Rodney’s Spanish paella-style chili

By Rodney Bowers
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Rodney's Spanish paella-style chili

This chili is influenced by Spanish paella, a rice based dish containing seafood and vegetables.



  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 large sweet onion, diced
  • 1 large red pepper diced
  • 1 lb ground pork
  • 6 ounces Spanish chorizo diced
  • 1 small can of clams
  • 7 cups chicken broth
  • 1 (28-ounce) can diced tomatoes
  • 1 can white butterbeans, drained and rinsed
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 1/2 tsp chili flakes
  • 1 1/2 teaspoons cumin
  • Salt and pepper to taste
  • 1 cup Spanish rice
  • 8 shrimp
  • 1/2 pound mussels


  1. Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion , red pepper and ground pork and cook until browned, about 5 minutes, add the chorizo and stir for two to three minutes making sure to crumble the pork as it cooks; drain excess fat.
  2. Stir in chicken broth, clams, tomatoes, beans, chili powder paprika and cumin; season with salt and pepper, to taste.
  3. Bring to a simmer and stir in rice. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 20-25 minutes.
  4. Remove from heat. Add the shrimp and mussels on top of the chili base and return to heat and cover with a lid, cook the seafood until the mussels open and shrimp is cooked, about two to three minutes.
  5. Serve.


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