Spanish Paella with Seafood, Chicken and Chorizo
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Category
Seafood
Cuisine
Spanish
Servings
6
Prep Time
30 minutes
Cook Time
30-40 minutes
During a recent trip to Catalonia, on the northern Mediterranean coast of Spain, we got the opportunity to have a lot of Paella. This is a recipe from a local chef from Sitges.
Paella is a very popular Spanish dish, particularly in the Catalonia region, which is a historic area bordered by France, the Mediterranean Sea, and the Valencia area to the south. Traditionally made with seafood, it is also commonly made with chicken, chorizo, and historically rabbit, which was abundant in the area as well. It is made in a large round pan called a paellera, which can range in size from a serving for two, to enormous when prepared for festival occasions. The proper rice is probably the most important ingredient for authenticity.
Author:Suzie Mulligan
Ingredients
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5-6 c seafood or chicken stock
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¼ c extra-virgin olive oil
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½ lb prawns, peeled, tail-on
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½ lb mussels, cleaned, beards removed. Toss any that are open.
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½ pound clams, washed (soak in water to remove grit). Toss any that are open.
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8 oz calamari
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4 boneless, skinless chicken thighs, cut into chunks
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8 oz Spanish chorizo link sausage, cut into ½” slices
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2 cloves garlic, finely chopped
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1 tsp sweet or smoked paprika
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1 pinch saffron threads
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1 bay leaf
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1 c onion, finely chopped
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1 c bell pepper, red and green, finely chopped
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1 c Roma tomato, grated or very fine dice
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2 c. Spanish Bomba rice
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¼ c white wine
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¼ c fresh parsley, finely chopped
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1 lemon cut into wedges for garnish
Directions
Heat the chicken stock in a pot over medium heat and reserve, keeping warm.
- Add olive oil to a spacious skillet or paella pan. Quickly sauté the shrimp, on both sides until pink, set aside. Next quickly sauté calamari, and set aside.
- In the same pan, lightly brown the chorizo sausage, and set aside.
Adding a touch more olive oil if necessary, add the onion and bell pepper, sautéing until the onion turns translucent. Next, add the chopped garlic, paprika, saffron, bay leaf, chopped tomato, and reserved chorizo. Stir together & cook for 3-4 minutes, allowing the seasonings to become fragrant. Add parsley, salt & pepper, taste, and adjust as needed.
Add the rice to the pan, and thoroughly coat the rice in the sofrito mixture. Pour the white wine over the rice, allowing it to reduce slightly, about 5 minutes. Gradually add the hot fish or chicken broth to the pan, distributing it evenly over the rice.
Nestle the mussels, clams, and reserved prawns and calamari into the rice. Bring the mixture to a boil, then reduce to medium-low. Give the pan a gentle shake to incorporate all of the ingredients, then continue to cook, without stirring, for approximately 5-7 minutes until the mussels and clams gracefully reveal themselves.
- Continue to cook over a medium-low flame until the liquid is absorbed. Test the rice to see if it is tender, if not, add a ¼ cup of hot stock and continue cooking. It’s important to refrain from stirring, so that a crisp, golden crust, the coveted socarrat, forms at the bottom of the pan.
Remove pan from heat and cover with a lid or aluminum foil, and allow to rest for 10 minutes. Garnish with fresh parsley and lemon wedges. Serve hot.
Recipe Video
Recipe Note
* The fresh seafood can be substituted with frozen. There are mixed bags including shrimp, mussels, clams, scallops, and calamari available in the grocery store freezer section. Be sure to thaw in the refrigerator overnight.
* The chorizo sausage and chicken can be omitted or substituted for other meats or veggies.
* Bomba rice or paella rice is optimal, but if you can’t find it, use a short-grained round rice and reduce the stock by 1 1/2-2 cups.
* Sofrito is an aromatic vegetable base used in many Spanish dishes to enhance the flavor. The main ingredients are onions, garlic, bell peppers, and tomato, all cooked down until sweet and caramelized.