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6 c seafood broth
1 c Bolero’s Sofrito (see recipe)
2 tbsp Amante del Chili (ET Chili infused EVOO)
2 c Calasparra Rice
1 tsp saffron
1 pkg Paellero (Paella seasoning)

1 dozen shrimp (size of your choice)
1 dozen scallops
1 dozen cooked mussels
1 lb Swai or firm-fleshed fish (rockfish or cod),
cut into bite-sized pieces
1/4 c Piquillo Peppers, sliced
1/4 c to 1/2 c peas

In a pot, heat the broth and set on the back burner, keeping it warm. You will be adding this in the paella, little by little, and as needed to cook the rice.

In a Paella pan, heat up olive oil, add onions and sauté until transparent, 3-5 minutes. Add garlic and bell peppers and sauté for another 5 minutes, stirring constantly to avoid burning the garlic.

Next add the tomatoes, paprika flakes, and white balsamic vinegar to the pan, then reduce the heat to medium-low. Stir often and continue to cook for another 12-15 minutes. At this point, the mixture will begin to take on the consistency of a thick sauce. Season to taste with paprika, salt, and pepper.

Then add rice, saffron, and paellero to the Sofrito. Stir to fully incorporate all the ingredients with the sofrito.

Next, slowly add the broth, ½ cup to 1 cup at a time, and stir the rice mixture around until it is evenly distributed throughout the pan. Important – do not stir too much after this point. You want to let it simmer for about 3-6 minutes, or until the broth has been absorbed and you can begin to hear the rice sizzle. Repeat this step until all the broth is used, or until the rice has cooked through, approximately 30 minutes.

In another large skillet over medium heat, add the oil and a pinch of salt and pepper. Add the scallops and fish and quickly sear for 2-3 minutes, just enough to brown them. Do not fully cook. Remove from skillet and set aside.

Next, place mussels face down and shrimp on the paella (approximately 2 minutes for mussels, and 2 minutes per side for shrimp).

Lastly, arrange the fish and scallops over the rice and cover. Reduce heat to low and cook for another 5 minutes. Remove from heat and keep covered. Let stand for 10 minutes.

Before serving, garnish with the sliced piquillo peppers, peas (1/4c to 1/2c), and a spritz of fresh lemon juice.

Cooking time: 45 minutes

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