Paella with Shellfish and Artichokes


Preparation info

  • Serves


    • Difficulty


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

I created this paella recipe after visiting Alicante in southern Spain. It’s not nearly so daring or inventive as some of the “new paellas” being served in Spain today, but it’s been much appreciated when I’ve served it to my guests. I prepare it with fresh tuna, shrimp, mussels, and artichokes simmered in a saffron and paprika-infused broth, using time-honored paella cooking techniques.