Zinc’s Paella Valenciana for Two!

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Zinc Paella

  • 1½ gal chicken stock
  • ¼ cup salt, plus more for chicken
  • 1 10# can diced tomatoes, undrained
  • 6 ea Poblano chiles, roasted (cleaned and diced)
  • 30 ea chicken thighs with ancho chile powder
  • ½ cup olive oil
  • 2 lbs white onions, chopped into ½” pieces
  • 2 lbs Soppressata sausage
  • 2 lbs jalapeño sausage
  • 2 heads garlic, peeled and finely chopped
  • 4 lbs Arribo rice
  • 4 lbs shrimp, peeled with tail
  • 3 lbs mussels
  • 3 lbs clams
  • 1 lb soy beans
  • 1 cup flat leaf parsley, chopped
  • 4 pinch saffron

A good paella is certainly a special dish. Zinc Wine Bar & Bistro has a colorful melting pot like no other you’ve ever seen anywhere! It all comes together in about 25 minutes. To watch a video of this dish being prepared, click here!


In an industrial-size paella pan, sear chicken. Once that’s done, it’s time to begin on the risotto. Add olive oil to a heated pan, stir in the rest of the ingredients and let cook, covered.

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