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Mixed Seafood and Chorizo Paella
Created by: Howcan Team
Ingredients
- 1/4 cup olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup Arborio rice
- 1/2 teaspoon saffron threads
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups chicken broth
- 1/2 cup white wine
- 8 oz chorizo, sliced
- 1 lb mixed seafood (such as shrimp, mussels, and squid), cleaned and deveined
- 1/4 cup fresh parsley, chopped
- 1 lemon, cut into wedges
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, about 3 minutes.
- Stir in the diced red and yellow bell peppers, and cook for another 2 minutes.
- Add the Arborio rice to the pan, and stir to coat the rice with the oil and vegetables.
- Crumble the saffron threads into the rice, then sprinkle in the smoked paprika, salt, and black pepper. Stir to combine.
- Pour in the chicken broth and white wine, and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally.
- While the rice is cooking, heat a separate skillet over medium-high heat. Add the sliced chorizo and cook until browned, about 5 minutes. Remove the chorizo from the skillet and set aside.
- In the same skillet, add the mixed seafood and cook until just opaque, about 3-4 minutes. Remove from heat and set aside.
- Once the rice has absorbed most of the liquid, arrange the cooked chorizo and mixed seafood on top of the rice in the paella pan. Cover and cook for an additional 10 minutes, or until the rice is tender and the seafood is fully cooked.
- Garnish the paella with chopped parsley and serve with lemon wedges on the side. Enjoy!
Mixed Seafood and Chorizo Paella is a traditional Spanish dish that originated in the Valencia region. This flavorful and colorful dish is a combination of succulent seafood, spicy chorizo, and saffron-infused rice, cooked to perfection in a wide, shallow pan. The dish has a rich history, with roots dating back to the 19th century when it was popularized by local fishermen who would cook rice with whatever ingredients they had on hand. Today, renowned chefs like José Andrés and Ferran Adrià have put their own modern twists on this classic dish. The best versions of this dish can be found in authentic Spanish restaurants, particularly in Valencia, where the dish is a culinary staple. The key to a perfect Mixed Seafood and Chorizo Paella lies in using high-quality ingredients, especially the saffron, which gives the dish its distinctive flavor and vibrant color. While the traditional method involves cooking the paella over an open flame, there are also alternative methods, such as using a specialized paella pan or even a regular skillet. Whether enjoyed in a bustling Spanish eatery or homemade with a personal touch, Mixed Seafood and Chorizo Paella is a delightful culinary experience that captures the essence of Spanish cuisine.
60 min
6
450 calories
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