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Paseo del Morro
San Juan, San Juan, 00926
Puerto Rico



Puerto Rican Paella

Andres Ramos

puerto rican paella


  • 3.5 cups chicken stock
  • 2 cups long grain rice (pre-cooked)
  • 3t tbsp. olive oil
  • 2 cups diced onions
  • 2 cups red & green bell peppers
  • 2 tbsp. minced fresh garlic
  • 3 tbsp. homemade sofrito
  • 2 cups peeled, seeded-chopped canned tomatoes
  • 1/2 cup pork longaniza sausages-small dice
  • 1/2 cup chicken tenderloins-small dice
  • 1/2 cup loin of pork-small dice
  • Spicy spices- a blend of paprika, chili, cayenne, garlic & onion powder- To taste
  • Chopped fresh cilantro to taste
  • 2 tbsp. unsalted whole butter
  • Salt & freshly ground black pepper to taste


  1. In a heavy pan add the olive oil over medium-high heat.
  2. Add chicken and pork until seared.
  3. In another pan add olive oil and sauté the onions and bell peppers until softens.
  4. Add garlic and some salt and pepper to the vegetables and incorporate the vegetables to the chicken and pork.
  5. Add the longaniza and sofrito to the pan, let it cook stirring occasionally.
  6. Stir in the cooked rice and blend well all the ingredients.
  7. Stir in the stock and turn the heat to medium high, add the tomatoes, salt and pepper, the spices-and lower heat and cover with a lid for a few minutes.
  8. Before serving stir in the whole butter and the freshly chopped cilantro, adjust seasonings and spiciness if necessary.