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Joey Restaurant’s Paella Copycat Recipe

4 Mins read

Why You’ll Love This Paella Recipe

Joey Restaurant’s Paella is a classic and for good reason!

This paella features so much incredible flavor in every bite and it starts with a really delicious stock

Paella is a mixture of a lot of different things and sometimes it can be hard to time everything correctly which is why I like to cook my rice separate from the pan and directly in the stock. That way, I don’t have to worry about the other ingredients getting overcooked while the rice is cooking.

The great thing about paella is anything goes! I added the things found in the original joey’s dish which is chicken, shrimp, prawns, chorizo, and white fish but also added in calamari, octopus and mussels!

I also only added in half the chorizo into the rice and saved the rest for garnishing along with the prawns.

Joey’s recipe usually features a crispy rice bottom so make sure to add in the rice and only add in enough broth as you need. For extra crispiness, I also added mine into the broiler for a few minutes.

You should make this paella for dinner because it’s a delicious and satisfying dish that’s perfect for sharing with family and friends. Paella is a traditional Spanish dish that’s full of flavor, with a mix of savory meats, seafood, and vegetables, all cooked together with short-grain rice. The process of making paella is also fun and interactive, as you get to mix and match different ingredients and adjust the heat to achieve the perfect consistency. Plus, paella is a one-pot meal, so it’s easy to clean up afterwards. Whether you’re looking for a special dinner to impress your guests or a comforting meal for a cozy night in, paella is a great choice that’s sure to please everyone.

Paella Recipe Tips 

Here are a few additional tips to keep in mind:

  1. Paella is usually made all in one pan. Paella is a mixture of a lot of different things and sometimes it can be hard to time everything correctly which is why I like to cook my rice separate from the pan and directly in the stock. That way, I don’t have to worry about the other ingredients getting overcooked while the rice is cooking.

  2. When adding the rice and broth, make sure the liquid covers the rice by about 1/2 inch. Don’t stir the rice too much, as this can release the starch and make it sticky. Make sure to rinse your rice before adding! 

  3. If you’re using frozen seafood, thaw it before adding it to the paella. You can also use other seafood like squid or clams, depending on your preference.

  4. When developing the crust on the bottom of the paella, be careful not to burn it. If you’re using a gas stove, you can move the pan around to distribute the heat evenly. If you’re using an electric stove, you may need to move the pan around or use a diffuser to prevent hot spots.

  5. When adding the chorizo and peas, you can also add saffron or paprika for additional flavor and color.

  6. Optional, but you can also broil the paella for a crispy top as well! Don’t forget to let the paella rest for a few minutes before serving, as this allows the rice to absorb any remaining liquid and develop more flavor. Enjoy!


Joey’s Paella Recipe


Makes 4 Servings

Paella Stock

7 Cups of Water
3 Tbsp of Chicken Bouillon
1/2 Bulb of Fennel Sliced
1/2 Onion Rough diced
1 Carrot
1 Tbsp Tomato Paste
1 Tsp  Saffron
1/ Cup of Diced Tomatoes, diced
1 Tbsp White wine vinegar
2 Cups of Rice, Throughly Washed

Paella Seasoning

1/2 tsp Oregano,
1/2 tsp Paprika,
1/2 tsp Ground Cumin,
1/2 tsp Garlic powder,
1/2 tsp cayenne pepper
1 Tbsp Smoked paprika
1/2 Tsp Chili flakes

1 Tbsp Olive Oil
1/2  cup Chicken thigh boneless, skinless (about 3)
1 Tbsp Minced Garlic
1/2 Cup onion
1/2 Red pepper, diced
2 Cups Short grained rice
2 Tbsp (All) of Paella seasoning
Salt and Pepper to Taste
1/2 Cup White Fish
1/2 Cup Shrimp peeled, veined
5 Large Shrimp or Prawns, peeled, veined
1/2 Cup Chorizo Sausage, Mild or Spicy
1/4 Cup of Frozen Peas
2 Tbsp Chopped green onions
1 Tbsp Olive oil
1 Lemon, Quartered
Optional: 1/2 Cup of Squid, 10 Mussels, or other seafood


Paella Stock

  1. In a large pot, bring the 7 cups of water to a boil.
  2. Add in the chicken bouillon and stir until it dissolves completely.
  3. Add in the fennel, onion, and carrot and let simmer for 10 minutes.
  4. Stir in the tomato paste, saffron, diced tomatoes, and white wine vinegar. Let simmer for an additional 10 minutes.
  5. Strain the stock and discard the vegetables.
  6. In a separate large pan, add the rice and the strained stock. Stir well.
  7. Bring the mixture to a boil, then lower the heat to a simmer.
  8. Cover the pan and let the rice cook for about 20-25 minutes, or until all the liquid has been absorbed and the rice is tender.
  9. Remove the pan from the heat and let it sit, covered, before it is added to the Paella pan.


  1. Heat the olive oil in a large paella pan or a deep skillet over medium-high heat.
  2. Lightly fry the chorizo and then remove from the pan.
  3. Lightly fry the prawns/large shrimp with 1/2 the garlic and then remove from the pan as it will be added in for garnishing.
  4. Add the minced garlic, diced onion, and diced red pepper to the pan and sauté for 3-4 minutes until the vegetables are tender.
  5. Add the chicken pieces and sauté until browned, about 5 minutes.
  6. Add in the shrimp, white fish, and any other seafood.
  7. Add the rice to the pan and stir well to coat it with the oil and vegetables.
  8. If using uncooked mussels, add in a bit of liquid and the mussels and cover to cook.
  9. Optional: Broil before garnishing.
  10. Scatter the frozen peas over the top of the rice along with the chorizo and jumbo shrimp.
  11. Drizzle the remaining tablespoon of olive oil over the top of the paella and sprinkle the chopped green onions over the top.
  12. Serve with lemon wedges on the side.