SECRETS SERVED: Seafood Paella

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This week’s Secrets Served is sure to melt your taste buds.

Luna Bistro Chef, Kris Van Tuyl cooks up Paella. For those unfortunate to have not yet tried the dish, its origins stem from Spain and is a hearty seafood or chicken dish popular in the Mediterranean.

If that takes your fancy, Kris also tells Megan Salois about their Valentine's plans for customers who are interested in dinner there for the holiday.

For more information, visit their website.

Paella Recipe


For Risotto

2 cups arborio rice

1 pinch saffron

1 qt chicken stock

1/4 cup julienned red onion

Salt + Pepper to taste

1 tsp garlic

1 cup white wine

For Paella

4 cups saffron risotto

8 live clams

8 live mussels

1/2 cups lobster(cooked and chopped)

5-6 large shrimp

1 cup andouille sausage

1 bunch Green onions

1 tsp smoked paprika

1 cup seafood stock

Saffron Risotto

Sauté arborio rice in olive oil over medium heat stirring frequently for three minutes until browned. Add red onion and garlic and sauté for 1 minute. Deglaze with 1/2 cup white wine and add saffron. Fill pan with chicken stock until rice is covered and reduce heat to low. Cook slowly over low heat adding chicken stock as it is absorbed. Cooking the risotto should take approx. 45 minutes to 1 hour. Add salt and pepper to taste.

Remove from heat and set aside.


Place large flat saucepan over medium heat. Add mussels and clams and cover for approx. 3 minutes until they start to open. Add lobster, shrimp and sausage and cook for 1 minute in olive oil. Turn shrimp and cook for another minute. Add garlic and the stalks of the green onion, reserving the tops of the green onion for garnish. Deglaze with remaining white wine. Reduce wine and add risotto, stirring in the seafood stock.

Add smoked paprika and mix well to finish. Garnish with green onion tops and serve from the pan or on a large platter.