• Image 1
print recipe

5 Step Paella

Paella is the quintessential Spanish dish and it's something that, on paper, can seem overwhelming. Lots of ingredients, lots of chopping, a pan as big as a toboggan, SAFFRON!

But having made this exquisite dish a few times over this summer, we can attest to the joys of a good socarrat (that's what the Valencians call the crusty rice bottom). And while it takes a little time, the techniques aren't that complicated.


  • the biggest, widest pan you can find (or split the whole recipe into 2 pans)
  • 2 chicken legs & 4 chicken thighs
  • 2 lengths of chorizo
  • 2 onions
  • 4 cloves garlic
  • 2 1/2 cups Bomba rice
  • 6 - 8 cups of well-seasoned chicken stock
  • pinch of saffron
  • 1 tablespoon, plus 2 teaspoons, Pimenton de la Vera
  • assorted seafood totaling no more than will fit comfortably in the pan


Step #1

Season the chicken with salt & pimenton. Brown chicken legs and thighs along with some thickly sliced chorizo in a few glugs of extra virgin olive oil. Brown the chicken well because this is your flavor base. It won't and doesn't need to be cooked all the way through. Remove to a plate.

Step #2

Saute two chopped onions and a few cloves of garlic in fresh olive oil. Season with salt & pepper.

Step #3

Add your rice to this mixture and stir for 2-3 minutes, coating the rice in the oil and chorizo fat. Add your stock and bring to a boil.

Step #4

Season your mix with saffron and pimenton.

Step #5

Add your meat back to the pan. Lay in some shrimp, mussels, clams, lobster, calamari or any quick cooking seafood (clams will take the longest to open so start with that). Leave over medium-low heat until everything is cooked - this should take about 20 minutes.

We're not going to tell you that you HAVE to use Spanish extra virgin olive oil to make paella - the recipe will work fine even if you use canola oil - but for a touch of authenticity, we like to use native ingredients. And of course, we're simplifying, as we tend to do with these types of recipes. If you're comfortable in the kitchen, you'll know how to tweak this recipe to your own liking. Tradition calls for a shower of fresh peas and parsley at the end, but you could just as easily grace your glorious paella with piquillo peppers or some broiled heirloom tomatoes.

print recipe

Spice-Rubbed Roast Chicken

This will make enough rub for two chickens..but you can also use it on pork or lamb.


  • 1 tablespoon of fennel pollen
  • 2 teaspoons of hot Spanish pimenton
  • 2 teaspoons of salt
  • 1 teaspoon finely ground black pepper
  • 1/2 teaspoon crushed red pepper
  • 2 - 3 tablespoons soft butter
  • one 2 - 3 pound chicken


Rub a room temperature chicken with 2 - 3 tablespoons of softened butter and sprinkle generously with the spice rub. You should use about half for a 3 pound chicken.

Roast the chicken in a 450 degree oven for 45 - 55 minutes. Remove from the oven and let it rest for 15 minutes before carving.


Santo Domingo Pimenton de la Vera


This vibrant red powder is a smoky, woodsy take on paprika that holds the special quality designation Denominación de Origen Protegida (DOP). An indispensable flavoring in Spanish cuisine, true Pimentón de la Vera has no substitute.

Pimentón's story begins with the Spanish monks that accompanied the conquistadores to America. On the return trip, the monks brought back many crops, including the ñora pepper, a round red pepper that the Incas typically sun-dried and used to spice their food. Back at their monasteries in the county of La Vera in Extremadura, western Spain, the monks were able to cultivate the ñora in the rich soil, but lack of sun prevented proper drying. Their solution was to dry the peppers with oak smoke, a practice that is continued to this day and that gives Pimentón de La Vera its characteristic smoky flavor.

Still grown in La Vera today, the peppers are allowed to ripen on the vine before they are picked for smoking. Logs of oak are burned down to a fiery ember, over which the peppers are smoked until all the moisture has been coaxed out. This is an exacting process; if the peppers are heated too quickly or at too high a temperature, they will simply cook in their own juice. Next, the peppers are slowly ground into a fine powder, with the percentage of seeds left in determining whether the final product will be hot (picante) or sweet (dulce).

75 Grams
Santo Domingo
(3 product reviews)
$7.50 (Currently Sold Out)


Write A Review  |  

Product Reviews { hide reviews }

  1. a must have

    Posted by Unknown on 1st Aug 2012

    A must have in my pantry, I use it on everything. Love this brand....

  2. A Smoky Surprise and Lovely Color

    Posted by NM on 27th Aug 2011

    This pimenton is a treat! We had never tried it before and now love it on eggs of all kinds. It tastes "fresher" than most paprikas and the smoky flavor is natural. It was a welcome new addition to Easter Brunch last year and we now use it all the time to add zing to egg white breakfasts. And on deviled eggs of course!

  3. I love smoked paprika!

    Posted by Kitty on 24th Aug 2011

    This an a especially delicious addition to home roasted almonds.


© 2014 Market Hall Foods, Inc.
5655 College Avenue, Oakland, CA 94618
510.250.6000 | 1.888.952.4005