Recipe For Sevilla Paella Classica

• 1 oz. garlic olive oil
• pinch of salt, pepper and parsely
• 4 each of 16/20 peeled shrimp
• 2 oz. calamari
• 4 each of medium mussels
• 4 each clams
• 2 oz. cubed chicken
• 2 oz. chorizo
• 1 oz. diced tomatoes
• 1 oz. green peas
• 1 oz. kalatata olives
• 12 oz. medium grain rice
• pinch of saffron
• 4 cups of chicken stock

Heat the Paella pan with the garlic oil. Add a pinch of salt, pepper and fresh parsley. Add the shrimp and cook until pink. Add the calamari and saute. Add the mussels and clams. Keep all ingredients separate. Add chicken, chorizo, tomatoes, peas and olives. Saute for two minutes. Add rice and saute, add chicken stock and saffron and cook until rice is done.

Recipe provided by:
Sevilla At the Icehouse
1801 Wynkoop Street, C-1
Denver, CO 80202
(303) 298-7777
Sevilla Denver