• Paula Anger

My Signature Paella

Last night I had my good friend, April, come over to visit, and I decided that I wanted to prepare my signature paella! I shared some pictures on Instagram and a lot of you asked me for the recipe, which I’m happy to share below (in 6 easy steps). I usually don’t consume sausage, but decided to add some, since I was not going to add any chicken to the paella. I’m also not a big fun of mussels and other seafood, but feel free to add anything you’d like, and to make it your own. Also, I used seafood broth because I couldn’t find any shrimp with the head still on, that would have allowed me to make my own. I marinated the shrimp and fish with red wine, as well as an amazing seasoning that I got from Ecuador, however, you can marinate them however you’d like. Don’t forget to make sure that the fish, shrimp and any other seafood or protein you'll be using are well seasoned, as this will have a big impact on the overall taste of your paella.


- 2 tomatoes

- 1 red pepper

- 1 green pepper

- 1 lemon

- 1 yellow onion

- 5 garlic cloves

- 2 pounds large shrimp

- 1 small jalapeno

- Salt and pepper

- Paprika

- Red flakes

- Fresh parsley

3 pieces of Mahi

- 2 cups seafood stock #swansonstock

- Olive oil #filippoberio

- 1 can of peas #naturallybetter

- ½ cup of red wine #fronterawine

- 3 cans of marinated octopus #iberiaoctopus

- 3 boxes of yellow rice #zatarainsrice

- 3 hot Italian sausage #romanbrand

Prep time: 30 minutes Cook time: 35 minutes Yield: about 8 servings (1 1/2 cups of paella each)

How to Make it:

Step 1. Start by dicing the onion, red and green peppers, garlic, and tomatoes

Step 2. Combine these in the frying pan with hot oil; add salt, pepper, paprika, and red flakes to your preference. Cook them in medium to high heat until some liquid starts forming (which is ok). Stir every now and then.

Step 3. While this is cooking, marinate the fish and shrimp, and cook them, along with the sausage, in red wine. Once they’re ready, set them aside.

Step 4. Add the yellow boxed rice to the vegetables as instructed on the package however, when adding the last 2 cups of water to the rice, substitute the seafood stock for the water.

Step 5. Let this cook and once the rice is ready, add the peas, fish, octopus, shrimp, and sausage to the mixture. When adding the octopus, make sure to drain the oil. (I just use the oil from one can for flavor but if you use all three, the rice will become too oily). Cook on low heat for about 5 minutes.If you prefer the rice to be more yellow, you can add ground annatto (safrón). This would actually add extra good flavor. Add half of a lemon to the rice, stir.

Step 6. Cut some parsley, and add to the mixture, stir. Save some chopped parsley for garnishing. Serve with bread on the side


Stay creative and fun!



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