The Story

This recipe is from Luchi’s grandfather, Celestino Menendez, who was born in Las Vegas, Spain and immigrated to the US in the early 1900s. For many years, he owned a Spanish restaurant in Orlando. This was one of his favorite dishes.

Paella is historically cooked over and open fire and reflects locally available ingredients. Get creative with your own local ingredients to prepare your paella!

Servings: 6


  • 1/4 cup Extra Virgin Olive Oil

  • 8 oz. Cubed Pork

  • 4 Boneless Chicken Thighs, Cubed

  • 1 Small Spanish Chorizo, Sliced

  • Shrimp/Calamari/Clams/Mussels

  • 1 Medium Onion, Chopped

  • 1/2 Large Green Pepper, Chopped

  • 5 Cloves Garlic, Chopped

  • 4 cups Broth (Fish/Chicken)

  • 1 cup White Wine

  • 2 tbsp. Fresh Chopped Parsley

  • 2 tbsp. Salt

  • 1/2 tsp. Black Pepper

  • 2 Pinches Crushed Red Pepper

  • 1 Pinch Saffron

  • 1 Bay Leaf

  • 1/2 tsp. Smoked Paprika

  • 2 cups Short Grain White Rice

  • 1/2 cup Frozen Peas

  • 8 pieces Pimento Pepper

Accompaniment & Sides:

Paella is a meal unto itself; just set the pan in the middle of the table to serve. A mixed green salad would certainly complement the dish. Serve with a Spanish or Sofia Rose. Stay traditional and finish with flan.

Quad Setup:

Full chimney of coal, hot fire, Quad with the grill and paella pan.



  • Place the paella pan on top of the pre-warmed Quad grill top.

  • Add olive oil to the pan. Once oil is heated, add chicken & pork.

  • Stir the meat with a wooden spoon until browned, approximately 4 minutes.

  • Add Spanish chorizo and sauté for 1-2 minutes.

  • Add onions & green peppers and cook until the onions are translucent.

  • Add garlic and cook for 1-2 minutes.

  • Add stock, bay leaf, salt, pepper, crushed red pepper, parsley, and saffron. Let simmer for 1-2 minutes.

  • As the mixture comes to a boil, stir in the rice and then add wine.

  • Cook for approximately 20 minutes. Stir in additional wine or broth in 1/2 cup increments, if necessary.

  • Once the rice is not quite done, with a bite of crunch to the taste and excess liquid in the pan, arrange the seafood on the surface of the rice.

  • Sprinkle peas and pimentos over the seafood.

  • Cover the pan with the dome top and allow to steam-cook for approximately 5 minutes. Shellfish should open and shrimp will turn pink when cooked.

  • Let the paella rest for 5-10 minutes before serving to absorb any liquid.