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Makes 6 to 8 servings

Manoli’s special touches have now been incorporated into my own paella, but I must confess I haven’t yet decided to toss out my measuring cups. The recipe that follows is a combination of what we prepared in Granada and the paella I have made for many years in my own cooking classes. It’s a user-friendly and memorable meal that can be changed to suit your guests, and whether or not you choose to measure rice by the handful or the cup is up to you!


  • shrimp 12 to 24 medium, shells removed and reserved
  • mussels 24
  • clams 1/4 lb
  • squid 2, cleaned, cut into rings
  • Olive oil for frying
  • chicken legs, thighs or breasts 6 to 8 bone-in serving pieces
  • lean pork 4 oz, cut into ½ “ cubes
  • garlic minced, 1tsp
  • onion chopped, l/2 cup
  • red and green bell peppers l/2 of each, thinly sliced
  • artichoke hearts 1 tin or 4 fresh, quartered
  • ripe tomatoes 2 large, chopped
  • medium or long grain rice 2 cups
  • saffron threads l/4 tsp, crushed
  • chicken stock or water 3 cups, boiling
  • dry white wine 1 cup
  • smoked chorizo sausage 1/2 lb, sliced
  • Peas l/2 cup, fresh or frozen
  • lemons 2, each in 6 wedges
  1. Shell and devein shrimp. Set aside, reserving shells and heads.
  2. Scrub mussels and clams thoroughly under cold running water. Clean and slice calamari; set mussels, clams and calamari aside.
  3. Pour enough olive oil into a large skillet to coat the bottom. Heat over medium-high heat.
  4. Season chicken with salt and pepper; add to hot skillet; cook until brown on all sides. Transfer to plate.
  5. In same hot skillet, adding more oil if needed, cook pork, garlic, onions, red and green pepper, artichokes and tomatoes until most of the moisture evaporates. Set aside.
  6. Meanwhile, in saucepan or in microwave, heat stock or water with shrimp shells.
  7. When hot, strain to remove shells. Discard shells.
  8. If cooking outdoors, preheat gas barbecue to hot, or charcoal to white-hot coals. Grill should be 3 inches above coals and must be sturdy.
  9. In same large skillet or paella pan over medium heat, combine pork mixture, rice, l teaspoon salt, and saffron. Add boiling stock and wine; stir to mix. As soon as mixture boils again, quickly arrange chicken, chorizo and seafood on top, making sure that clams and mussels have their hinges facing down.
  10. Transfer pan to barbecue and let paella cook, boiling rapidly, for 15 to 18 minutes, or until all liquid is absorbed. Do not stir during cooking but check often and add more liquid if needed.
  11. When paella is done, scatter peas on top, remove from grill, cover with towel or foil and let stand for 5 minutes.
  12. Serve directly from pan, garnished with lemon wedges.


Substitute rabbit for chicken. Lobster, crab claws or other shellfish may be added.

To cook indoors: bring to a boil on stovetop. Transfer to pre- heated 400E F oven and cook on lowest rack for 25 to 30 minutes or until liquid is absorbed and rice is cooked.

To cook on stovetop: turn heat to medium and simmer for 15 to 20 minutes.