Paella De La Casa Recipe from Ysidora - South OC Moms

Paella De La Casa Recipe - ysidora


Have you been to Ysidora at the Inn at the Mission in San Juan Capistrano yet? Their menu is filled with delicious flavors from Spain, while being sourced locally and responsibly. The bar also offers Spanish wines and Spanish inspired cocktails. On certain nights you can also enjoy olive oil tastings. The executive chef Aaron Obregon from Ysidora has shared his favorite Paella Verde recipe with us. Start making this scrumptious paella at home or enjoy it on Ysidora’s Catering Menu at your next function.


Paella De La Casa Recipe from Ysidora




About 5 cups Chicken Stock or store-bought chicken stock

2 small garlic cloves, peeled

2 pinches of pure saffron (About ¼ teaspoon)

6 tablespoons fresh curly parsley leaves

2½ tablespoons extra-virgin olive oil

1 small (3-ounce) boneless, skinless chicken thigh, chopped

¼ cup squid bodies, sliced into rings and tentacles

2 tablespoons finely chopped smoked, cured chorizo sausage

1 cup Spanish rice, such as bomba

Spanish pimenton (smoked)

¼ teaspoon freshly ground black pepper

6 littleneck or Manila clams, scrubbed

6 mussels, scrubbed and debearded

4 medium tail-on shrimp (21/25 count), peeled and deveined

2 tablespoons peas

2 tablespoons fresh thin green beans or haricots verts, cut into ½-inch pieces

4 small lemon wedges, for serving




1. In a medium saucepan, bring the stock to a gentle simmer over medium heat.

2. Make a picada by mashing the garlic, saffron, and ⅛ teaspoon of the salt to a fine paste in a mortar with a pestle. Gradually add the parsley leaves, mashing each addition completely before adding more, until you have a green paste. Stir in ½ tablespoon of the olive oil and a few spoonfuls of warm stock to loosen the mixture so it is just runny enough to slowly drip from the spoon.

3. In a 12-inch paella pan, heat the remaining 2 tablespoons oil over medium- high heat. When the oil is shimmering, add the chicken, squid, and chorizo. Cook, tossing, until the chicken and squid begin to shrink and turn opaque, 1 to 2 minutes. Stir in the rice until it is shiny with oil, then add the picada, pimentón, black pepper, and. Add about. 3 cups of hot stock to the pan, shaking it to settle and loosen any rice clusters as the stock begins to boil. Only shake the rice at this point; if stirred, it will become sticky.

4. Reduce the heat to medium-low-and simmer the paella until about 80 percent of the liquid is absorbed, about 10 minutes. When most of the liquid is absorbed, the rice will start to sizzle a bit, at that point, add about 1 cup more stock by drizzling around the edge of the pan so the stock seeps from the pan edge to the center.

5. Arrange the clams and mussels around the outer edge of the pan and bury the shrimp throughout the rice. Simmer until about 80 percent of the liquid is absorbed and the rice starts to sizzle again, 5 to 6 minutes more. Drizzle about I cup more stock around the pan edge and scatter the peas and green bans over the rice. Continue to simmer the rice until it is just beginning to become tender, 5 to 6 minutes more. At this point, the shrimp should be pink, the vegetables cooked through, and the clams and mussels should be open. Test the rice by taking a bite. The paella is done when the rice is plump, glossy, and tender on the surface with a firm white center when bitten into.

6. Serve the paella at the center of the table with spoons for guests to serve themselves and lemon wedges for squeezing.

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