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spanish seafood and chorizo paella

Author: Taylor Ellingson

Ingredients

  • 4 tablespoon olive oil
  • 1 lb shrimp peeled and deveined
  • 1 lb clams
  • ½ lb chorizo sliced into ½" pieces
  • ½ teaspoon crushed saffron threads
  • ¼ cup hot water
  • 1 medium onion finely diced
  • 1 red bell pepper cored, seeded, and diced
  • 3 roma tomatoes diced
  • 2 teaspoon smoked paprika
  • 3 cloves garlic minced
  • 1 teaspoon kosher salt
  • 2 dried bay leaves
  • 2 cups short grain rice
  • 2 cups clam juice
  • 2 cups chicken broth
  • ¾ cup frozen peas

Instructions

  • Rinse clams under cold water.
  • Place them in a large bowl, sprinkle with salt, and cover them with water.
  • Let them sit for 1 hour.
  • After about ½ an hour of this process you can get started on the rest of the dish.
  • Place saffron in bowl with ¼ cup hot water. Let sit for 15-20 minutes.
  • In large skillet or paella pan over medium-high heat, cook shrimp in 2 tablespoon olive oil until cooked, about 5 minutes.
  • Remove from pan and place on plate.
  • Add chorizo to pan and cook until browned, about 6-8 minutes.
  • Remove chorizo from pan and set aside with the shrimp.
  • To the same skillet, add 2 tablespoon olive oil, onion, red bell pepper, tomatoes, garlic, salt, and paprika. Cook, stirring often, until onions soften, about 6 minutes.
  • Add the saffron mixture (water and actual saffron), bay leaves, clam juice, and broth, and bring to a boil.
  • Add rice and peas, and stir to combine.
  • Lower heat to medium-low and cook without stirring 10-13 minutes, until the rice has absorbed most of the liquid.
  • Reduce heat to low and add in the shrimp and chorizo.
  • Place clams, hinged side down, in paella mixture. Cover pan and cook 10 minutes longer.
  • After 10 minutes, the clams should open.
  • Discard any that remain closed.
  • The authentic way of eating paella is straight from the pan so dig in!