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39 D John Street, Charleston, SC 29403

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4 portions


Ingredients for Chicken
1 whole Chicken
2 tbsp Salt
2 tbsp Paprika
2 tbsp Cumin

Ingredients for Paella
4 cup Saffron Rice
1/2 cup Unsalted Chicken Broth (Homemade is best, of course)
4 large Shrimp
4 Mussels
4 Littleneck Clams
4 pieces Chorizo, cooked
4 10-20 Scallops
1 piece Chicken Breast or Wing
1 piece Chicken Thigh or Leg
1/4 cup Onions, chopped
1/4 cup julienne Bell Peppers
3 tbsp Unsalted Butter
juice of 2 Lemons
1 tbsp Olive Oil
Kosher Salt & Pepper

Method for Rice

• Add a large pinch of spanish saffron to two quarts of cold water. Bring the water to a boil.
• Add one quart of rice and turn the flame down to low. Cover, and cook until rice is done. Remove the rice from the pan and cool on a sheet tray.

Method for Chicken

• Break the chicken into legs, thighs, breasts and wings. Cut the breasts into two pieces. Next, put the chicken in a large bowl with 3-4 tbsp of oil, enough to coat the chicken. Season the chicken liberally with the spice mixture. Sear the chicken in a hot pan and finish cooking in a 350 degree oven on a roasting rack.

Method for Paella

(Can be made in a large cast iron skillet, or other heavy bottomed pan with high sides.)
• Heat the oil in your cast iron pan. Add the scallops, shrimp, clams, mussels, and chorizo and season with salt and pepper.
• Sear for a few seconds and add the chicken stock. Let the shellfish steam to begin opening the clams and mussels.
• Next, add the rice, peppers and onions. With a wooden spoon, arrange the shrimp and scallops on top of the rice so that they do not over cook. If the shrimp finish before everything else, remove them and set them aside.
• Next, cover the Paella and let it cook over medium heat. If the chicken stock evaporates before the clams and mussels open all of the way, add a little more broth.
• Once all of the shellfish is cooked, and the stock has cooked out. (You will know because the rice will begin to crackle and pop) add 3 tbsp of butter, salt, pepper, and a splash of lemon juice. Stir the rice to incorporate the butter and also to be sure that it doesn’t stick on the bottom of the pan. At this point, you are almost done.
• Taste the Paella for seasoning, and add a little more salt and lemon Juice if you think it needs some.

To Plate

• Spoon the Paella into large bowls, garnish with freshly chopped parsley, and serve with a nice Rioja or a tall frosty beer.

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