In the Kitchen: Paella di Bahia Este

The Rhode Show
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Discover Newport brings us Chef Craig Corsetti from Merienda Taverna and Tapas making their Paella di Bahia Este.  It is also known as East Bay Paella.


  • 1 medium Paella about 10-12 inches
  • ½ cup Minced Red Bell Pepper
  • 1 small/medium Minced Onion
  • 2 Cloves Minced Garlic
  • 1 Cup Uncooked Diced Chicken
  • ½ cup Sliced Calamari Rings
  • ¾ cup Sliced Chorizo
  • 6 Littlenecks
  • 3-4 tablespoons Chopped Flat Leaf Parsley
  • ½ teaspoon Saffron threads
  • 1 Teaspoon Spanish Smoked Sweet Paprika (Pimenton)
  • ½ cup Frozen Peas thawed
  • 6 Roasted Red Pepper Strips
  • 2.5 cups stock or water
  • ¾ cup Arborio rice
  • 4-5 tablespoons Olive Oil
  • 1 teaspoon Salt


  1. Place paella pan over medium high heat, add olive oil, minced onion and garlic and sauté until onion are translucent and starting to take on a light brown color.
  2. Add red bell pepper and smoked paprika and cook until tender.
  3. Add chicken and chorizo and cook until releasing liquid.
  4. Add calamari and minced parsley and mix all ingredients thoroughly, the combination should be loose with some liquid.
  5. Add chicken stock or water, saffron and salt.
  6. Bring to a simmer, add rice and mix well.
  7. Arrange littlenecks around the perimeter of the pan and cook on a medium flame/heat uncovered for about 10 minutes. Add thawed frozen peas and decorate with strips of roasted red pepper and cook an additional 5-7 minutes.
  8. Rice should be al dente with the bottom slightly burnt and crisp (called socorat).

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