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IPAella – A Dizzy Pig Paella Recipe

By Indigo Farms Seafood

This new and flavorful take on Paella comes from our friends at Indigo Farms Seafood! Not only does it taste wonderful, its presentation is stunning as well!


Print Recipe
  • 2 links chorizo
  • 1 lb shrimp, cleaned
  • 1 lb boneless/skinless chicken thighs
  • 1 lb mussels
  • 2 cups medium grain rice
  • 1 cup frozen peas
  • 3 scallions
  • 1 Tbsp tomato paste
  • A small yellow pepper, chopped
  • A small orange pepper, chopped
  • 3 cloves garlic, minced
  • One large onion, chopped
  • Chicken stock, about 2 cups
  • 1/2 cup white wine (check labels if you’re concerned about gluten)
  • Small pinch of saffron threads
  • Olive oil
  • 2 Tablespoons Dizzy Pig’s IPA hop-infused seasoning


  1. Heat the egg up to 325°F
  2. Coat chicken with IPA seasoning and grill, pull around 150°F internal. Chop chicken and wrap in foil
  3. Add a little olive oil to your paella pan and brown the sausage
  4. Add garlic and chopped onion, cook a couple of minutes until fragrant
  5. Add rice, toast one minute
  6. Add tomato paste, saffron, wine, and simmer a couple of minutes
  7. Add chicken stock and one tablespoon IPA rub. Stir and cook 10 minutes
  8. Add chicken and cook for 15 minutes
  9. Do not stir, but you may need to add more stock
  10. Coat shrimp with IPA seasoning, and lay on top
  11. Add peppers
  12. Cook for 7 minutes, then add mussels
  13. When mussels open, top with peas and scallions
  14. Enjoy!