Seafood and Chorizo Paella

Paella originated in the Valencia region of Spain and is one of the country’s most iconic dishes. Traditionally cooked over an open flame in a wide, shallow pan, paella was initially a rustic, one-pot meal for farmers. Classic Valencian paella includes rabbit, chicken, and local beans, but over time, seafood and other regional variations have become popular worldwide.

Ingredients

• 3 tablespoons of extra virgin olive oil

• 1 cup Spanish (yellow) onion, diced

• 5 cloves of garlic, finely minced

• 1 red bell pepper, diced

• 1 teaspoon sweet smoked Spanish paprika

• ½ cup tomato sauce

• 3 cups shrimp broth (warm)

• ¼ teaspoon saffron threads (soaked in 2 tablespoons of warm water for 5 minutes)

• 1 cup Spanish round rice

• 1.5 lbs little neck clams (scrubbed clean)

• 1.5 lbs raw jumbo shrimp (peeled and deveined, tails on)

• ½ a sausage of Spanish chorizo**, cubed

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped

• Green onions, chopped

• Lemon wedges

  **Chorizo is a flavorful sausage, but Spanish and Mexican versions differ significantly. Spanish chorizo is a cured, smoky sausage made with paprika, while Mexican chorizo is fresh, uncooked, and seasoned with chili peppers and vinegar. In this recipe, Spanish chorizo adds depth and a subtle smokiness to complement the seafood.

Directions

1. Heat olive oil in a 12-inch paella pan over medium heat and sauté the cubed Spanish chorizo until lightly browned. Remove and set aside.

2. Add the diced red bell pepper to the pan and sauté for 5 minutes.

3. Add the ½ cup of diced Spanish onion and sauté for another 5 minutes, stirring occasionally.

4. Add the minced garlic and sauté for 2 minutes, or until fragrant.

5. Stir in the rice to toast it lightly, coating it in the oil and vegetable mixture.

6. Add sweet smoked paprika and cook briefly before stirring in the tomato sauce. Cook until the mixture thickens.

7. Pour in shrimp broth and saffron water, then season with salt and pepper.

8. Simmer the rice mixture uncovered over medium-low heat for about 10 minutes.

9. Nestle in the clams, shrimp, and browned chorizo. Cook until the rice is tender, clams have opened, and shrimp are cooked through.

10. Increase the heat briefly to medium-high to create a crispy layer of rice (socarrat) on the bottom.

11. Remove from heat, cover with a towel, and let rest for 5 minutes.

12. Garnish the paella with fresh parsley, chopped green onions, and lemon wedges. Serve immediately.