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
Step 1
In a 13-inch paella pan, large enameled cast-iron pan, or a large skillet, heat 2 tablespoons of the oil over medium heat. Cook the sliced chorizo, flipping once, until lightly browned and some of the fat has rendered, about 3 minutes. Using a slotted spoon, transfer the browned chorizo to a plate and set aside.
Step 2
Add the onion and bell pepper to the pan and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and cook 1 minute more. Stir in the tomato paste.
Step 3
Add the rice and cook, stirring constantly, until coated with the vegetable mixture, about 2 minutes.
Step 4
Add the broth, clam juice, saffron, bay leaf, ¾ teaspoon salt and ¼ teaspoon pepper; bring to a boil. Cover and simmer over low heat, without stirring, until the rice is cooked and most of the liquid is absorbed, about 15 minutes. Discard the bay leaf. Stir in the peas, then the chorizo (along with any accumulated juices) and thyme; taste and adjust seasoning, if necessary. Remove the pan from the heat and cover.
Step 5
In a separate large skillet, heat 2 tablespoons of the oil over medium heat until shimmering. Add the shrimp and sprinkle with ¼ teaspoon salt and a few grinds of pepper; cook, turning once, until the shrimp are pink and cooked through, about 3 minutes. Add the shrimp to the paella and cover to keep warm.
Step 6
In the same skillet that you cooked the shrimp, bring the wine to a boil over medium heat. Add the mussels and cover with a lid; cook, shaking the skillet occasionally, until the mussels open, 2 to 4 minutes. Pour the mussels and their cooking liquid over the paella.
Step 7
Drizzle the remaining 1 tablespoon of oil over the paella and serve.
Step 8
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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.
