.  Deglaze with white wine and add in saffron.  Ladle in 6 ounces of chicken stock one at a time until all liquid is absorbed by the rice.  In the mean time in a large hot skillet with olive oil saute off sausage, chicken and seafood until completely done and add it into the rice and vegetable mixture.  Cook for 20 minutes.  Finish with cilantro, chili flakes, heavy cream and adjust the seasonings.  Cook for a further 15-20 minutes covered.  Serve hot and enjoy!


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