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Paella Recipe

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This recipe for Paella, by , is from Herring Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ed Rodrigues


1 lb medium shrimp shelled, deveined
1 lb mussels
6 hard-shelled clams, cleaned and steamed
1 lb scallops
6 single joint crab legs with claws
12 chicken drumettes, skinless
2 links garlic smoked sausage
1/2 cup finely chopped onion
1 tsp finely chopped garlic
1 medium red pepper seeded, 1 1/2in X 1/4 in
1 large tomato seeded and finely chopped
3 cups long grain rice
2 tsp salt
black pepper to taste
1/2 cup oil olive
1/4 tsp ground saffron, or threads pulverized
1/2 tumeric (optional)
6 cups boiling water
1 cup defrosted frozen petite peas
2 lemons cut lengthwise 6 wedges each

Boil crab, mussels, and clams in 7 cups of water for 6 minutes. Discard any mussels or clams that do not open. Remove clams, mussels and crab and set aside. Add saffron and tumeric (optional) to water. In a 12 inch paella pan or heavy skillet on medium high heat 1/2 of the oil and lightly brown chicken drumettes on all sides. Remove drumettes with slotted spoon. Add the remaining oil to skillet and add uncooked rice and stirring continuously lightly brown. Add onion and garlic cook for 2 minutes. Then add the tomato and stir for another 2 minutes. Add 6 cups of boiling water with saffron. The mussels and clams may have some sand/shells in them so don't use the water in the very bottom of the pan used to boil them. Bring to boil and reduce heat to medium low add salt and pepper. Cover and cook for 5 minutes. When water is reduced down to the top of the rice add shrimp, mussels, scallops, and clams. Evenly arrange and partially submerge clams and mussels open side up around the pan. Repeat process with shrimp, scallops, crab legs and sausage, Next make a star burst design with the drumettes. The narrow end of the drumettes facing the center. Sprinkle peas evenly over the top. Arrange the bell pepper evenly over the top of the paella. Cover the pan and place in a preheated 350 degree oven for approximately 15 minutes. Remove from oven and check rice for doneness. Set lid slightly ajar on the pan and let set for 5-8 minutes. Serve with lemon wedges. This can be cooked entirely on the stovetop, but by finishing it in the oven rice fluffs up larger and more evenly. This may be served with a simple salad of your favorite lettuce, green/black olives and sliced red onion.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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