Description
An icon of Spain’s cultural identity, paella done right is a truly spectacular dish: a thin blanket of saffron-scented rice with a crackly, crunchy bottom crust, studded with fresh seafood.
Ingredients
Units
Scale
- 4 ounces fresh chorizo, casings removed
- 1 small onion, thinly sliced
- 1 garlic clove, thinly sliced
- 1/2 cup canned diced tomatoes
- 1 cup arborio rice
- Pinch of saffron threads dissolved in 2 tablespoons of water
- 1 1/2 cups water
- Salt and freshly ground pepper
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 pound large shrimp, shelled and deveined
- 1/4 cup dry white wine
- 1 tablespoon fresh lemon juice
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound cockles, scrubbed and rinsed
- 1/2 pound squid bodies, cut into rings
- 1/2 pound of small scallops
- 1/4 cup of frozen peas
- 1 1/2 cups cooked chicken, preferably dark meat (8 ounces)
- 2 tablespoons chopped flat-leaf parsley
- 1 scallion, thinly sliced
Instructions
- Preheat the oven to 350°.
- In a 10-inch paella pan or ovenproof skillet, cook the chorizo over moderate heat, breaking it up with a spoon, until some of the fat is rendered and the chorizo is browned, 4 minutes.
- Add the onion and garlic and cook over low heat, stirring, until softened and just beginning to brown, 8 minutes.
- Stir in the tomatoes, rice, saffron with its liquid and the 1 1/2 cups of water.
- Season with salt and pepper and bring to a boil.
- Cover and simmer over low heat, without stirring, until the rice is al dente and the liquid is absorbed, 15 minutes.
- In a large skillet, heat the 1/4 cup of olive oil until shimmering.
- Season the shrimp with salt and pepper, add them to the skillet and cook over high heat, turning once, until pink and cooked through, about 3 minutes.
- Using a slotted spoon, transfer the shrimp to the rice. Discard the oil.
- Wipe out the skillet. Pour in the wine and lemon juice.
- Add the squid, scallops, mussels and cockles, cover and cook, shaking the skillet, until the mussels open, about 3 minutes.
- Pour the mussels and cockles and their cooking liquid over the rice.
- Stir the cooked chicken and peas into the rice.
- Cover and cook in the oven for about 5 minutes, until the paella is just heated through.
- Garnish with the parsley and scallion, drizzle with the remaining 1 tablespoon of olive oil and serve.
Nutrition
- Serving Size: 6
- Calories: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Protein: 0
- Cholesterol: 0