Pages Navigation Menu
Categories Navigation Menu

Alex Urena’s Paella

From Pamplona
(Serves 2)


  • ½ lb of rice
  • ½ onion small diced
  • 1 red pepper, small diced
  • 3 cloves of garlic, brunoise
  • 1 ½ tbsp of Paprika
  • 3 grams Saffron
  • ¾ qt of chicken stock
  • 1 fresh chorizo link
  • 1 chicken leg cut in small pieces
  • 5 oz of rib eye steak
  • 10 cockles
  • 10 mussels
  • 6 shrimp
  • 4 tbsp olive oil
  • Salt and pepper to taste
  1. Make a sofrito with onions, peppers, garlic, paprika. Season with salt and pepper
  2. Add chicken, steak and chorizo.
  3. Add rice.
  4. Cook the mussels and cockles in a separate pot just till open. Reserve
  5. Drain liquid, add liquid to the rice.
  6. When rice is almost cooked, add shrimp.
  7. When paella is almost cooked, if you want to remove cockles and mussels from
    shell, add to rice to warm. Then serve.

Photo Credit: Zandy Mangold

Address: 37 East 28th St., btwn. Park & Madison Ave.
Phone: (212)213-2328

Until we eat again,
Restaurant Girl
**Don’t forget to subscribe for Restaurant Girl’s Weekly Newsletter**

Leave a Comment

Your email address will not be published. Required fields are marked *