Traditional Paella (Chicken Stock)

Exotic ingredients brought together to add intense flavors in a familiar application. Featuring Custom Culinary® Master's Touch® Chicken Base, Traditional Paella consists of pork, chicken, onions, red peppers, green peppers, arborio, saffron, clams, mussels, shrimp, chorizo, tomato, carrots, peas, kalamata olives, green olives, and scallions.

Made with:

What You'll Need

Amount Ingredients
12 oz. Pork, Lean, Diced
1 lb. Chicken Breast
2 oz. Olive Oil
1 Tbsp. Garlic, Chopped (1-2 Cloves)
4 oz. Onions, Small Diced
4 oz. Red Peppers, Small Diced
4 oz. Green Peppers, Small Diced
12 oz. Arborio Rice, Medium Grain
1 tsp. Saffron, Crushed
24 oz. Water, Hot
1-1/2 Tbsp. Custom Culinary® Master's Touch® Chicken Base
10 each Clams, Fresh Cleaned
10 each Mussels, Fresh, Cleaned
10 each Shrimp, Peeled and Deveined
4 oz. Chorizo, Cooked and Sliced
4 oz. Tomato Concassé*, Small Diced
2 oz. Carrots, Small Diced
2 oz. Peas, Fresh or Frozen
2 oz. Niçoise or Kalamata Olives, Pitted
2 oz. Green Olives, Pitted
1 oz. Scallions/Green Onions, Sliced
2 each Lemons, Juiced

  1. In a classic covered Paella or Braising Pan over high heat, brown pork and chicken in olive oil. Remove and reserve.
  2. Add garlic, onions, red and green peppers. Sauté 1-2 minutes until onions are tender.
  3. Add rice and saffron, stir until rice is coated with oil.
  4. In a separate 1 quart container blend hot water and Master's Touch Chicken Base into a fully seasoned stock.
  5. Add all stock to rice mixture. Bring to a boil, cover and place it in a 400°f oven and cook 8 minutes.
  6. Remove from oven, place clams & mussels on top of rice. Check rice periodically and add additional chicken stock if needed. Replace cover and return pan to the oven for 5 minutes.
  7. Add shrimp, chorizo, tomato concassé, carrots and peas. Return the pan to the oven and cook the paella until shrimp is cooked and all ingredients are very hot. (Approx. 5-8 minutes).
  8. To Serve; remove pan from oven and garnish paella with olives and scallions. Drizzle with the juice of 2 lemons, and allow to rest 10 minutes. Wedge the remaining lemons and serve with the paella.