Isernio’s Paella

Paella is a wonderfully flavorful and colorful dish, great for entertaining.  This is our version of the classic.  This is a good dish to make ahead, it always tastes better when it sits for a while or stays on the stove on low heat.

Paella recipe

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  1. In a small saucepan, bring the chicken broth to a boil, add the cleaned brown rice, and reduce heat to simmer and cook with the lid on, for about 35-45 minutes or until rice is tender.
  2. Meanwhile, in a large deep skillet or large "Le Creuset" pot, sauté the pancetta in olive oil over medium heat for about 5 minutes, until browned. Add the chicken, sauté until lightly browned, add Isernio's Chorizo, casings removed and broken up in the pan with a wooden spoon, cook for about 5 minutes. Add the diced red pepper, onion and garlic, cook until the onions are soft, about 10 minutes. Stir in the tomatoes and herbs. Cook for about 10 - 15 minutes until the tomatoes are broken down. Stir in the raw shrimp and squid, cook until shrimp turn pink. Stir in the saffron, clam broth and peas. Add the cooked rice. Add additional clam broth, if needed. Salt to taste.

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