Clarinette's Cook

Cooking Management

La Paella Du Chef !


Today’s recipe is by my friend Jon Pincus who describes him self as:

“I’m a strategist, writer, entrepreneur, and activist in the Seattle area who also enjoys travel, hiking, dancing and cooking. my Dad was a Spanish professor, and we visited Sevilla, Madrid, Barcelona, Malaga, and elsewhere as I was growing up, so I’ve always enjoyed Spanish food — and sangria, which goes great with paella!”


1 tsp saffron threads, infused into 2 Tbsp of hot water
3 tbsp oil
2 small red onions (or 1 large one)
4 cloves garlic
250 g tomatoes, chopped
1 1/2 small red peppers: 1 chopped, 1/2 cut into strips
1 small red chile, seeded and minced
2 chorizo sausages, sliced
1 vegetarian “soyrizo”

250 g cod
12 shrimp, cleaned and deveined
12 clams
optional: 500g calamari, cleaned and cut
optional: 8 mussels

400g medium-grain paella rice
1.25l vegetable stock, simmering
75 ml shelled green peas


1. add the cod to the vegetable stock; cook for 5 minutes. transfer to a colander, run under cold water and drain. add the shrimp and calamari to the stock; cook for 2 minutes; run under cold water and drain. reserve.

2. add 1 Tbsp of oil to the paella pan over medium heat. cook the chorizo for 5 minutes; reserve. add the onion and saute until softened. add the saffron and its soaking liquid, garlic, and chile; saute for 1 minute, stirring. add the tomato and chopped red pepper; sautéed 2 minutes. add the rice and cook, stirring, for 1 minute. add most of the stock and bring to a boil. let simmer, uncovered, for roughly 20 minutes until the rice is mostly cooked; if necessary add more stock. add the clams and cook for another 8 minutes, until the liquid has been absorbed.

3. saute the soyrizo in a small non-stick frying pan. add the soyrizo, chorizo, seafood, green peas, and red pepper strips to the paella pan. cook for 2 more minutes. remove from heat, cover, and let stand for 5 minutes. serve with lemon wedges.

Bon appetit !!


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