Paella in Quince

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  • Yield: 4 servings
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1/4 cup extra-virgin olive oil, 4 times around the pan

1/2 pound pre-cooked chorizo, casings removed and cut into bite-size dice

3/4 pound chicken breast cutlets or tenderloins, diced into bite-size pieces

1 medium onion, chopped

4 garlic cloves, finely chopped or grated

1/2 teaspoon crushed red pepper flakes

1 fresh or dried bay leaf

4 to 5 fresh thyme sprigs

1 pound medium shrimp, peeled and deveined

Salt and black pepper

2 1/2 cups chicken stock

1 teaspoon turmeric (eyeball it in your palm)

1 envelope saffron powder or a pinch of threads

2 cups couscous

1 cup frozen green peas

1 lemon, zested and cut into wedges

2 piquillo peppers or 1 roasted red pepper, chopped

A generous handful of flat-leaf parsley, chopped

Hot sauce, to pass at table


  1. Heat the extra-virgin olive oil in a deep skillet over medium-high to high heat -- make sure to choose a pan with a tight fitting lid. Add the chorizo and render some of its fat, 1 to 2 minutes then add the chicken and brown, 2-3 minutes. Add the onions, garlic, red pepper flakes, bay, thyme and shrimp, season with salt and black pepper, and cook 3 to 4 minutes more. Add the stock and stir in the turmeric and saffron. Bring the stock to a boil, about 1 minute, then stir in the couscous, peas, lemon zest and piquillo peppers. Cover and turn off the heat. Let stand for 5 minutes then fluff with a fork. Remove the bay and thyme stems before serving. Top each serving of paella with some chopped parsley, hot sauce and juice from the lemon wedges.;