Jeane J. Kirkpatrick's Paella

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This look represents task cookery and 40 years of gleaned wisdom. According to Jeane J. Kirkpatrick's son, John, his parent would interrogation chefs and edifice unit astir paella whenever the Kirkpatrick household traveled to Spain.

John Kirkpatrick has fond memories of the hours his parent spent successful the room making paella 2 oregon 3 times a year, adjacent erstwhile vacationing successful France. For this recipe, she utilized a cookware helium says indispensable person measured 2 1/2 to 3 feet wide, "and I person it," helium told america by telephone past week from his Miami Beach home. "I inherited each her pans." The crockery tin beryllium made successful a roasting cookware arsenic good (see notes below).

Kirkpatrick's look called for astir each caller ingredients, including "1 langouste oregon lobster." But we've made a fewer substitutions of convenience, namely lobster tails and frozen cleaned and trimmed squid. Her look besides didn't telephone for citrus wedges, chopped parsley oregon a smattering of smoked paprika for garnishes, but they each enactment good here. The affluent and laden paella makes a stunning presumption astatine table.

Jeane Kirkpatrick's paella recipe, which nutrient writer Joan Nathan shared with america from her files, is an amalgam of nonrecreational tweaks and suggestions.

Ingredients

measuring cup

Servings: 6-8 generous

6 (16 ounces) blistery Italian sausage links
8 ounces thin pork chopped into 1/2-inch cubes
6 (24 ounces) skinless, bone-in chickenhearted thighs (may substitute different chickenhearted parts)
2 1/2 ounces brackish pork, chopped into 1/4-inch dice (1 cup)
2 mean bulb chopped into 1/4-inch dice (about 4 cups)
1 ample reddish doorbell capsicum cored, seeded and chopped into 1/4-inch diece (about 1 1/4 cups)
2 cloves garlic, finely minced, positive 2 ample cloves garlic, crushed
1/2 cupful coarsely chopped mushrooms
2 mean vine-ripened tomatoes peeled, seeded and chopped into 1/2-inch dice (about 2 cups)
Olive lipid (at slightest 1/4 cup)
2 cups long-grain rice
3 cups water
1/2 spoon crumbled saffron threads
1 dash blistery capsicum sauce
1/2 spoon crushed turmeric
1/2 spoon crushed cumin
1/2 cupful frozen peas
1/2 cupful frozen artichoke hearts
8 ounces large, shell-on shrimp, deveined
1 lb cleaned and trimmed squid, chopped into 1-inch pieces
1 1/2 pounds shell-on lobster tails, chopped into 2-inch pieces
12 littleneck clams and/or mussels
1/3 cupful adust achromatic wine

Nutritional Facts

Per serving (based connected 8)

Calories
816
Fat
39 g
Saturated Fat
14 g
Carbohydrates
49 g
Sodium
886 mg
Cholesterol
366 mg
Protein
64 g
Fiber
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Jeane Kirkpatrick's paella recipe, which nutrient writer Joan Nathan shared with america from her files, is an amalgam of nonrecreational tweaks and suggestions.

Tested by Bonnie S. Benwick.

Published March 12, 2026