Spanish Mountain Paella with California Golden Raisins

By John Csukor
Spanish rice and raisins with chicken, sausage and shrimp.


  • Serving Size: 3/4 cup


  • 1 tablespoon olive oil
  • 1/3 pound chorizo sausage, cut into 1/4-inch rings and browned
  • 1/3 pound chicken, cooked and diced
  • 1/4 cup red onion, cut into small dice
  • 1 cup fresh tomatoes, cut into medium dice
  • 1/2 tablespoon minced fresh garlic
  • 1/2 tablespoon tomato paste
  • 3/4 teaspoon brown sugar
  • 3/4 teaspoon chopped fresh rosemary
  • 3/4 teaspoon chopped fresh sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon saffron threads
  • Pinch of crushed red pepper
  • 3/4 cup California golden raisins
  • 1 1/2 cups chicken stock
  • 1/4 cup julienne roasted red peppers
  • 3/4 cup arborio or Spanish rice
  • 1/4 pound small shrimp (35-40 count), peeled and deveined
  • Lemon wedges; for garnish
  • Manzanilla olives; for garnish


Preheat oven to 350°F. In a large roasting pan, combine first 17 ingredients; bring to simmer on top of stove. Sprinkle raw rice over mixture and stir to combine evenly. Place in oven; bake for 25-30 minutes. Add shrimp. Continue baking for 6-8 minutes or until shrimp and rice are cooked and mixture seems dry. Let paella stand for 5 minutes before serving.

Serve paella in bowls. Garnish with lemon wedges and Manzanilla olives.

Nutrition Facts Per Serving

Calories 390 (32% from fat); Total Fat 13g (sat 4.5g, mono 7g, poly 1g, trans 0g ); Cholesterol 85mg; Protein 21g; Carbohydrate 43g; (Dietary Fiber 2g; Sugars 17g; ); Iron 2mg; Sodium 800mg; Calcium 47mg; Potassium 410mg

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