8 portions

    • Ingredients
    • Extra-virgin olive oil
      ¼ cup
    • Chorizo sausage, cut into ¼” slices
      ½ lb.
    • Chicken thighs
      1 lb.
    • Salt
      1 tsp.
    • Ground black pepper
      ½ tsp.
    • Yellow onion, small dice
      1 cup
    • Garlic, minced
      2 Tbsp.
    • Italian parsley, minced
      3 Tbsp.
    • Tomato, medium, dice
      2 cups
    • Tomato paste
      1 Tbsp.
    • Arborio rice
      2 cups
    • Bay leaves
      2 ea.
    • Rosemary, chopped
      1 Tbsp.
    • Sage, chopped
      1 Tbsp.
    • Saffron threads
      1 tsp.
    • Crushed red pepper
      ¼ tsp.
    • Chicken stock, warm
      6 cups
    • Red peppers, roasted, peeled, diced
      ½ cup
    • Clams, cleaned
      1 lb.
    • Eggs
      8 ea.
    • Maldon salt
      as needed
    • Olive oil
      as needed


    • Ingredients
    • Lemon wedges
      as needed
    • Cerignola olives
      as needed


    1. Preheat the oven to 400ºF.
    2. In a large paella pan over medium, heat olive oil. Add chorizo sausage and sauté until brown. Remove and reserve. Add the chicken thighs and cook on both sides until nice and brown. Remove and serve, and season with salt and pepper.
    3. In the same pan, sauté the onion and garlic until soft and starting to color, then add the parsley and cook for another 2 minutes. Add the tomatoes and cook until the mixture develops a nice color and most of the water from the tomatoes cooks off, about 3 to 4 minutes. Add the tomato paste, bay leaves, rosemary, sage, saffron, and crushed red pepper and cook another few minutes.
    4. Sprinkle the rice over the mixture and stir-fry to coat the rice grains. Add the chicken stock and bring to a simmer for about 10 minutes to absorb the liquid; move the pan and stir so that the rice cooks evenly.
    5. Add the cooked chorizo, chicken, and peppers and bring to a simmer; add the clams. Cook another 4 to 5 minutes or so to let the clams open up.
    6. Crack the eggs in the center, sprinkle with salt, pepper, and olive oil, and place in the oven for about 8 to 10 minutes to cook the eggs.
    7. Let the paella stand for 5 minutes.
    8. Serve the paella in bowls. Garnish with the lemon wedges and olives.