Paella Mariscos Recipe

Paella Mariscos Recipe

Elevate Summer flavor and style - Spanish seafood paella with crusty bread, served on warm, tactile porcelain tableware.


  • 4 cups Bomba rice 
  • 1lb Spanish chorizo, chopped
  • 4 cloves garlic, thinly sliced
  • 1 medium Spanish onion, chopped
  • 1-2lbs large shrimp or prawns, deveined
  • 1 lb mussels, cleaned
  • 2-dozen little neck clams
  • 1 cup green peas, frozen or fresh
  • Pinch of saffron
  • 2-½ qts chicken stock
  • ¼ cup extra virgin olive oil


  1.  Starting with a paella pan or large sauté pan, heat the oil over high heat, add the chorizo and cook till browned, transfer to a plate. 
  2. In the same pan, add the onion and cook till translucent. Add garlic and stir for 1 minute followed by the rice. Cook rice stirring making sure to coat all the grains of rice with oil. 
  3.  Add half the stock to rice and stir in chorizo, and saffron till the rice and stock has taken on a strong ochre hue and the saffron is aromatic. Pour in remaining stock and ad the shrimp, peas mussels and clams. 
  4.  Cover pan with foil and let cook on medium high for 20-30 minutes. 
  5.  Once rice is cooked and stock has been absorbed, take off heat, cover with chopped parsley, and serve with crusty bread a slice of lemon, some aioli is a good addition.

Delicious paella mariscos with crusty bread, served on porcelain Terra tableware in leather and stone glazes.

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