Recipe courtesy of Mark Motta


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  • Level: Easy
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1 medium onion, cut into large pieces

1 chicken, cut into pieces, carcass reserved

Salt and pepper

1/4 cup olive oil

2 cloves garlic, chopped

1 medium onion, chopped

2 cups rice

1/2 pound cod fish fillets

1/2 pound raw, peeled shrimp, shells reserved

1 pound clams

1 pound mussels

1 pound linguica, sliced into 2-inch pieces

1 red bell pepper sliced

2 cups shrimp/chicken stock

1/2 cup white wine

1/2 teaspoon saffron or substitute such as safflower, Sazon or Bijol

1 cup frozen peas

Hot pepper sauce


  1. In a large saucepan combine onion, chicken carcass, shrimp shells and enough water to cover all (at least 3 cups), and simmer for approximately 1 hour. Season to taste with salt and pepper. Reserve 2 cups for Paella.
  2. Rinse chicken pieces and pat dry. Season with salt, pepper. Saute in 1/4 cup olive oil until golden. Remove chicken and saute garlic, onion and rice for a few minutes. Add chicken back to skillet on top of rice, tuck in seafood and sausage. Add shrimp/chicken stock, wine, saffron and bell peppers. Cover and simmer 20 minutes. Sprinkle peas on top, cover again and continue to cook 10 additional minutes. Serve with hot pepper sauce.
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