recipe friday

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Many people love this dish but are intimidated by the thought of preparing it. Actually, this recipe takes all the worry out of preparing Paella and puts all the great taste in. Give it a try!


20 clams, mussels and prawns (peeled)
¼ C olive oil
10 chicken pieces
2 to 3 garlic cloves, minced
1 large onion, chopped
1 lb Chorizo sausage, cut in ½ inch slices
5 C saffron rice
2 tomatoes, finely chopped
32 oz chicken broth
½ C dry white wine
6 to 8 C water


Wash clams thoroughly, discard any open shells. Set aside

Remove beards on mussels and scrub shells well with a brush.
Discard opened, cracked, or heavy mussels. Set aside

Heat oil in 17” paella pan (or heavy skillet)
Add chicken and cook over medium heat until golden and juices run clear.

Add garlic and onion and cook until tender
Add sausage and cook until thoroughly heated
Add rice and cook, stirring constantly, until grains are coated with oil. 
Add tomatoes, broth, and wine, and bring to a slow boil.
Cook 20 to 30 minutes, stirring occasionally.
Add extra water as needed

Add seafood and cook 15 minutes or until prawns turn pink and mussels and clams open

Done -  And delicious too!


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