• 1 1/4 cups white rice
  • a large pinch of saffron
  • 1 lb bag seafood melody (shrimp, bay scallops and calamari)
  • 8 oz chorizo, sliced
  • 1/2 sweet onion, chopped
  • 3 cloves garlic, chopped fine
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 lemon, cut in wedges for garnish
  • 2 cups chicken stock
  • 2-3 teaspoons fresh cilantro
  • olive oil


  1. Preheat large skillet. Add a a little olive oil. Add chorizo and cook until some fat renders. Add bell peppers, onions and garlic.
  2. Sauté for just a minute or so.
  3. Add rice, saffron and chicken stock. Bring to a boil and then reduce to a simmer. Simmer covered for 15 minutes.
  4. Remove lid and add seafood melody and fresh cilantro on top of rice. Return lid for another 5 minutes. Paella is done when shrimp have turned pink. Be very careful not to overcook seafood, it will be rubbery. Garnish with additional fresh cilantro and lemon wedges.