Paella Chola Recipe
Classic Peruvian paella with head-on prawns, calamari, shrimp, octopus, clams, green mussels, salsa madre, cilantro, chalaquita, parmesan cheese, garlic aioli.
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Ingredients
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Seafood
Rice & Broth
Aromatics & Vegetables
Salsa Madre & Chalaquita
Finishing & Garnish
Seasoning & Misc
Method
Seafood Prep
- 1
Clean and season seafood
Rinse prawns, shrimp, clams and mussels under cold water. Pat dry. Lightly season prawns and shrimp with 0.5 tsp salt and 0.25 tsp black pepper. Keep clams and mussels refrigerated until ready to add to the pan.
- 2
Precook delicate items
If octopus is not pre-cooked, simmer it in salted water until tender (30–45 minutes), then chop. Quickly sear head-on prawns and shrimp in 1 tablespoon olive oil in a hot skillet for 30–45 seconds per side until just opaque; transfer to a plate. This prevents overcooking when added to the paella.
Salsa Madre & Chalaquita
- 3
Make salsa madre
Blanch tomatoes in boiling water 20–30 seconds, cool in ice bath, peel and seed. Finely chop and mix with 1 tablespoon aji amarillo paste, 1 tablespoon minced garlic, 1/4 tsp salt and 1/4 tsp black pepper. Set aside at room temperature to let flavors meld.
- 4
Paella Base & Rice
- 5
Infuse broth
Warm the fish stock in a saucepan. Stir in saffron threads and tomato paste until dissolved. Keep hot on low heat.
- 6
Sauté aromatics
In a wide paella pan or large skillet, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat. Add chopped onion and cook 4–5 minutes until translucent. Add diced red and green bell peppers and cook 3–4 minutes. Add 4 cloves minced garlic, smoked paprika and ground cumin; cook 1 minute until fragrant.
- 7
Toast rice and deglaze
Add the 2 cups rice to the pan and stir to coat grains in oil for 2 minutes to toast lightly. Pour in 1/2 cup white wine (if using) and let it reduce for 1–2 minutes, scraping any browned bits.
- 8
Add broth and simmer
Evenly pour the hot saffron fish stock (5 cups) into the pan. Stir once to distribute rice and ingredients, then stop stirring. Bring to a gentle simmer and cook uncovered over medium-low heat for 15 minutes. Adjust heat so liquid is simmering but not rapidly boiling.
- 9
Add peas
Scatter 1/2 cup frozen peas over the surface about 10 minutes into cooking so they steam through.
Assemble Seafood in Paella
- 10
Arrange seafood
After the rice has simmered 15 minutes and most liquid is absorbed but top still slightly soupy, nestle the seared prawns and shrimp into the rice, add calamari rings, chopped octopus and distribute clams and mussels with hinge side down. Tuck shells slightly into rice so they steam open. Do not stir.
- 11
Finish cooking until shells open
Cover the pan loosely with foil or a lid and cook 5–8 more minutes until shellfish open and calamari are tender. Discard any clams or mussels that do not open. If necessary, finish under a hot broiler for 2–3 minutes to develop a light crust (socarrat) on the bottom—watch carefully to avoid burning.
Finish & Garnish
- 12
Rest and season
Remove paella from heat and let rest, uncovered, 5 minutes. Taste and adjust seasoning with remaining salt and pepper as needed.
- 13
Plate and garnish
Spoon salsa madre over portions or serve on the side. Top with spoonfuls of chalaquita, scatter 2 tablespoons chopped cilantro leaves and sprinkle 1/4 cup freshly grated parmesan lightly across the top. Serve with lemon or lime wedges and garlic aioli on the side for dipping the seafood.
