Michael Mina's FarmTable Kitchen Paella

In celebration of the Dali Museum’s recent Ferran Adria exhibit, FarmTable Kitchen at Locale Market recently hosted a paella party, paying homage to the chef’s Spanish roots. Here, Chef Michael Mina shares a recipe for a slightly smaller variation of the paella made during that event, complete with local clams and those Versaggi shrimp you can buy right from the docks.
Photography By David Variey & Jackie Walling | December 15, 2016


At least 30 minutes before you start your paella, put the chicken in a bowl along with the olive oil, thyme, salt and black pepper to marinate.

When you’re ready to start the paella, preheat your oven to 375 degrees F.

In a paella pan or cast iron pot over medium high heat, fry the chorizo until browned. Because the chorizo contains a lot of fat, you shouldn’t need to add any oil. When each piece of chorizo has a brown crust on it, transfer it to a bowl.

Add the marinated chicken to the pan in a single layer and let it fry undisturbed until it’s nice and brown on one side. When it’s ready to flip, it should not stick to the pan anymore. Flip the chicken and brown the other side, then transfer the chicken to the bowl with the chorizo.

Add the onion, bell pepper and garlic to the pan, and sauté until the vegetables are soft and starting to brown.

Add the rice, pimentón, saffron and bay leaf and stir until the rice is well coated in oil.

Add the stock, and then return the chicken and chorizo to the pot, stirring to combine. Taste and add salt as needed, but keep in mind that some of the liquid will evaporate so you won’t want to make it too salty.

Bring the mixture to a boil and then turn down the heat to maintain a simmer. Simmer uncovered and without stirring until most of the liquid has been absorbed by the rice (about 10 minutes).

Place the clams and local shrimp on top of the rice and put the whole pot in the oven for 10 -15 minutes. Remove the rice from the oven and cover with a clean dishcloth. Let it rest for 10 minutes. Serve garnished with parsley.


  • 6 oz chicken thighs cut into 1” chunks (meat from approximately 2 thighs)
  • 1 Tbs. olive oil
  • 3 sprigs fresh thyme
  • ½ tsp. salt
  • Black pepper, to taste
  • 4 oz chorizo, cut into chunks
  • 1 large onion, diced
  • 1 small red or yellow bell pepper, diced
  • 4 cloves of garlic, minced
  • 2 cups short grain rice (Bomba preferably)
  • 1 tsp. pimentón (Spanish paprika)
  • ½ tsp. saffron, crumbled
  • 1 bay leaf
  • 4 cups low sodium chicken stock
  • 1 lb clams, in shell (Michael recommends clams from Two Docks)
  • 6 oz Florida gulf shrimp, in shell (12 to 18 medium shrimp)
  • 6 oz Florida gulf shrimp, in shell (12 to 18 medium shrimp)
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