Back to Recipe SelectionOur_Recipes.html

  1. ‣1 large onion, chopped

  2. ‣1 green pepper, chopped

  3. ‣4 garlic cloves, minced

  4. ‣3 tablespoons olive oil

  5. ‣1 large chicken breast (whole boneless, skinless) cut in chunks

  6. ‣1/4 cup ham, diced

  7. ‣1/4 cup chorizo sausage, diced

  8. ‣1 pound large shrimp peeled and deveined

  9. ‣2 lobster tails – meat removed and cut in chunks (retain shells)

  10. ‣1/2 cup bay scallops

  11. ‣6 mussels (in shell)

  12. ‣6 little neck clams (in shell)

  13. ‣2 bay leaves

  14. ‣1/4 teaspoon Kosher salt

  15. ‣1/4 teaspoon black pepper

  16. ‣1/2 cup canned green peas

  17. ‣1/2 cup canned stewed tomatoes

  18. ‣2 cups uncooked white rice

  19. ‣12 ounces of beer

  20. ‣2 cups chicken broth

  21. ‣2 teaspoons saffron*

  22. ‣1 teaspoon yellow food coloring

Pop’s Paella

  1. ‣This was my Pop’s signature recipe. Perfect for entertaining for a large group.

In a large paella pan or deep-dish skillet, saute onion, garlic, green pepper and bay leaves in olive oil. Add sausage, ham and chicken. Stir over medium heat for about 2 minutes. Pour in chicken broth and beer. Stir in saffron, food coloring, salt and pepper. Add shrimp, scallops and lobster meat. Gradually stir rice, making sure rice is completely covered and mixed in saffron broth. Place lobster shells in the center of pan. Evenly distribute mussels and clams in a circle. Decorate top with peas and stewed tomatoes. Bring to a quick boil, then reduce heat, cover and simmer for about 25 minutes or until rice has absorbed all the broth. Serves 6.

  1. ✴ Saffron can be found in most gourmet spice shops, Spanish or Middle Eastern groceries.

Preparation