Paella Egg Bowl

Paella Egg Bowl

Yield: 8 servings

Paul Sletten
Rockford, IL

Ingredients and Directions


  1. Preheat oven to 400° F.

  2. In large paella pan over medium heat, heat olive oil. Add chorizo sausage and sauté until brown. Remove and reserve. Add the chicken thighs and cook on both sides until nice and brown. Remove, season with salt and pepper, and reserve.

  3. In the same pan, sauté onion and garlic until soft and starting to color, then add parsley and cook for another two minutes. Add the tomatoes and cook until the mixture develops a nice color and most of the water from the tomatoes cooks off, about three to four minutes. Add the tomato paste, bay leaves, rosemary, sage, saffron and crushed red pepper. Cook another few minutes.

  4. Sprinkle the rice over the mixture and stir-fry to coat the rice grains. Add the chicken stock and bring to a simmer for about 10 minutes to absorb the liquid; move the pan, stirring so the rice cooks evenly.

  5. Add the cooked chorizo, chicken and peppers and bring to a simmer; add the clams and shrimp. Cook another four to five minutes or so to let the clams open up.

  6. Portion into 8 small skillets. Make an indentation in the center of the rice mixture.

  7. Add an egg in the center of each pan, sprinkle with Maldon salt, pepper and olive oil. Bake until egg whites are completely set and yolks begin to thicken, but are not hard, about 8 to 10 minutes.

  8. Remove from the oven, and garnish with chopped parsley just before service.


  • 1/4 cup extra virgin olive oil
  • 1/2 lb. chorizo sausage, cut into 1/4-inch slices
  • 1 lb. chicken thighs, skinless
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 cup yellow onion, small dice
  • 2 tbsp. garlic, minced
  • 3 tbsp. Italian parsley, minced
  • 2 cups tomato, medium dice
  • 1 tbsp. tomato paste
  • 2 cups Arborio rice
  • 2 bay leaves
  • 1 tbsp. fresh rosemary, chopped
  • 1 tbsp. fresh sage, chopped
  • 1 tsp. saffron threads
  • 1/4 tsp. crushed red pepper
  • 6 cups chicken stock, warm
  • 1/2 cup roasted red peppers, peeled, diced
  • 1 lb. clams, cleaned
  • 1 lb. whole shrimp
  • 8 eggs
  • Maldon salt as needed
  • Olive oil as needed

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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