This is one of the most famous dishes in Spain. The rice-based stew of chicken, seafood, sausage and saffron is named for the two-handled, shallow cooking vessel named paellaera, from which it is served.


  • 2 tablespoons olive oil
  • 1 clove garlic
  • 1 frying chicken, cut into serving pieces
  • 1 (6 to 8 ounce) chorizo sausage
  • 3 tomatoes, chopped
  • 1 onion, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 teaspoon paprika
  • Salt and black pepper, to taste
  • 1 fresh artichoke, cut into eighths, with choke andtough outer edges removed
  • 3 cups chicken broth
  • 1 cup tomato sauce
  • 2 cups rice, uncooked
  • 1 1/2 teaspoons saffron threads, soaked in warm water
  • 1 pound raw shrimp, peeled
  • 1 cup fresh or frozen green peas
  • 12 large Spanish olives
  • 12 scallops
  • 2 tablespoons chopped pimento
  • 2 pounds cleaned mussels or clams
  • Fresh parsley
  • Fresh lemon wedges


  1. Heat oil in a large, heavy iron skillet or paella pan. Add garlic and cook a few minutes; remove and reserve garlic.
  2. In the same skillet, brown chicken and sliced chorizo; drain fat.
  3. Add tomatoes, onion, bell pepper, paprika, salt, pepper and artichoke pieces to chicken and chorizo. Cook for 10 minutes.
  4. Add chicken broth and tomato sauce. Bring to a boil.
  5. Add rice and saffron. Reduce heat and simmer, uncovered, 15 to 20 minutes.
  6. Bake 10 to 15 minutes longer.
  7. Add shrimp, peas, olives, scallops, pimento and reserved garlic; tuck in mussels or clams (opening-side up) and reserved garlic. Bake 10 to 15 minutes longer or until mussels are open and shrimp are cooked.
  8. Garnish with parsley and lemon wedges.