Spanish Paella


January 16, 2011

Story By: Dining Out Team |

Recipe courtesy of Natalie Aczon of Whole Foods Market

  • Spanish Paella
Image of


  • 1/2 cup Spanish extra-virgin olive oil
  • 6 large prawns
  • 1 medium Spanish onion, diced
  • 1 chorizo (cut in 1/2-inch pieces)
  • 1/2 cup pureed ripe tomatoes
  • 1 teaspoon kosher salt
  • 1 teaspoon saffron threads
  • 1 tablespoon sweet pimenton
  • 1 pound cleaned cuttlefish or calamari, cut into 1-inch pieces
  • 2 quarts fish stock
  • 2 cups Valencia rice
  • 1 pound boneless skinless chicken — cubed and cooked
  • 1 pound mahi mahi, cut into cubes
  • 1 pound Manila clams, scrubbed


  1. Heat a paella pan over medium-high heat. Add oil and heat until smoking. Add prawns and cook until golden brown on both sides, about 3 minutes per side. Transfer to plate and set aside.
  2. Add onion to pan and cook until soft, about 8 minutes. Add tomato puree, stirring it into onions, and cook for 3 minutes.
  3. Add salt, saffron, pimenton and cuttlefish and cook, stirring, for 5 minutes, or until calamari firms up slightly. Add stock, bring to a boil and cook for 5 minutes.
  4. Add rice and stir well to distribute it evenly, and do not stir. Add chicken, mahi mahi and clams, arranging them nicely. Bring stock back to a boil and cook, without stirring, for 10 minutes.
  5. Add prawns, taste for salt and cook, again, without stirring, for an additional 10 to 15 minutes, or until liquid is completely absorbed and pan starts to make a boiling/crackling noise (don’t worry, as this is what you want). Remove from heat and let rest for 10 minutes before serving.


  • Grind saffron threads and kosher salt in hand grinder. You may also add chorizo (with onions).
  • Rice should be from Valencia to get that al dente but flavorful Spanish paella taste.
Ilima Awards
Hawaii's Best