Land & Sea Paella

The Starving Chef Blog
Land & Sea Paella

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Welcome folks to the very first READER SUGGESTION RECIPE! So what if that reader was my mom. She deserves the first one for putting up with me for the last 24 years. I have some other reader suggestions saved up and will try to make and post within 2 weeks of choosing the recipe. I occasionally hold contests on my Facebook page for these recipe suggestions, so please, like my page and leave me a recipe you'd like to see made!

I've never had paella, that I can recall, until the night I made this! It's the perfect recipe to use up all of the leftovers in your fridge and cupboards too, since most of this I already had in my kitchen. Granted, I do keep my kitchen pretty well stocked, but I'm between paychecks at the moment and still paying back student loans (donations welcome) so I had to use what I had on hand.

Saffron is the most expensive spice there is and the kind I just happened to have came in at almost $14 for a half gram at a specialty grocery in Akron, Ohio. Even though I eyeballed my 'generous pinch' carefully as to not waste this golden spice, it's completely worth every penny to use the real deal if you can get your hands on the stuff.

While your rice is cooking, heat a pan with oil over medium high heat. First add the chorizo, cut into 1 inch slices, and once browned slightly, add in the sliced chicken.

Set the cooked chicken and chorizo aside then add another tablespoon of oil to the same pan and toss in the peppers and onions.

Deglaze the pan with a splash of cooking sherry and then let the moisture evaporate.

At this point your rice should be pretty close to being done. The secret to the perfect paella is achieving a perfectly caramelized layer of rice that's still soft but with a slight crunch.

When most of the sherry has evaporated, reduce the heat to medium-low and add the tomatoes and herbs.

Then add in the rice and meat!

Use tongs to press in the shrimp and mussels, shell side down. Sprinkle the prosciutto on the top then pop into the oven for about 10 minutes, or until the shrimp is cooked and the mussels have opened.

And then just stare at your masterpiece for a while in awe of the deliciousness you are about to consume.

Eat with your eyes. Trust me, this is an important part of the process.

I served mine alongside some nice bread and garlic lemon butter, and it was fabulous.

Alright, now I'm just making myself hungry.

Okay, last one! It's just too good. Thanks for the suggestion, mom!


Tags: Paella , Surf 'n' Turf , Chorizo

The Starving Chef Blog

Land & Sea Paella

Prep Time: 30 minutes

Cook Time: 45 minutes

Makes 4-5 servings


The Starving Chef Blog
  • 1/2 lb shrimp, peeled and devined
  • 1/4 lb mussels
  • 1/4 lb chicken
  • 3 links chorizo sausage, decased
  • 1/4 lb prosciutto
  • 1 cup Arborio rice
  • 1 can (6 oz) diced tomatoes
  • 1/2 cup red onion
  • 1/2 cup red pepper
  • 1/2 cup yellow pepper
  • 1/4 cup cooking sherry
  • 3 tablespoons olive oil
  • 2 tablespoons oregano
  • 2 tablespoons thyme
  • 3 tablespoons spicy basil
  • 2 tablespoons spicy paprika
  • 2 chile peppers, chopped
  • salt & pepper, to taste

Here's How:

The Starving Chef Blog
  1. Bring 2 cups of water, 1 cup of rice, and a generous pinch of saffron to a rolling boil. Cover and reduce heat but DO NOT remove the lid for 20 minutes. Preheat the oven to 400*F.
  2. While the rice cooked, heat 1 tablespoon of oil in a large paella pan over medium-high heat. Add the chorizo chopped into 1 inch thick pieces. Brown on all sides and when almost cooked, add the chicken sliced into 1 inch bits. Cook thoroughly and remove from the pan.
  3. Without cleaning the pan, add another tablespoon of oil followed by the onions, peppers, and garlic. Saute until onions are beginning to brown then deglaze the pan with the cooking sherry.
  4. Let the sherry boil off until most of the moisture has evaporated. Add the tomatoes, without draining, then add the chopped herbs, and reduce the heat to medium-low. Let the sauce simmer for 15 minutes, stirring occasionally.
  5. When most of the tomato juices have thickened, add the cooked rice to the pan and combine. Remove from heat.
  6. Press the shrimp into the rice and use tongs to push the mussels, hinge side down, into the paella. Top with prosciutto. Pop into the oven and bake until the mussels have opened and the shrimp are red, or about 10 minutes.
  7. Serve alongside a chunk of crunchy bread and enjoy!

The Starving Chef Blog

Want more Land & Sea? Maybe some peppercorn crusted filet mignon and bacon wrapped scallops are more your style.