6 oz Bomba Rice or Calasparra Rice
3 Cups Hot Water
1 pinch Saffron
4 oz Diced Chicken Breast
2 oz Bilbao Chorizo, Sliced
2 oz Soffritto (Equal parts sautéed Yellow, Green, Red Bell Pepper
and Yellow Onion)
2 oz Green Beans, Blanched
2 Prince Edward Island Mussels
2 White Littleneck Clams
2 Black Tiger Shrimp
½ Lemon
Salt & Pepper to Taste


In a large sauté pan, brown the chicken and the chorizo in a little bit of oil over medium high heat.
Add the rice and toast for 1 minute, steep the saffron in the hot water.


A little at a time add the hot saffron water to the rice and meat mixture stirring frequently until rice is mostly cooked.


Fold in the Soffritto and the green beans, place either in a flat bottom paella pan or in a baking dish and top with the seafood.


Bake at 400 degrees for 15-20 minutes or until browned and slightly crispy on top.


Remove from oven and squeeze lemon over the paella, serve and enjoy.


Number of Servings: 5
Prep and Cooking Time: 1 hour


Recipe by: Nathan Deters
Restaurant Name: La Bodega