Paella alla Majorcana



½ tsp. garlic, chopped
1 pc. Onion, coarsely chopped
½ cup olive oil (extra virgin)
1/8 tsp. saffron, extracted
1 cup pork, cubed
1 cup chicken meat, cubed
1/3 cup ham, sliced & cubed
1/3 cup chorizo de bilbao (Spanish sausage), sliced
½ cup squid, cut into rings
12 pcs. shrimps, unpeeled
2 med. crabs, quartered
12 pcs. mussels, blanched & on a half shell
12 pcs. clams, blanched & on a half shell
2 cups uncooked rice (short grain California or Calrose)
½ tsp. paprika picante (bilbao)
salt & pepper to taste
½ cup tomato sauce
3 to 4 cups chicken or seafood stock
2 pcs. red pepper, roasted & sliced
½ cup green peas, sauteed
6 pcs. fresh asparagus
2 pcs. hardcooked eggs, sliced
1 pc. lemon, sliced for squeezing



Step 1

Saute half of the garlic and onions in olive oil. Add the shrimps, crab, squid, clams and mussels until half cooked, then add the red pepper.

Step 2

Season with salt and pepper; set aside. In another pan, saute garlic and all the meats in the olive oil. Add paprika and saffron.

Step 3

In a paellera, saute the chorizo and onion in olive oil. Add rice and coat every grain.

Step 4

Add stock little by little until rice is double in size. Add more stock if needed.

Step 5

Bake in a paellera covered with foil at 350ºF for 40 to 60 minutes until cooked. Garnish with bell peppers, green peas, hardcooked eggs, asparagus and slices of lemon.

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