Supreme Paella

Culinary Tools:

  • Paella Pan with Cover
  • Chef’s Knife


  • ¼ cup onion, diced
  • ½ teaspoon garlic, thinly minced
  • ½  teaspoon thyme
  • ¼  cup white wine
  • 1 ½ cups rice
  • 2 cups clam juice
  • 4 (1-ounce) shrimps
  • 8 medium size clams with shell
  • 8 medium size mussels with shell
  • ½ pound squid
  • ¼ pound jumbo lump crabmeat
  • 1 lime juice, freshly squeezed
  • 1/8 cup cilantro
  • Pinch of saffron


Cut onion and garlic with the Chef’s Knife. Preheat the Paella Pan over medium-high heat for 4 minutes. Add onion, garlic, saffron, and thyme. Cook for 2 minutes. Add wine, rice, and clam juice. Place seafood around the Paella Pan covering all the rice. Keep the heat at medium-high, cover, and cook with the Redy-cook valve open. Once the valve whistles, close it, reduce the heat to low, and cook for 20 minutes. Add the lime juice and cilantro before serving.

Chef’s Note:  If possible, choose a low-sodium clam juice.