Paella

 

We went to a Spanish restaurant with the kids and my youngest devoured all of the paella. My middle daughter unfortunately couldn’t eat it because it had seafood. I tried making using this recipe for Paella from Food and Wine at home, which didn’t have any seafood. I want to try this recipe with seafood next time: Seafood Paella Recipe - David Joud | Food & Wine (foodandwine.com). I made this only with ground chorizo and doubled the recipe. I didn’t have saffron, so I substituted with turmeric. It took awhile to for the rice to soften, at least 25- 30 min. I did not end up putting the paella back in the oven for 5 min.

 

Paella Recipe: Seafood-and-Chicken with Chorizo | Food & Wine (foodandwine.com)

Ingredients

 

4 ounces fresh chorizo, casings removed (used 1 pound of ground chorizo)

1 small onion, thinly sliced (used 2 onions)

1 garlic clove, thinly sliced (used 2 cloves garlic)

1/2 cup canned diced tomatoes (used 1 can diced tomatoes)

1 cup arborio rice (used 2 cups arborio rice)

Pinch of saffron threads dissolved in 2 tablespoons of water (used 1 teaspoon turmeric)

1 1/2 cups water (used 4 cups chicken broth)

Salt and freshly ground pepper

1/4 cup plus 1 tablespoon extra-virgin olive oil

1 pound large shrimp, shelled and deveined (omitted)

1/4 cup dry white wine  (omitted)

1 tablespoon fresh lemon juice  (omitted)

1/2 pound mussels, scrubbed and debearded  (omitted)

1/2 pound cockles, scrubbed and rinsed  (omitted)

1 1/2 cups cooked chicken, preferably dark meat (8 ounces) (omitted)

2 tablespoons chopped flat-leaf parsley  (omitted)

1 scallion, thinly sliced

 

Directions

 

Step 1

Preheat the oven to 350°. In a 10-inch paella pan or ovenproof skillet, cook the chorizo over moderate heat, breaking it up with a spoon, until some of the fat is rendered and the chorizo is browned, 4 minutes. Add the onion and garlic and cook over low heat, stirring, until softened and just beginning to brown, 8 minutes. Stir in the tomatoes, rice, saffron with its liquid and the 1 1/2 cups of water. Season with salt and pepper and bring to a boil. Cover and simmer over low heat, without stirring, until the rice is al dente and the liquid is absorbed, 15 minutes.

 

Step 2

In a large skillet, heat the 1/4 cup of olive oil until shimmering. Season the shrimp with salt and pepper, add them to the skillet and cook over high heat, turning once, until pink and cooked through, about 3 minutes. Using a slotted spoon, transfer the shrimp to the rice. Discard the oil.

 

Step 3

Wipe out the skillet. Pour in the wine and lemon juice. Add the mussels and cockles, cover and cook, shaking the skillet, until the mussels open, about 3 minutes. Pour the mussels and cockles and their cooking liquid over the rice. (did not do this step)

 

Step 4

Stir the cooked chicken into the rice. (did not do this step). Cover and cook in the oven for about 5 minutes, until the paella is just heated through. (did not do this step). Garnish with the parsley and scallion, drizzle with the remaining 1 tablespoon of olive oil and serve.