NEW YORK (WLNY) — Check out this Greek paella cooking demonstration with Chef Michael Psilakis, owner of MP Taverna, which has locations in Astoria, Roslyn and Irvington.

The recipe for this delicious dish is surpringly simple. Check it out:

Greek Paella Recipe


1 Tbs Olive Oil, plus more for drizzling
1/2 lb Merguez sausage
2 large Shallot, chopped
2 cloves Garlic, chopped
Pinch Smoked paprika
2 C White Wine
1 C Stock
1 C Tomato Sauce
1/2lb Orzo
10 jumbo Prawns, heads on
1 dozen Mussels
½ dozen Clams
Dried Greek Oregano
Fresh parsley


Warm olive oil in a pot over medium high heat. Add sausage till it browns, and leave the fat in the pot. Add the shallot and garlic, with a pinch of smoked paprika. Add white wine, stock and tomato sauce and bring to a boil. Once boiling, add the orzo to the pot. Add the clams and mussels. Cook two minutes till they open. Add the prawns, and cook another four minutes. Add dried oregano at the end and remove from the pot, season with salt and pepper. Finish with a drizzle of olive oil and fresh herbs.

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