The Sun Also Rises Paella Recipe

Name: The Sun Also Rises Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Spanish style bomba rice (or substitute Arborio or carnaroli rice, but it must be a short grained rice); 2 cups chicken stock; 1 shallot, chopped; 2 cloves garlic, chopped; 1/4 pound Spanish style chorizo sausage (see notes on sources); 1 piquillo pepper, cut into strips (or substitute roasted red pepper); 1/4 pound green beans, preferably the smaller French haricot (or substitute lima beans); 1 pound chicken wings; 1/2 pound fresh, alive, alive-o clams (don't even think about substituting canned clams); 4-6 head on, shell on, shrimp or prawns, depending on their size; A generous pinch or pinches of saffron threads, not the orange colored saw dust; Sea salt and pepper

Try this homemade The Sun Also Rises Paella recipe the whole family will love. Made with Spanish style bomba rice, chicken stock, shallot and garlic. Ea…

This The Sun Also Rises Paella relies on simple, everyday ingredients such as chicken stock, shallot, chopped, garlic, chopped and chicken wings. It comes together quickly and makes 4 servings, at about 669 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1 cup Spanish style bomba rice (or substitute Arborio or carnaroli rice, but it must be a short grained rice)
2 cups chicken stock
1 shallot, chopped
2 cloves garlic, chopped
1/4 pound Spanish style chorizo sausage (see notes on sources)
1 piquillo pepper, cut into strips (or substitute roasted red pepper)
1/4 pound green beans, preferably the smaller French haricot (or substitute lima beans)
1 pound chicken wings
1/2 pound fresh, alive, alive-o clams (don't even think about substituting canned clams)
4-6 head on, shell on, shrimp or prawns, depending on their size
A generous pinch or pinches of saffron threads, not the orange colored saw dust
Sea salt and pepper

1
Get your mise set up. Chop the shallots and garlic, slice the chorizo and cut into half moons or pie shaped wedges, and slice the piquillo. Trim the beans by yanking the strings if necessary, clipping the ends and then slicing them in half. Blanch them in boiling water and then quickly plunge them into an icy bath to set the color.
2
Start a fire going on your Weber or whatever grill you are using (assuming you are cooking outside). Get your stock to a steady, but slow simmer. For this I prefer to use a small Burton butane burner because the stock is right there as soon as I'm ready to use it. Otherwise have your broth on the cooktop close at hand to you paella pan.
3
Add a pinch of saffron to your simmering stock.
4
Place your pan on the grill grate or gas burner (please note that you will need a lid of some kind, closing the kettle up, or a flat lid that fits your pan, or in estrema; tin foil. This is because once the shellfish go in it all has to be covered up so that your little mollusks steam up and open (hopefully)).
5
Your grill is hot? Yeah? Spread some olive oil around, along with shallot, garlic and that beautiful chorizo. Get that sizzling a bit.You could splash in a little bit of white wine right now to deglaze. Add the chicken wings and brown those. When the wings are colored up and a bit crispy, remove them temporarily to a plate on the side.
6
Add the rice and push it all around with a wooden spoon or spatula. Add your hot broth all at once (you're not making risotto). Maybe add some more saffron, but working quickly, arrange beans and peppers---fan them out to look pretty. Once you've added the stock you are not going to stir it anymore. Just keep that hot flame going underneath.
7
After about 15 minutes add your clams, prawns, scallops etc. as well as the chicken wings. If you are using snails add those now too. Cover again. Allow up to 5-7 minutes for this to finish. You will know when the clams pop open of their own accord. Discard clams that don't open. Better safe than sorry. Now, plate it up!
8
Notes to cook: finding good chorizo might sound difficult but actually it's not. Most Spanish charcuterie is prohibited by the idiotic agencies that prohibit this stuff. However La Espanola www.donajuana.com has created a specialty of recreating regional Spanish sausages. I've been buying their products for more than 20 years. I'm willing to bet that if you dine in a Spanish restaurant in the USA the chorizo that you are eating was manufactured at their family run plant in Harbor City. Another great American success story. Other Spanish products (including paella pans) can be ordered from The Spanish Table or Tienda on-line.

669

kcal

Calories

Fat

Carbs

100

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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Frequently Asked Questions

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

You need 12 ingredients. The key ingredients include: 1 cup Spanish style bomba rice (or substitute Arborio or carnaroli rice, but it must be a short grained rice), 2 cups chicken stock, 1 shallot, chopped, 2 cloves garlic, chopped, and more.

Yes, The Sun Also Rises Paella falls under the Meat & Poultry 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.

Quick Info

Servings
4 servings
Calories
669 kcal
Category
Meat & Poultry

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