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Chorizo and Olive Paella "Santa Clara"


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  • 4 tbl. Spanish green olives, coarsely chopped
  • 4 tbl. brine cured black olives, coarsely chopped
  • 1/2 c. dry white wine
  • 6 c. chicken broth
  • 1/4 tsp. crumbled saffron
  • 8 tbl. olive oil
  • 1/2 lb. sweet chorizo, skinned & cut into 1/2 slices
  • 1 onion, finely chopped
  • 4 cloves of garlic
  • 1 medium red bell pepper, finely chopped
  • 1/4 lb serrano or prosciutto cut into 1/4" slices & then diced
  • 4 tbl. minced parsley
  • 3 c. Arborio or Boma rice
  • Kosher salt
  • 2 dozen snap peas


Servings 6


Step 1

Place olives in a small saucepan with the wine, bring to a boil. Simmer 5 minutes, drain and reserve

Combine broth and saffron in a pot & keep warm over low heat

Preheat oven to 400 degrees.

Heat oil in paella pan, saute chorizo for 1 minute, add onion, pepper, ham, parsley & saute until the pepper is softened.

Stir in olives and rice, mixing well. Add broth & bring to a boil. Boil until the rice is no longer soupy, about 5 minute. Stir in snap peas.

Transfer to oven, cook uncovered for 10 - 12 minutes or until almost done. Remove from oven, cover with foil & let let for another 10 minutes or until rice is cooked to taste.


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