114 Bay Ridge Avenue, Brooklyn  •  718-833-8865

Paella Recipe

Prep Time: 30 minutes Cook Time: 1 hour
Inactive Prep Time: 1 hour Yield: 4 to 6 servings


1 (3-pound) frying chicken, cut into 10 pieces
1/4 cup extra-virgin olive oil 
2 Spanish chorizo sausages, thickly sliced 
Kosher salt and freshly ground pepper 
1 Spanish onion, diced 
4 garlic cloves, crushed 
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish 
1 (15-ounce) can whole tomatoes, drained and hand-crushed 
4 cups short grain Spanish rice 
6 cups water, warm 
Generous pinch saffron threads 
1 dozen littleneck clams, scrubbed 
1 pound jumbo shrimp, peeled and de-veined 
2 lobster tails 
1/2 cup sweet peas, frozen and thawed 
Lemon wedges, for serving

Special equipment:

Large paella pan or wide shallow skillet Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

Heat oil in a paella pan over medium-high heat. Sauté the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

In the same pan, make a sofrito by sautéing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in stock and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.

Cook's note: The ideal paella has a toasted rice bottom called socarrat.

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Spice Mix for chicken:

1 tablespoon sweet paprika 
2 teaspoons dried oregano 
Kosher salt and freshly ground pepper 
Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered


Prep Time: 20 minutes Yield:  1 batch
Inactive Prep Time: 1 minute    


3 Haas avocados, halved, seeded and peeled 
1 lime, juiced 
1/2 teaspoon kosher salt  
1/2 teaspoon cayenne 
1/2 medium onion, diced 
2 tomatoes, seeded and diced 
1 tablespoon chopped cilantro 
1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Roasted Beat and avocado salad

(Ensalada de betabel y aguacate con vinagreta de citricos)

Serving for 10

4 large beats
2 teaspoon plus 7 tablespoons olive oil
6 tablespoons orange juice
3 tablespoons lime juice
1 chopped shallots
¾ teaspoon grated orange peel
15 oz mixed greens
8 oz queso fresco, crumbled
4 ripe avocados, halved, pitted, peeled and sliced
Pre heat oven to 400 degrees. Line rimmed baking sheet with foil. Using vegetable peeler, peel beats. Cut into ½ inch thick. Place beats on foil in single layer. Sprinkle with vinegar, 2 teaspoons oil, salt and pepper. Cover tightly with another sheet of foil. Bake until juices form (about 20 minutes). Uncover and bake until juice evaporate and beats are tender, tossing occasionally. (about 40 minutes) chill covered
Wisk orange juice, lime juice, shallots and orange peel in medium bowl. Gradually wisk in 7 teaspoons of oil. Season dressing with salt and pepper.
Place greens and cheese in bowl toss with ½ cup of dressing. Mound greens on a plate. Surround with beets and avocados. Drizzle dressing over the beets and avocado and sprinkle salt and pepper


Chef's Choice

Flour tortilla filled with shredded beef or chicken served with rice, beans, guacamole and sour cream.

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