Recipe for the mexican paella (paella mexicana)

A Paella (Pah-eh-ya) is a dish that comes from Valencia, Spain; of course the worldwide appreciation of this dish has caused that many different variations can be found. Mexicans have modified the spanish ingredient list quite a bit, thus creating this 'mexican paella', better adapted to the ingredients of Mexico; thus incorporating chiles and chorizo sausages.

Recipe for the mexican paella:

Mexican Paella Plate


* 3 cups dry rice (nonstick mexican rice)
* 1 green or red colored bell peppers, 1 yellow and red, roasted and skinned, chopped
* 1 large poblano chiles, roasted, skinned and finely chopped
* 2 big red tomatoes, chopped
* 1 big white onion, chopped
* 7 cloves minced garlic
* Red pepper, black pepper, cumin and salt
* 1 can black pitted olives, drained and sliced
* 1 lb. of pork baby back ribs, cut in units of one rib
* 4 chicken thighs cut by half
* 2 Mexican chorizos, the mild ones, sliced
* 1 lb. of sausages cut into pieces the size of a finger
* 1 lb. of large scallops
* 20 large clams in the shell (or mussels as pictured here)
* 20 small clams in shell
* 35 large shrimp, peeled and washed (shells saved for next ingredient - the seafood bouillon)
* 6 cups of liquid shrimp or seafood bouillon
* 1 tablespoon saffron
* 2 cups olive oil

You will need a large pan for paella to make this recipe...


Step 1: Bring the oil to temperature, fry the various cuts of meat (pork, beef, chicken) and then the chorizos and the sausage, lastly the scallops; season with salt to taste.

Step 2: Add the skinned chopped poblano chiles, onion and the garlic, season with black pepper and cumin to taste. Incorporate the chopped tomatoes, check seasoning with more salt if necessary and put in the chopped olives.

Step 3: Separately bring the seafood bouillon to a boil, with the shrimp shells and saffron. Discard the saffron and shrimp shells then pour this bouillon to the pan. Add the clams. Pour down the uncooked rice making sure you get an even distribution, digging holes without stirring to reach the bottom, season with salt and red pepper.

Step 4: Just bring to a boil, then cover and simmer for an hour always keeping a watchful eye during the whole cooking process to avoid burning anything. Ten minutes before the end of the cooking time, add in the shrimp; arranged on top. Check that the rice has expanded and taken all the water in.
Turn off heat and let stand for twenty or thirty minutes. Serve with French baguette bread.

Buen provecho!

mexican recipes
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