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Tex-Next Tastemakers: Seafood & Quail Paella

By Chef Steve McHugh of Cured




Experience the taste of Spain, with a San Antonio flavor in your own kitchen. This paella is meant to be enjoyed with family, friends and good wine.   

YIELD: 20 Servings

Print this Recipe 


  • 1 ¼ cups extra virgin olive oil
  • Healthy pinch of saffron
  • Healthy pinch of red pepper flakes
  • Healthy pinch of paprika
  • 2 lbs quail legs
  • 2 lbs smoked Spanish chorizo
  • 4 tablespoons shaved garlic
  • 1 diced & roasted red pepper
  • 1 sliced jalapeño
  • 2 cups Sofrito
  • 3 cups escargot
  • 4 cups mussels
  • 3 cups large shrimp
  • 8 cups Bomba rice
  • 4 quarts chicken stock
  • Salt
  • Pepper
  • Large cooked white beans
  • Pickled serrano peppers
  • ½ cup preserved lemon rind, sliced thin
  • ½ cup peas
  • Pea sprouts


Heat your oil in the Paella pan. Sauté the chorizo and the quail. Turn the heat down to medium, add the saffron, red pepper flakes, garlic, red pepper, Sofrito and jalapeño. Sweat the vegetables until they are translucent in color. Add in Bomba rice, mix well. Add mussels, and shrimp. Arrange the ingredients in a nice pattern across your entire paella. Add in chicken stock, and allow to simmer until the rice is cooked, and most liquid is gone. Continue cookie until the bottom of the paella forms a Socarrat, or crust (this is the key to a delicious paella!).



Garnish the top with preserved lemon, pickled serrano peppers, white beans, peas and pea shoots. Serve hot to your loved ones, and share your finished product using #TexNext and tag @visitsanantonio!

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