This is my mother’s recipe for paella. Its not very different from the typical dish just made with a lot of sofrito. One of my favorites. Make sure to serve with plenty of lemons!


  • 1 large vidalia or yellow onion
  • 1 large red pepper
  • 1 large green pepper
  • 1 large tomato
  • 4-5 garlic cloves
  • 1 pound of de-cased chorizos or hot Italian sausage
  • Fresh Italian parsley
  • 1 pound jumbo shrimp
  • Saffron
  • Rice
  • Olive Oil
  • Salt
  • Paprika
  • 2-3 Lemons


  • Dice the onion, red and green peppers, tomato and garlic
  • Slice or split the chorizo up into small pieces
  • Wash and chop the parsley (about 3 tablespoons or so)
  • Peel and devein the shrimp
  • In a pot boil 3 cups of water
  • Add 1.5 cup of rice to pot
  • Once boiling set heat to low and add salt
  • Simmer the rice for 30 minutes
  • Now use a wide pan for the sofrito as you’ll add the rice afterwards
  • Sauté the chopped onions and peppers in olive oil for 3 minutes
  • Add the garlic for another 2 minutes
  • Add the tomato and turn off heat
  • Add salt to taste and a lot of paprika (about 3 teaspoons or so)
  • Mix sauce well in pan and add the chorizo
  • Add the rice and water from the pot
  • Sprinkle saffron on top of the rice
  • Mix well and then heat at low for 20 minutes
  • With 2-3 minutes to go turn off heat and place the shrimp on the rice (the steam alone will cook the shrimp)
  • Cover and turn heat on low for a few minutes until shrimp turns white/pink losing the raw gray color
  • Turn off heat and leave covered for at least 10 minutes
  • Before serving sprinkle parsley and mix
  • Serve with lemons as it’s best with a lot of lemon juice

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