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This delicious paella recipe is from "Top Chef" Hosea Rosenberg of Jax Fish House.

  • Servings: 4

Source: The Martha Stewart Show, March 2009


  • 1 pound Spanish chorizo
  • 1/4 cup plus 2 tablespoons olive oil
  • 1 red bell pepper, stemmed, seeded, and julienned
  • 1 yellow bell pepper, stemmed, seeded, and julienned
  • 1 yellow onion, thinly sliced
  • Coarse salt and freshly ground pepper
  • 1/4 cup garlic, very thinly sliced, plus 2 tablespoons finely chopped
  • 1 teaspoon saffron
  • 2 cups medium grain Spanish rice, such as Bomba paella rice
  • 6 cups homemade or store-bought low-sodium Basic Chicken Stock
  • 16 mussels, scrubbed and de-bearded
  • 16 Manila or little neck clams, scrubbed
  • 16 extra-large shrimp, peeled and de-veined
  • 1 pound calamari with tentacles, cleaned and cut into 1/2-inch pieces
  • 1/4 cup white wine
  • 1/4 lemon, juiced
  • 1 tablespoon plus 1 teaspoon chopped fresh flat-leaf parsley, plus more for garnish
  • 1 tablespoon plus 1 teaspoon chopped fresh oregano
  • 1 tablespoon plus 1 teaspoon chopped fresh thyme
  • 1 tablespoon chopped shallots
  • 1 cup frozen peas
  • 1 (4-to-4 1/2-pound) Roast Chicken, cut into 8 pieces


  1. Heat a grill pan over high heat. Place chorizo on grill and cook, turning once until outside is charred and inside is heated through (if chorizo is pre-cooked), about 1 minute per side, or cooked through (if chorizo is not pre-cooked), about 4 minutes per side. Slice chorizo crosswise and set aside.

  2. Heat 1/4 cup olive oil in a 13 1/2-inch paella pan over medium-high heat. Add both peppers and onion and cook, stirring, until vegetables have softened, about 3 minutes; season with salt and pepper. Add 1/4 cup sliced garlic, and cook, stirring, one minute more. Add saffron and rice; stir to coat. Add stock and reduce heat to low; cook until rice is almost done, but still very al dente, about 20 minutes.

  3. Meanwhile, heat remaining 2 tablespoons in a large skillet over medium-high heat. Add mussels, clams, shrimp, and calamari; stir to combine. Add wine, lemon juice, parsley, oregano, thyme, remaining tablespoon chopped garlic, and shallots; season with salt and pepper. Cover and cook until mussels and clams have opened and shrimp and calamari are cooked through, about 5 minutes.

  4. Preheat oven to 350 degrees. Add any accumulated liquid from cooking seafood along with peas; stir to combine. Top with seafood, chorizo, and chicken; season with salt and pepper. Transfer paella pan to oven and cook until rice is slightly crunchy, about 5 minutes. Garnish with chopped parsley and serve immediately.

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