Photography by Tucker & Bevvy Catering
Course: Main Course
Author: Tucker & Bevvy Catering


  • Large Wok or Cast-Iron Skillet
  • Rice Cooker
  • Bowl



  • 12 Shrimp Recipe Below - Make Ahead of Time
  • 1 lb. Chicken Breast Tenders Diced
  • ½ lb. Portuguese Sausage Diced
  • 1 Red Onion Sliced
  • 3 Cloves of Garlic Minced
  • Cup Tamari
  • 1 Cup Grape Tomatoes Halved
  • 2 Packed Cups Spinach Leaves
  • 2 + 1 Tbsp. Olive Oil
  • 1 Roasted Red Pepper Recipe Below - Make Ahead of Time
  • ½ Cup Chopped Scallion

Saffron Rice

  • ½ Cup Water
  • Gram Saffron Threads
  • Cups Chicken Stock
  • Cups Jasmine Rice


Prepare Saffron Rice.

  • Boil ½ cup water and pour over saffron threads. Stir/steep until yellow and room temp.
  • Cook saffron tea, chicken stock, and rice in a rice cooker

Prepare Roasted Red Pepper.

  • Preheat oven to 400 degrees and roast 1 whole red pepper until skin turns black (20 minutes).
  • Steam in a covered bowl, peel, de-seed, and slice.

Prepare Paella.

  • Prep a large wok or cast-iron skillet over high heat. Sautee shrimp with 2 tablespoons olive oil until pink, remove, and set aside.
  • Stir-fry Portuguese sausage until oil renders, half-cooked.
  • Add garlic, onions, 1 tablespoon olive oil, and chicken, allowing to brown one side, then stir fry until cooked.
  • Add rice and drizzle tamari. Stir-fry but don’t over stir.
  • When rice is steaming add the tomatoes and spinach, toss a few times and it’s done.
  • Garnish with shrimp, red peppers, and scallions.
  • Serve and enjoy!