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Chorizo and Seafood Paella
Created by: Howcan Team
Ingredients
- 1/4 cup olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 8 ounces chorizo, sliced
- 2 cups Arborio rice
- 1 teaspoon saffron threads
- 1 teaspoon smoked paprika
- 4 cups chicken broth
- 1 cup white wine
- 1 pound shrimp, peeled and deveined
- 1 pound mussels, cleaned and debearded
- 1 pound clams, cleaned
- 1/2 cup frozen peas
- 1 lemon, cut into wedges
- Salt and pepper to taste
Instructions
- In a large paella pan or skillet, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until softened.
- Stir in the sliced red and green bell peppers, and cook for 5 minutes.
- Add the sliced chorizo and cook until it starts to release its oils.
- Stir in the Arborio rice, saffron threads, and smoked paprika, and cook for 2 minutes.
- Pour in the chicken broth and white wine, and bring to a simmer. Cook for 10 minutes, stirring occasionally.
- Arrange the shrimp, mussels, and clams on top of the rice mixture, and cook for an additional 10 minutes, or until the seafood is cooked through and the rice is tender.
- Sprinkle the frozen peas over the paella, cover, and cook for 5 minutes.
- Season with salt and pepper to taste, and garnish with lemon wedges before serving.
Chorizo and Seafood Paella is a traditional Spanish dish that originated in the Valencia region. This flavorful and colorful dish has a rich history dating back to the 19th century when it was created by farm laborers using readily available ingredients such as rice, saffron, and whatever seafood or meat they could find. The dish has since evolved and gained popularity worldwide, with renowned chefs like Ferran Adrià and José Andrés putting their own modern twists on the classic recipe. Today, the best versions of Chorizo and Seafood Paella can be found in authentic Spanish restaurants in Valencia, where the dish is cooked over an open flame to achieve the perfect socarrat, the crispy layer of rice at the bottom of the pan. The key to a delicious Chorizo and Seafood Paella lies in using high-quality saffron, bomba rice, and a variety of fresh seafood such as shrimp, mussels, and clams, along with the smoky flavor of Spanish chorizo. While the traditional method involves cooking the paella over an open flame, there are also alternative methods such as using a paella pan on the stovetop or in the oven. Whether enjoyed in a bustling Spanish market or at a top-rated restaurant, Chorizo and Seafood Paella is a dish that captures the essence of Spanish cuisine with its vibrant flavors and rich history.
60 min
6
450 calories
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