Pinot & Paella


3 cups Arborio rice

8 cups Seafood Broth (or chicken broth)

1 large white onion diced

3 cloves garlic

1 Large green bell pepper

1 14oz can diced tomatoes (not drained)

½ lb large shrimp

½ boneless skinless chicken thighs

1 lb diced linguica

½ lb mussels

1 lb clams

1 tbsp of thyme

½ tbsp parsley

½ tbsp paprika

1 pinch saffron

2 lemons quartered

salt and pepper to taste



-Peel and devein shrimp (leave tails in tack)

-Coat your paella pan with olive oil

-While preparing meats bring broth to a boil with saffron

-Turn to high heat

-Cook chicken thigh 2-3 mins per side

-Remove chicken from pan and add linguica cook for 2-3 mins

-Cook shrimp until no longer translucent

-Remove linguica from pan and sauté onion and bell pepper

-Leave vegetables in pan and add uncooked rice

-Sauté rice until lightly browned about 3-4 minutes

-Turn heat down to medium

-Add broth as necessary to fully cover rice

-Let steam 10-20 minutes adding broth as necessary

-Stir regularly!

-Stir paella and add seasoning (thyme parsley paprika)

-Add in shrimp, mussels, clams, linguica, and chicken

-Let cook until mussels and clams open

-Remove from heat and let sit 15 minutes prior to serving