Wednesday’s Specials: Skillet Grilled Seafood and Chorizo Paella.

Project Fairytale

Project Fairytale

Since yesterday I have been craving a good paella (it’s not my fault, someone else started talking about this at work and my imagination went crazy). And then, just like magic, I stumbled upon this perfect looking recipe from Half Baked Harvest and I couldn’t get it out of my head for good. I think this afternoon I will visit my fish monger and if I will find all the ingredients, this evening will be a Spanish themed one: rivers of sangria, this perfect looking paella, crema catalana and candlelight <3


  • 2 tablespoons olive oil
  • 1/2 small sweet onion, chopped
  • 2 cloves garlic, minced or grated
  • 4 ounces spanish chorizo, sliced
  • 3-4 heirloom tomatoes, chopped OR 1 (15 ounce) can whole peeled san marzano tomatoes
  • 1 (8 ounce) jar roasted red peppers, sliced
  • 1/4 cup white wine
  • 2 cups jasmine or basmati rice
  • 4 cups chicken broth
  • 2 small skinless chicken thighs or breast
  • 1/3 cup blue cheese stuffed green olives
  • 1 teaspoons spanish smoked paprika
  • 1 teaspoon salt + pepper to taste
  • pinch of saffron
  • 16 ounces fresh seafood (I used 1 lobster tail, 6 jumbo shrimp, 4 clams, and 4 mussels)
  • juice of 2 lemons
  • fresh chopped parsley, for serving
  • white truffle oil, for serving (optional)

The complete instructions and more step by step pictures on Half Baked Harvest

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