The Everything Paella

The Everything Paella

  • Servings: 4
  • Difficulty: medium
  • Print


  • 1/2 lb uncooked, peeled, deveined shrimp
  • 1/2 lb boneless, skinless chicken breast
  • 1/2 lb lean ground beef
  • 1/2 lb chorizo
  • 1/2 lb mussels
  • 1 can black beans
  • 1 1/4 cup white rice
  • 2 cups chicken stock
  • 2 tbsp olive oil (plus olive for cooking)
  • 1 yellow onion, chopped
  • 1 bay leaf
  • 3 crushed garlic cloves
  • Seasonings to taste: paprika, oregano, pepper, garlic powder


  1. Cut chicken breast into small chunks. Marinate in bowl with olive oil and paprika and oregano to taste. Refrigerate.
  2. Remove chorizo from casing. Season ground beef as desired (I used pepper, oregano, garlic powder, and Mrs. Dash). Crumble and mix the two together. Refrigerate.
  3. Heat olive oil in large pan or wok. Stir in red pepper flakes, crushed garlic, and rice.
  4. Cook rice, stirring with olive oil, about 3 minutes.
  5. Stir in bay leaf and chicken stock. Bring to a boil, cover, and simmer 20 minutes.
  6. At the same time, heat olive in separate pan for meat.
  7. Add marinated chicken and onion, cook 5 minutes.
  8. Stir in ground beef/chorizo mix, cook 5 minutes.
  9. Stir in shrimp and mussels. Cook until shrimp turn pink and mussels open.
  10. Serve rice with mixture of meats and seafood on top.

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