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Spanish Meat and Seafood Paellas

Posted by Plume Ridge Bottle Shop on

Since we have been missing our old friends from Rio de Ojas Gift Shop in Claremont , we decided to revisit this classic recipe. Historically, Paella has Spanish origins and was created out of a need to use miscellaneous leftovers. These recipes include many meats and other ingredients which can be swapped or modified as desired. Ray Riojas created two paella dishes, meat and seafood, to share with us and now we share these recipes with you. Pair these either of these dishes with a platter of tapas, a great bottle of Spanish wine and friendly faces. You can purchase a Paella kit from their website. 

Three Meat Paella


  • 1/4 cup per person Bomba Rice
  • 1 cup Sofrito Sauce (available at Rio de Ojas)
  • 4–6 oz Pork Shoulder
  • 4-6 oz Chicken Thigh
  • +/1 12 slices Chorizo
  • 8-10 Steamed Asparagus Tips
  • 1/2 Eggplant (Cubed)
  • 1/2 can Artichoke Hearts
  • 1 tbsp Capers
  • Pimento Peppers
  • 1 Roasted and Peeled Red Pepper
  • 1 tsp Saffron
  • 1 1/2 tbsp Sweet Paprika
  • Olive Oil
  • 2 3/4 cup (per 1 cup of dry rice) Chicken Broth


  1. Prep: Steam the asparagus and trim the tips. Dice the eggplant into cubes. Slice the peppers into strips and pre-soak the saffron in 1 tsp of water. Chop the meat into bite sized pieces. 
  2. With a tablespoon of olive oil in the pan, cook the pork shoulder till brown.
  3. Add the sofrito sauce to the pan and stir until fully incorporated.
  4. Add pre-soaked saffron.
  5. Add the chorizo and bomba rice, stirring together well for about 3 minutes. 
  6. Add the cubed eggplant and mix into the dish for a couple minutes.
  7. Add artichoke hearts, sweet paprika and capers, stirring well again. 
  8. Add pimento peppers and roasted red pepper to the top of the dish. 
  9. Add the chicken broth and bake uncovered at 375 for 25-30 minutes. Check liquid levels after 20 minutes of cooking. Add more broth if necessary. 
  10. Carefully remove the dish from the oven and garnish the top with the asparagus tips. 
  11. Let the dish rest, covered, before serving. 


Seafood Paella


  • 1 tbsp of Olive Oil
  • 1/4 cup Bomba Rice per person
  • 1 cup Sofrito Sauce (available at Rio de Ojas)
  • 1 tsp of Saffron pre-soaked in 1tsp of water
  • +/- 12 slices Chorizo
  • 1 Roasted and Peeled Red Pepper
  • 1 1/2 Tbsp Sweet Paprika
  • 4oz White Fish
  • 4-8 Scallops
  • 4-8 Shrimp
  • 2 3/4 cup of Seafood Broth (per 1 cup of dry rice used) (make with water, white fish, shrimp shells and parsley)
  • Mussels and Squid


  1. Prep: Slice the red pepper, slice the chorizo, soak the saffron, and dice the fish. 
  2. Make the Seafood broth: boil parsley, water, shrimp shells and white fish for at least an hour. Strain the broth before using. 
  3. Add about 1 tbsp of olive oil to the pan and heat
  4. Stir in the dry Bomba rice, 1/4 cup per person
  5. Add the Sofrito sauce and stir well into the rice
  6. Once the rice is fully coated, add the pre-soaked saffron and stir in.
  7. Add chorizo and cook for 3 minutes.
  8. Add the peppers and sweet paprika stirring well into the dish. 
  9. Place the white fish, scallops, and shrimp on top of the dish. 
  10. Add seafood broth to the pan 2 3/4cup per 1 cup of dry rice used. 
  11. Cook at 375 uncovered for 25-30 mins. Check liquid levels after 20 minutes of cooking, add more if necessary. 
  12. Remove the dish from the oven and place mussels and squid on top of dish. 
  13. Let dish rest, covered, for at least 5 minutes before serving. 

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