Spanish Paella
Total Time
1 Hour 45 Minutes
Prep Time
1 Hour
Cook Time
45 Minutes
Rating
5 out of 5 stars
(11)
Ingredients
6 servings
- 5 tablespoons extra-virgin olive oil
- 12 ounces smoked chorizo, sliced ½-inch thick on the bias
- 1 medium yellow onion, finely chopped
- 1 small red bell pepper, finely diced
- 3 large cloves garlic, finely chopped
- 1 tablespoon tomato paste
- 1½ cups Bomba rice or other Spanish paella rice
- 3½ cups chicken broth
- 1 cup bottled clam juice
- Generous pinch saffron threads, about ⅛ teaspoon crumbled
- 1 bay leaf
- Salt
- Freshly ground pepper
- ½ cup frozen peas, thawed
- 1 tablespoon chopped fresh thyme
- 1 pound large (31/35) shrimp, peeled and deveined
- ⅓ cup white wine
- 1 pound mussels, scrubbed and debearded
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Preparation
Chef’s notes
Smoked chorizo is usually located near the hot dogs and bacon in the supermarket. It is already fully cooked, and it is not necessary to remove the casings.
Bomba or Spanish paella rice, a short-grain rice prized for its ability to absorb three times its volume in broth while still remaining firm, can be found in many grocery stores or can be ordered online.
Saffron is harvested by hand, making it the most expensive spice in the world. Use only the amount that the recipe calls for; too much saffron can give food a medicinal taste. Store any leftover saffron for up to 6 months wrapped in foil and placed in an airtight container in a cool, dark place.
When purchasing mussels, they're still alive. After bringing them home, they will stay fresh in the refrigerator for several days. Avoid storing them in an airtight container. Instead, place them in a bowl covered with a wet paper towel. To clean mussels prior to cooking, put them in a colander and run them under cold running water, removing any sand or debris.