Paella Tapas

These paella tapas are a great appetizer for a summer party, and a dish to savor all year long.

  • Servings 4-6
  • 1 hr.
  • Medium



For the Rice:

  • ¼ cup Olive Oil
  • ¼ cup Onion, diced
  • 1 cup  Short Grain Rice
  • 2 cups Chicken Broth
  • ¼ cup Tomato Sauce (or 1 tbsp. Tomato Paste)
  • ¼ cup Pimento slices
  • ¼ cup fresh Peas
  • 1 tsp. Saffron strings, crushed
  • Salt & Pepper to taste

For the Seafood:

  • ½ cup Fresh Shrimp
  • 1 cup market available fresh seafood (Clams, Shellfish)
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Paprika
  • 1 tsp. Saffron Strings, crushed
  • ¼ cup White Wine
  • Salt & Pepper to taste


  1. In hot skillet add the ¼ cup olive oil and sauté the onions. Add the pimentos & peas. Add the rice to the onions and mix well until rice is completely coated with oil.
  2. Add tomato sauce (or paste) and mix well into the rice. Cook together, mixing constantly for 3-5 minutes being mindful not to let the rice or tomato paste burn.
  3. Add the chicken broth and the saffron. Turn flame on low and cover. Simmer for 45 minutes or until rice is fully cooked and all ingredients have married. Add more broth as needed, but be mindful that arborio rice generally takes longer to cook and will not have the same fluffy texture of jasmine rice. It is more al dente.
  4. While the rice is cooking heat olive oil in a separate medium saucepan. Add shrimp, seafood, and spices. Cook on medium heat. As soon as the shrimp turn pink and you can see no grey, remove from the heat. If using mussels, precook them in butter, white wine, and shallots and add at the very end.
  5. To assemble, fill a ramekin or small dish with rice and top with one of each seafood item.

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