• 12 Oz Fryer Chicken, Quartered And Diced
• 8 Oz Small Rabbit, Quartered And Diced
• 1 Cup Olive Oil
• 6 Oz Chorizo Espanol
• 2 Cups Onions, Diced
• 1 Can Piquillo Peppers, Quartered
• 1 Cup Garlic, Sliced 
• 2 Cups Tomatoes, Diced
• 1 Cup Green Peas
• 6 Cups Chicken Stock
• 1Tbsp Saffron Threads
• 2 Cups Valencia Rice
• Smoked Paprika
• Salt 

METHOD: You will need a 14-16-inch Paella Pan 

1. Preheat oven to 450F degrees 

2. Heat Olive Oil in Paella Pan over medium heat sauté Onions for 2-3 minutes, then add Garlic and sauté for additional minute. proceed to add Chorizo, and Tomatoes

3. Add Chicken and Rabbit that have been perviously seasoned with Salt and sauté for 2-3 minutes over high heat. 

4. Add Pimenton (Smoked Paprika) and sauté the Paprika in the mixture for a quick minute

5. Add the Chicken Stock and Saffron and bring to a boil 

6. When Stock begins to boil add Rice and continue to cook for 10 minutes over medium heat. 

7. At this point the Rice begins to absorb some of the liquid and you may place the Green Peas,  Piquillo Peppers over the top of paella.

8. Continue to simmer Paella on stove top for 5 minutes over medium heat make sure Rice cooks  evenly on the Paella Pan. 

9. Place Paella Pan in the oven for 5-8 minutes 

10. Serve and Enjoy!



4960 Bethesda Ave,
Bethesda, MD. 20814
Tel: 301-841-8151

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Pescadeli Catering