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Recipe: Paella



  • 1/2 teaspoon saffron threads
  • 1/2 cup sherry or dry white wine
  • 2 chicken breast, cut into cubes
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio or other short grain rice
  • 4 cups chicken stock, divided
  • 1/2 pound scallops
  • 1/2 pound large shrimp, peeled and deveined with tails intact
  • 12 clams
  • 2 roasted red peppers, cut in strips
  • 2 medium tomatoes, seeded and chopped


  • 1/2 cup frozen peas
  • Lemon wedges
  • Chopped parsley

Combine saffron and sherry in a glass bowl; let stand 30 minutes.

In a large nonstick skillet, sauté chicken in olive oil until cooked through. Remove chicken and set aside.

Add onion and garlic to pan; cook until soft, about 3 minutes. Add rice; stir to coat rice and cook 2 minutes. Add the sherry and saffron.  Cook and stir until the liquid is absorbed.

Add 1/2 cup chicken stock; heat to a simmer.  Stir frequently until moisture is absorbed.  Repeat this step until 3 1/2 cups of stock have been added and rice is almost tender.

Add remaining 1/2 cup chicken stock. Add scallops, shrimp and clams.  Cover and simmer 5 minutes or until shrimp, clams and scallops are cooked.  Add the chicken, red peppers, tomatoes and peas; cook 5 minutes or until heated through. Allow to stand a few minutes before serving.

Makes 4 to 6 servings.

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