Paella of Santa Barbara Recipe

Name: Paella of Santa Barbara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper, grilled, peeled, seeded and julienne; Lemon wedge, for garnish; 1 pound tomatoes; 1 pound farmer's market vegetables, coarsely chopped, (e.g. mushrooms, fennel, zucchini, asparagus); 1/4 cup olive oil; 1 pound Spanish chorizo; 2 cups Arborio and short grain rice; 1/2 teaspoon saffron threads; 1/2 cup almonds, finely ground; 2 teaspoons fresh herbs, chopped; Salt and pepper; 5 cups chicken or vegetable or fish stock; 2 pounds mussels (cleaned); 2 pounds shrimp; 1 pound firm flesh fish

Servings: persons

1 red bell pepper, grilled, peeled, seeded and julienne
Lemon wedge, for garnish
1 pound tomatoes
1 pound farmer's market vegetables, coarsely chopped, (e.g. mushrooms, fennel, zucchini, asparagus)
1/4 cup olive oil
1 pound Spanish chorizo
2 cups Arborio and short grain rice
1/2 teaspoon saffron threads
1/2 cup almonds, finely ground
2 teaspoons fresh herbs, chopped
Salt and pepper
5 cups chicken or vegetable or fish stock
2 pounds mussels (cleaned)
2 pounds shrimp
1 pound firm flesh fish

1
Roast or grill bell pepper.
2
Peel, seed, julienne and reserve for garnish.
3
Cut lemon wedges and reserve as well.
4
Chop tomatoes, mushrooms and the other vegetables we found at the market.
5
Saute in the olive oil and allow to cook until liquid evaporates.
6
Cut the chorizo into 1-inch rings and saute for 5 minutes (separately).
7
Add chorizo to the vegetables in your paella pan.
8
Add rice, saffron, almonds, herbs, salt and pepper.
9
Top with stock.
10
Stir well and bring to a boil.
11
Cover and allow to simmer 12 to 15 minutes.
12
In the meantime, clean your seafood.
13
Then at 15 minutes, add seafood and cover.
14
Allow to cook 6 to 8 minutes longer.
15
Serve immediately, garnishing with the bell pepper strips and lemon wedges.

1317

kcal

Calories

Fat

Carbs

159

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 red bell pepper, grilled, peeled, seeded and julienne, Lemon wedge, for garnish, 1 pound tomatoes, 1 pound farmer's market vegetables, coarsely chopped, (e.g. mushrooms, fennel, zucchini, asparagus), and more.

Yes, Paella of Santa Barbara falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Paella of Santa Barbara

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions