Chicken Paella

  • 4 cups chicken stock
  • 1 pinch saffron
  • ¼ cup Spanish olive oil
  • 4 lb. boneless, skinless chicken thighs – cut in strips
  • 2 tbsp sweet paprika
  • Salt & pepper to taste
  • 1 large red pepper, julienned
  • 1 cup green beans
  • 1 15oz. can crushed tomatoes
  • 3 garlic cloves, chopped
  • 2 cups Bomba rice, or a short grain rice (you can use long grain but it is not traditional)
  • ½ cup sweet peas
  • ½ cup Pimentos or roasted red peepers, diced
  • 1 lemon cut in half.
  1. Add chicken stock to sauce pan and bring to a slow boil. Add saffron and salt to taste. Turn off the heat add leave stock to be infused with saffron.
  2. Place paella pan on burner on medium high heat. Add olive oil till you see light smoke. Add chicken till it browns. Add paprika, salt and pepper, continue cooking for 5 minutes. Add green beans and red peppers and saute for 5 minutes. Add tomatoes and garlic, stir well. Saute for an additional 5 minutes.
  3. Add the warmed chicken stock to paella pan. Stir all ingredients well. Bring to a boil. Add rice and mix well. Once you add the rice and have mixed well, do not stir paella again. Lower temperature to a Low Heat and SIMMER rice for 20-30 minutes depending on your heat source. The rice will absorb all the chicken stock.
  4. Once you can not see any more liquid. Turn off heat, cover with a towel for 10 minutes. The rice will continue absorbing the stock and all its delicious flavors.
  5. Remove the cover and garnish with peas and pimentos. Place lemon half in middle of paella and squeeze the other half of lemon on paella.

Seafood Paella

  • Spanish Olive oil
  • 1.5 lbs. shrimp
  • 1.5 lbs. scallops
  • ½ lbs. mussels
  • 2 tbsp. sweet Spanish paprika
  • 1 pinch Saffron
  • 1 cup fresh green beans
  • 1 cup red bell pepper, julienned
  • 2 cloves garlic, chopped
  • 1-15oz. can crushed tomatoes
  • 4 cups chicken stock (may substitute with vegetable or seafood stock)
  • 2 cups Bomba rice (short grain rice)
  • ¼ cup baby peas
  • ¼ roasted peppers, julienned
  • 1 lemon, cut in half
  • salt & pepper to taste
  1. Pour stock into sauce pan and heat. Add salt and saffron to infuse.
  2. Marinate scallops and shrimp in olive oil, paprika, salt and pepper. Let set for 30 minutes.
  3. In the paella pan add olive oil to coat bottom. Bring temperature to medium high heat. Brown scallops for 2 minutes per side. Remove from pan.
  4. Add green beans and red peppers, sauté for 5 minutes.
  5. Add garlic and tomatoes, sauté for 5 minutes.
  6. Pour warm stock to paella pan. Cook till the stock starts to simmer rapidly. Add rice LOWER the temperature to Medium low heat and cook for 10 minutes.
  7. Return browned scallops to paella pan, add mussels and add shrimp. Make sure to tuck them into rice. Cook additional 10 minutes or until the stock is absorbed by the rice.
  8. Turn off heat to pan and cover with towel. Leave covered for 10 minutes.
  9. Remove the cover and garnish the paella with peas, roasted red peppers, and juice of lemon.

Camarones al Ajillo – Shrimp In Garlic Sauce


1 pound shrimp shelled and deveined
1/4 cup olive oil
1 tablespoon butter
4 tablespoons garlic, minced
1/4 cup vino seco or dry white wine
juice of 1 lime
1/4 teaspoon oregano
pinch of cumin
dash of hot sauce
salt to taste
1/4 cup parsley, finely chopped

Arroz con Pollo (chicken and brown rice)


Arroz con Pollo (chicken and rice)
1 1/2 pounds boneless skinless chicken breast, cut into 2″ squares
1 1/2 pounds boneless skinless thighs, cut into 2″ squares
1 tablespoon dried oregano
1 tablespoon ground cumin
2 tablespoons lime juice
2 tablespoons olive oil
1 medium spanish onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
3 garlic cloves, minced
2 cups brown rice
1 teaspoon saffron threads
1 cup vino seco (dry white wine)
1 tablespoon tomato paste
4 cups chicken broth, fat-free, reduced-sodium
2 bay leafs
salt & pepper to taste
1 15 oz. can low-sodium, early young sweet peas, drained
1 small jar red pimentos, chopped

Garlic Butter Shrimp Scampi

2 Tablespoons olive oil
tablespoons butter
4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
1 1/4 pounds (600 grams) large shrimp prawns, shelled with tails on or off
Salt and fresh ground black pepper to taste
1/4 cup dry white wine or broth
1/2 teaspoon crushed red pepper flakes or to taste (optional)
2 tablespoons lemon juice
1/4 cup chopped parsley
  1. Heat olive oil and 2 tablespoons of butter in a large pan or skillet. Add garlic and sauté until fragrant (about 30 seconds – 1 minute). Then add the shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip.

  2. Pour in wine (or broth), add red pepper flakes (if using). Bring to a simmer for 1-2 minutes or until wine reduces by about half and the shrimp is cooked through (don’t over cook your shrimp).

  3. Stir in the remaining butter, lemon juice and parsley and take off heat immediately.

  4. Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).