Recipe courtesy of Columbia Restaurant
Episode: Viva Florida
55 min
30 min
4 to 6 servings


  • 1/2 teaspoon saffron
  • 4 cups chicken stock
  • 1/2 cup Spanish extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 medium tomatoes, chopped
  • 1 large Spanish onion, chopped into eighths
  • 1 large green pepper, chopped into eighths
  • 1 pound boneless chicken breast, cut into 1-inch pieces
  • 12 ounces boneless pork loin, cut into 1-inch pieces
  • Salt and freshly ground black pepper
  • 12 ounces shrimp, 36-40 count
  • 8 ounces squid, tentacles and tubes, cut into 3/4-inch-wide tubes
  • 12 scallops, 10-20 count
  • 8 littleneck clams
  • 8 mussels
  • 2 cups long-grain rice
  • 1 whole bay leaf
  • 1/4 cup dry white wine
  • 1/2 cup small peas, cooked
  • 4 white asparagus tips
  • 2 roasted red peppers, cut into strips


Preheat the oven to 400 degrees F.

Pulverize the saffron to create a powder using a mortar and pestle, and then add to a saucepan with the chicken stock and heat. Allow the saffron to dissolve; keep warm until ready to use.

Heat the oil in a large Paella pan or large ovenproof casserole and saute the garlic, tomatoes, onions and green peppers until the onions are transparent. Add the chicken and pork, sprinkle generously with salt and black pepper, and cook until the meat is lightly browned on all sides. Add the shrimp, squid, scallops, clams and mussels and saute for 1 minute. Pour in the saffron chicken stock, rice and bay leaf; stir well. Bring to a boil, and then cover and transfer to the oven to bake until the rice is done, about 20 minutes.

For garnish and assembly: Sprinkle the paella with the wine and garnish with the peas, asparagus tips and roasted red peppers. Serve out of the pan.


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