Eating House Paella


Course: Main Course
Author: Roy Yamaguchi


  • Sauté Pan


Paella Base Sauce

  • 1 Cup Chorizo Sausage
  • 2 Cups Onions (Diced)
  • 1 Cup  Roasted Red Bell Pepper (Diced)
  • 1 Cup Tomato (Diced)
  • 1 tsp. Paprika
  • 1 Tbs. Garlic (Chopped)


  • 1 oz. Onion (Diced)
  • 1 oz. Pimento (Diced)
  • 1 tsp. Garlic
  • 6 oz. Arborio Rice
  • 1/2 Cup White Wine
  • 4 Threads Of Saffron
  • 1 qt. Lobster Stock
  • 4 ea. Tiger Shrimp (Cleaned And Deveined)
  • 6 ea. Clams
  • 3 oz. Boneless, Medium-Diced Chicken Thigh
  • 2 oz. Portuguese Sausage (Diced)
  • 2 Cup Chicken Stock


Prepare Paella Base Sauce.

  • Sauté chorizo, onions, and garlic until slightly brown.
  • Combine tomatoes, roasted red bell peppers, and paprika.
  • Turn heat down to low and allow to stew until tomatoes start to reduce and sauce thickens. Remove from heat and put aside.

Prepare Rice.

  • Sauté onions, garlic, and pimento with a little olive oil.
  • Add rice, saffron, and white wine, stirring while the rice absorbs.
  • Add 1⁄3 of the lobster stock, again waiting for the rice to absorb the stock.
  • Add next 1⁄3 of the lobster stock and the paella base with diced chicken and Portuguese sausage.
  • Once the stock starts to absorb into rice add clams, remaining lobster stock, and 2 C. chicken stock. Turn down the heat and add shrimp on top. Cover for 3 minutes. Remove cover and stir. 
  • Season with salt and pepper to taste; finish with fresh parsley.