Recipe courtesy of Mark Motta


  • Level: Easy


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.
Let's Get Cooking!

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2 Reviews

Ken F.

This Paella is much better than most I have had in restaurants. I did make a few changes that I think make the recipe better: 1) used Better Than Bouillon chicken stock rather than make my own 2) used roasted garlic for more flavor depth and added it after the onions and rice had mostly cooked 3) used 2 tenderized Calamari steaks, cut into half inch cubes instead of the cod ? I like the flavor and texture better 4) added a can of anchovies to boost the flavor depth 5) used Basmati rice, again for the flavor 6) used a jarful of roasted red peppers rather than a fresh pepper 7) used hot linguica and skipped the hot sauce. Don?t skimp on the saffron if you want this to taste fantastic.

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