Paella, the iconic rice dish from Spain, is one of those wonderful recipes that can be infinitely customized depending on what’s in season or what’s leftover in the fridge. The name refers to the shallow, flat, shallow pan in which it is cooked. It originated in Valencia, and the more traditional versions include fresh local seafood. But paella can also include chicken, rabbit, or other meats. Vegan and vegetarian versions are also available. This dish is similar to a paella we made in Barcelona. The recipe is lightly adapted from a Sur la Table cooking class.
Seafood and Chorizo Paella
This dish is similar to a paella we made in Barcelona. The recipe is lightly adapted from a Sur la Table cooking class.
Servings: 6
Ingredients
- 6 ounces Spanish chorizo, cut into 1/4-inch rounds (cured cooked sausage)
- 2 Tablespoons olive oil extra virgin
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 Tablespoon saffron threads (a large pinch)
- 1 teaspoon sweet or smoked paprika
- 14 ounce can diced tomatoes (with juice)
- 2 cups Arborio, Valencia or Bomba rice
- 1 teaspoon kosher salt
- 1/2 cup dry white wine
- 3-1/2 cups low-sodium chicken broth (warm)
- 7 ounce jar roasted red peppers (drained and sliced)
- 1 pound large raw shrimp (peeled and deveined)
- 1 pound frozen seafood blend (may substitute fresh clams and/or mussels if desired, scrubbed and debearded)
- 2 Tablespoons fresh parsley, chopped
- lemon wedges for serving
Instructions
- Heat a large paella pan (or flat skillet) over medium-high heat. Add the chorizo and cook until slightly brown (approximately 2-3 minutes). Remove the chorizo from the pan and set aside.
- There should be some fat left in the pan from the sausage. If not, add 1-2 tablespoons of olive oil. Add onion to the pan and cook until softened (about 5 minutes).
- Add the garlic, paprika and saffron and cook about 1 minute.
- Add the tomatoes and cook about 3 minutes, until the color has darkened slightly. Scrape any browned bits from the bottom of the pan. Stir the rice and salt into the tomato mixture.
- Add the wine and warmed chicken stock. Stir to combine. Arrange rice mixture in an even layer in the skillet. Sprinkle the chorizo slices on top, reduce heat to medium-low and cover the pan.
- It is important to avoid stirring or disturbing the rice until most of the liquid is absorbed and you can hear the rice "crackling" (about 10-12 minutes).
- Add the roasted red peppers, shrimp, seafood blend (or fresh seafood) to the pan, tucking them into the rice.
- Cook on a low simmer until heated through (if using fresh seafood, simmer until clams and mussels are open); about 8-10 minutes.
- The rice should be browning and a little crispy (not burnt) on the bottom.
- Sprinkle with parsley and serve with lemon wedges.