Paella de Mateo

This is Matt’s creation after quite a bit of research of different recipes online and his own palette preferences. Can be made with chicken or scallops in addition to the shrimp and chorizo.


1/4 cup extra-virgin olive oil
12-16 oz Spanish chorizo sliced (Uzinger’s is best)
1/2 large onion, diced
1 large red pepper, 1/2 slices
4 cloves garlic, minced
1 cup diced vine-ripened tomatoes (about 1 1/2 tomatoes)
1/2 lb fresh green beans
1 tablespoon paella seasoning (or spice mixture below)
1 large pinch saffron threads
1/2 cup dry white Spanish wine
1 lb chicken boneless thighs, cut into small bite size pieces (or scallops for seafood variant)
2 cups (500 grams dried) Bomba rice (or substitute Calasparra)
6 cups chicken stock
1 lb (16 to 20 count) extra-large shrimp, peeled and deveined, tail on

For alternate spice mixture:
1 Tsp cumin
1-1/2 Tbsp smoked paprika
1 tsp thyme
1 bay leaf


  1. Prepare spice mixture if paella spice not available; combine paella spice or spice mixture with saffron in wine and set aside.
  2. Put 1/4 cup olive oil in a paella pan or 20-inch skillet. Heat until hot but not smoking (paella pan heats quickly). Add the chorizo and brown lightly on both sides, about 3 to 5 minutes. Remove from burner and remove chorizo from pan and set aside.
  3. Add the onions, red pepper, garlic, green beans, and tomatoes and cook over medium heat, stirring frequently, until onions are soft, about 3 to 5 minutes. If using chicken, add to pan and cook, stirring, just until chicken is no longer pink on the outside, as it will simmer for a good length of time.
  4. Add 2 to 3 cups stock, bring to simmer, then add the rice, chorizo and the spice/wine mixture. Stir well to combine, then smooth it out to an even layer (you should have just a layer of liquid between 1/4 and 1/2 inch on top) and allow to come back to a low simmer.
  5. Push the shrimp down into the simmering mixture (and do the same with scallops if using them) so they are covered by the liquid, being careful not to stir the mixture. Simmer low to medium; rotate pan periodically.
  6. Add stock as needed to maintain that very thin visible layer for 20 minutes, but do not move the rice around. After 20 minutes check rice and continue to cook, adding stock, until all visible liquid is absorbed and rice is tender but not mushy, from 5 to 15 minutes. Keep heat high enough to develop socarrat in bottom of pan. Serve and enjoy.


8 servings



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