Spanish Grand Prix - Paella

This race is all about the food and drink, though for me they all are. Paella and Sangria are like a match made in heaven. Easiest Sangria recipe ever, plus Paella covered in all the yummiest things: shrimp, clams, and mussels. And tapas to start off this food love affair.


5 Ingredient Sangria

from the Minimalist Baker

1 750 ml bottle red wine
1 cup freshly squeezed orange juice
1/2 pineapple, chopped
1 orange, sliced into thin rounds and then halved
1 pear, cubed

Slice fruit and drop into a large pitcher.
Add orange juice and wine and stir.
Refrigerate until serving - 4-6 hours would be ideal.

Our paella pan gets a lot of use in our kitchen because it sears perfectly, has enough space not to crowd mushrooms, and it reminds me of big meals that serve friends, family, and everyone in between. It is definitely a joy to get to use it for its true purpose though.

Traditional Spanish Paella

adapted from

1 cup chopped fresh parsley
1/4 cup fresh lemon juice
1 tablespoon olive oil
2 large garlic cloves, minced
1 tablespoon olive oil
4 skinned, boned chicken thighs, cut in half (skin on optional)
2 links Spanish chorizo sausage, cut into 1/2-inch-thick slices
½ lb jumbo shrimp, peeled and deveined with just tails remaining
2 cups finely chopped onion
1 cup finely chopped red bell pepper
1 cup canned diced tomatoes, undrained
1 teaspoon sweet paprika
3 large garlic cloves, minced
2 cups uncooked Arborio rice
5 cups chicken broth
1 cup frozen green peas
8 mussels, scrubbed
8 clams, scrubbed

  1. To prepare the herb blend, combine the first 4 ingredients, and set aside.
  2. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat.
  3. Add chicken; saute 2 minutes on each side. (If you chose to leave skin on, sear skin for 2 more minutes to crisp up and cook fat layer). Remove from pan and set aside.
  4. Add sausage; saute 2 minutes. Remove from pan, set aside with chicken.
  5. Add shrimp, and saute 2 minutes. Remove from pan. Set aside in separate dish.
  6. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally.
  7. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes.
  8. Add rice; cook 1 minute, stirring constantly.
  9. Stir in herb blend, broth, chicken, and sausage.
  10. Bring to a low boil; cook 10 minutes, stirring frequently.
  11. Add peas and clams to pan, nestling them into rice mixture. Cook 5 minutes.
  12. Add mussels to pan, cook 5 minutes more until shells open, discard any clams or mussels with unopened shells. Arrange shrimp in rice mixture, and cook 5 minutes or until shrimp are done.
  13. Remove from heat, and let stand 10 minutes.
  14. Enjoy!

If possible, eat this outdoors on a gorgeous May night.

And just ignore what the kitchen looks like...