by Mugnaini on April 16, 2013 in Pasta, Rice & Eggs,Seafood


Serves 10-12
High roast environment (600 degrees)


  • 4-5 cups low sodium chicken stock
  • 2 cloves chopped garlic
  • 1 teaspoon turmeric
  • 1 teaspoon chili flakes
  • pinch saffron
  • 2 teaspoons kosher salt
  • 4 tablespoons unsalted butter, softened
  • 4 tablespoons tomato paste
  • 1/2 cup chopped parsley
  • 2 tablespoons extra virgin olive oil
  • 2 pounds boneless, skinless chicken thighs, cut into 1 inch chunks
  • 3/4 pounds Spanish chorizo, ¾ inch dice
  • 1 cup carrots, about 3 carrots, 1/2 inch dice
  • 1 1/2 cups onions, about 1 onion, 1/2 inch dice
  • 1 cup white wine
  • 3 1/2 cups paella rice or a short grain like Arborio
  • 2 pounds clams, scrubbed
  • 2 pounds mussels, rinsed and debearded
  • 2 pounds shrimp, 16-20, shelled and deveined, reserve shells for stock, see note
  • 2 cups chopped roma tomatoes, 1 cup good quality diced and drained canned tomatoes can be substituted
  • 2 cups frozen petite peas, thawed
  • 2 branches of rosemary, 12 inches each


Make sure you have all of your ingredients ready before you start cooking (mise en place) The temperature of the oven will drop with such a large cooking vessel. So start it high and it will come down to 550 degree, which is where you’ll want to be for the remainder of cooking time.

Place 4 cups of the stock in a large sauce pan and add the shells from the shrimp. Cook for 15 minutes, strain and discard the shells. Return the stock to the sauce pan and add the garlic, turmeric, chili flakes, saffron and salt. The stock should taste over seasoned. Simmer stock while the paella is cooking. When ready to add the stock, pour into a 4 cup measure. If there is less than 4 cups add more stock to return the level to 4 cups.

Place the softened butter into a small bowl. Add the tomato paste and parsley and stir to combine. Set aside.

Place a 15 inch stainless steel paella pan in the oven for 5 minutes. Add the oil, chicken and chorizo. Cook, stirring occasionally until the meat is beginning to brown, about 8 to 10 minutes.

Add the carrots and onion and continue to cook for another 8 to 10 minutes or until the vegetables begin to soften, stirring occasionally.

Deglaze the pan with the wine and cook until reduced by half, about 4-5 minutes.

Drop the butter mixture into pan and stir to incorporate. Add the stock and return to oven until it begins to simmer, about 2 minutes. Be careful sliding the pan in and out of the oven because of the large amount of liquid.

Remove the paella pan from the oven and sprinkle the rice over the top. Gently press the rice into an even layer, pushing down with a spatula where the rice is above the stock.

Cover with foil and cook 15 minutes turning the paella pan occasionally.

Remove the pan from the oven. The rice will look dry, but the shellfish will add moisture. Do not stir. Add the clams pushing down into rice and place the mussels evenly hinged side down into the rice. Cover and cook for 10 more minutes.

Remove pan from the oven again and add the shrimp, tomatoes, peas and rosemary branches. The clams and mussels should be beginning to open. Cover and cook for 40 more minutes. Rotate the pan every 15 minutes. When done, the clams and mussels should be all the way opened, shrimp pink and rice tender. If not, recover and cook for 5 more minutes.

Remove from the oven and allow to rest for 10 to 15 minutes.

  • Bill

    I’m a new owner of a wfo and have been contemplating paella since it’s one of my favorite things, so your article was good timing for me. I’m a little surprised by the high oven temperature and that you would cook the seafood so long.

    • Mugnaini

      Hi Bill,
      The temperatures in our recipes refer to the “deck” temperature, as wood fired ovens are open hearth appliances. With a conventional oven, the temperature refers to the ambient air temperature. Rule of thumb with a wood fired oven is to add 100 degrees to the temperature recommended for a conventional oven. Paella does take a substantial amount of time to cook – we hope you decide to give it a try, and let us know what you think!

  • We did the Paella in our new clay wood fired oven during our apple cider making day.
    It took three of us ( while minding 3 little ones) to put it together but well worth the work. It was so delicious and beautiful to look at before we devoured it!
    Sorry we didn’t get a picture, but thanks for sharing your recipe for Paella in a high roast environment.

    • Mugnaini

      Hi Janet,
      Thanks for sharing – glad to hear your Paella was a hit!

  • We did this Paella in our new,wood fired pizza oven during our apple cider making day.
    It took three of us ( while minding 3 little ones) to put it together but it was well worth the work involved.
    It was so delicious and as beautiful to look at, before we quickly devoured it!
    Sorry we didn’t get a picture, but thanks for sharing your recipe for Paella in a high roast environment.

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