Shared Plates Video – Chicken & Chorizo Seafood Paella with Chef Matt Richardson

It was not until the mid-nineteenth century that modern paella was created in an area around Albufera (a fresh water lagoon near the city of Valencia). At lunch time, workers in the fields would make the rice dish in a flat pan over a fire. They mixed in whatever they could find – such as snails and vegetables. For special occasions, rabbit and later chicken were added. Today paella is made in every region of Spain, using just about any kind of ingredient that goes well with rice.

Linguists believe that the word paella comes from the name of the pan it is made in – the Latin term patella, a flat plate on which offerings were made to the Gods.

Though worthy of the Gods, Chef Matt humbly invites you to either try this recipe at home or to come into Boca Bistro so that he can prepare it for you.

Boca Bistro’s Original YouTube Video – Trappin’ Paellas

Paella de Catalana
Chicken & Chorizo Seafood Paella (fits standard 21” pan)


  • 2 Tsp Salt
  • 1 Tsp Cracked black pepper
  • 3 oz Olive Oil
  • 5 oz Chorizo
  • 5 oz Diced Chicken
  • 1 oz Diced Shallots
  • 1 oz sliced garlic
  • 4 oz Julienne Bell Pepper
  • 4 oz Cauliflower florets
  • 3 oz diced tomato
  • 4 oz tomato puree
  • 1 tsp smoked paprika
  • 1 pinch saffron
  • 8 oz Calasparra rice
  • 6 16/20 Peeled and deveined shrimp
  • 6 Littleneck clams
  • 12 mussels
  • 1 Lemon
  • 1 Bunch parsley, fine chopped
  • 4 oz Drinkable white wine
  • Fish Stock

1. Preheat Oven to 425 degrees.
2. Over medium heat on stove top in Paella pan add olive oil, salt & pepper.
3. Add chicken and chorizo and sauté for 2-3 minutes.
4. Add garlic and shallots.
5. After a few minutes add cauliflower, bell pepper, and tomatoes.
6. After a few minutes add the rice, paprika, and saffron.
7. After rice is toasted deglaze with wine.
8. Add pureed tomato.
9. Add 12 oz of fish stock and let cook down on high heat until almost all stock is reduced.
10. Add clams and 6 oz more of fish stock and put in oven.
11. When most of the liquid is reduce (7-10 minutes) pull out of oven and put on medium heat.
12. Add shrimp and mussels and 3 more oz of fish stock.
13. Put back in the oven for 4-5 minutes or until shrimp is fully cooked and mussels are open.
14. Return to stovetop and reduce liquid completely over low heat.
15. Garnish with olive oil, parsley, and lemon wedges.

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