Seafood Paella
This seafood paella, short grain rice flavored with saffron and chorizo, is topped with steamed clams, mussels, and shrimp.
Ingredient
- 1/4 cup olive oil
- 1 yellow onion, diced
- 2 red bell peppers, diced
- 1/2 cup chopped chorizo
- 1 dried red chili pepper
- 2 large tomatoes
- 1 tablespoon tomato paste
- 1 cup white wine
- 3 garlic cloves, minced
- 1 big pinch saffron
- 1 tablespoon smoked paprika
- 1 1/2 cups Valencia rice (short grain or paella rice)
- 3 1/2 cups chicken stock
- 1 pound jumbo shrimp
- 1 pound mussels
- 1 pound clams
Direction
- Place a medium-sized paella pan over medium-high heat, and add oil, onion, bell pepper, chorizo, and dried chili and cook until vegetables soften, about 3 minutes.
- Using a box grater, grate tomatoes straight into the pan. Stir and cook until liquid has reduced by half.
- Reduce heat to low, and add tomato paste, white wine, garlic, saffron, and paprika. Cook paste mixture down, stirring, until fully incorporated.
- Add rice and chicken stock and stir until everything is all mixed in. Simmer over low heat, without stirring, for 15 minutes. Every now and then, peek with a spoon to make sure nothing is sticking or burning while simmering.
- After 15 minutes add shrimp, mussels, and clams. Cover with a lid or foil and cook on low for another 5 minutes. Turn off heat and let the pan sit for 5 minutes.
- Remove the lid. The rice should be fluffy with a slightly toasted bottom, mussels and clams should be open all of the way, and your shrimp should be pink. Fluff paella with a fork before serving.
