A Florida-Style Paella That Will Drive Your Taste Buds Insane!

We love the classic Spanish dish, but we're willing to admit - even a crowd pleaser like paella can always use a twist! 
This recipe from The James Royal Palm Hotel in Miami is perfect for spicing things up. The delicious herb mix of parsley, lemon juice and garlic cloves is rich in flavor and will leave your taste buds tingling. Try this delicious Florida Cookery paella tonight for dinner, and be prepared for when your guests are begging for more!
Florida Cookery Paella Recipe, James Royal Palm Hotel
Country of Origin
  •  1 cup chopped fresh parsley
  •  ¼ cup fresh lemon juice
  •  1 tablespoon olive oil
  • 2 large garlic cloves, minced
  •  1 teaspoon saffron threads
  • 54 ounces low sodium chicken stock
  • 8 unpeeled jumbo shrimp (about 1/2 pound)
  • 1 tablespoon olive oil
  • 2 cups finely chopped onion
  • 1 cup finely chopped red bell pepper
  • 2 links Spanish chorizo sausage (about 6 1/2 ounces) cut into 1/2-inch-thick slices
  • 1 cup canned diced tomatoes, undrained
  • 1 teaspoon sweet paprika
  • 3 large garlic cloves, minced
  • 3 cups uncooked Arborio rice
  • 8 Cedar Key Clams, scrubbed
  • 1/4 cup fresh lemon juice
  • Lime wedges 
  1. First, combine the first four ingredients and then set aside.
  2. To prepare the paella, combine water, saffron, and broth in a large saucepan. Bring the water to a simmer (do not boil). Keep warm over low heat.
  3. Peel and devein shrimp, leaving tails intact. Set aside.
  4. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat.
  5. Add sausage and sauté for 2 minutes. Remove from pan and reduce heat to medium-low.
  6. Add onion and bell pepper, sauté until tender, stirring occasionally. Next, add tomatoes, paprika, and 3 garlic cloves; cook for 5 minutes.
  7. Add rice; cook 1 minute, stirring constantly.
  8. Stir in herb blend, broth mixture and sausage. Bring to a low boil and cook for 10 minutes, stirring mixture frequently.
  9. Add clams to pan, nestling them into rice mixture. Cook for five minutes or until shells open and discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with ¼ cup lemon juice. Remove from heat, cover and let stand 10 minutes.
  10. Serve with lemon wedges and parsley sprigs.