copyright 2017


  • 3 tbsp. olive oil
  • 2 cups chicken broth
  • 1 large onion, diced
  • 2 cups white rice, soaked in water for 15 minutes and then drained
  • 4 garlic cloves, chopped
  • 1 large red bell pepper (cut into strips)
  • 2 large pinches of Spanish saffron threads
  • 1 Schwartz Spanish Paella shots
  • 1 large tomato, diced
  • 1 cup green peas
  • 1/4 kg. medium to large shrimp (peeled and deveined)
  • 1/4 kg. clams or mussels
  • 1/4 kg. medium squid (cut into rings)
  • Salt and pepper
  • fresh parsley and 2 hard-boiled eggs to garnish


copyright 2017



  1. In a large deep pan, heat 3 tbsp. olive oil. Turn the heat to medium-high and add onions and garlic. Sauté for 2 minutes then add the rice, cook for 3 more minutes, stirring regularly. Pour in chicken broth, continue stirring.
  2. Stir in paella shots and saffron threads. Stir in the chopped tomatoes, green peas and red bell pepper. Bring to a boil and let the liquid slightly reduce, then cover and cook on low heat for 20 minutes.
  3. On a separate skillet, sauté shrimp, squid and clams. Season with salt and pepper. Wait until shrimps turn pink and or clams start to open. Set aside.
  4. Spread the shrimp, clams and squid over the rice, pushing it into the rice. Garnish with parsley and hard-boiled eggs.
  5. Serve and enjoy!




Quick tips:

For this dish, I used jasmine rice. Ideally, short grain rice is much preferred.

Paella Shots is a great alternative for cayenne and paprika (if these are not available in your local grocery stores).









I would love to hear from you! 🙂


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