Magna Carta recipes

Seafood paella with escargots & chorizo

Category: Main dish

Ingredients for 2 portions(in a special pan for a 2-person paella):

  1. 220 gr. Bomba (rice for paella)
  2. 50 gr. mix complete for paella
  3. 20 gr. double concentrated tomato paste
  4. 90 gr. semi-dried cherry tomatoes
  5. 7 gr. tarragon
  6. 3 gr. turmeric ground
  7. 10 gr. smoked paprika powder
  8. 120 gr. oven baked threecolored peppers in stripes
  9. 50 gr. escargots
  10. 80 gr. chorizo in slices
  11. 140 gr. mussels without shell
  12. 20 gr. colatura di alici
  13. 25 gr onions sofrito
  14. Salt, pepper, olive oil (preferable quantity)
  15. 500 gr. chicken stock                                                                                                                                                                                                                                                                          Preparation time : 25 minutes for preparation + 5 minutes for instructions


  1. Heat up the special pan for paella and pour a little olive oil into it.
  2. Add the bomba rice and saute, until its granules start becoming transparent.
  3. Add the onions sofrito, the tomato paste and keep stirring.
  4. Then, add the chicken stock, the mix complete for paella, the turmeric ground, the smoked paprika powder,  the salt and the pepper. Stir and let it for about 20 minutes in a low heat, in order to get cooked.
  5. Add the  threecolored peppers, the semi-dried cherry tomatoes, the escargots, the mussels and the chorizo. Put the pan in the oven for 5 minutes in 200 degrees C.
  6. Remove it from the oven, pour over colatura di alici and serve out.

Special credits to CONCEPT company for their kind contribution of the equipment.