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Spanish Chorizo and Paella
Created by: Howcan Team
Ingredients
- 1 lb Spanish chorizo, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup Arborio rice
- 1/2 teaspoon saffron threads
- 1 teaspoon smoked paprika
- 4 cups chicken broth
- 1 lb mixed seafood (such as shrimp, mussels, and squid)
- 1/2 cup frozen peas
- 1 lemon, cut into wedges
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large paella pan or skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the sliced Spanish chorizo and cook until browned, about 5 minutes.
- Add the chopped onion, minced garlic, and diced red bell pepper to the pan. Cook until the vegetables are softened, about 5 minutes.
- Stir in 1 cup of Arborio rice, 1/2 teaspoon of saffron threads, and 1 teaspoon of smoked paprika. Cook for 2 minutes, stirring constantly.
- Pour in 4 cups of chicken broth and bring to a simmer. Cook for 15-20 minutes, or until the rice is almost tender and most of the liquid has been absorbed.
- Add the mixed seafood and frozen peas to the pan. Cook for an additional 5-7 minutes, or until the seafood is cooked through.
- Season with salt and pepper to taste. Remove from heat and let it sit for 5 minutes.
- Serve the paella with lemon wedges on the side. Enjoy!
Spanish Chorizo is a type of pork sausage flavored with smoked paprika and garlic, originating from the Iberian Peninsula. Its history dates back to the Roman Empire, where they introduced the concept of seasoned ground meat. In Spain, chorizo is a staple in many dishes, adding a rich, smoky flavor. Paella, a traditional Spanish rice dish, has roots in Valencia, where it was originally cooked over an open fire by farm workers. The dish has evolved over the years, with various regions adding their own twist. Today, the best paella can be found in Valencia, where chefs use traditional ingredients like saffron, Bomba rice, and Spanish chorizo to create the perfect balance of flavors.
60 min
6
450 calories
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