This is one version, but paella can be what you want, all seafood, all chicken and sausage, you decide what you'd like it to be!
- 2 tablespoons of extra virgin olive oil
- 3 links of Spanish Chorizo, sliced into quarter inch rounds, and sliced in half
- 1 large yellow onion, diced
- 2 cloves of garlic, minced
- 5 teaspoons of sweet smoked paprika (pimenton)
- 1 can (28 oz) of whole San Marzano tomatoes, drained and diced (I use Cento brand)
- 2 cups of bomba rice (if you can’t find this, Arborio is an acceptable and readily available substitute)
- 1 teaspoon of kosher salt
- ½ cup of dry white wine (like sauvignon blanc or pinot gris)
- 1 large pinch of saffron (added to the wine)
- 5 cups of warmed chicken broth (homemade preferred, or low-sodium if store bought)
- 1 jar (10oz) of sweet piquillo peppers, drained and chopped (I use Napoleon brand, 9.9oz jar)
- 12 Large Shrimp, de-veined with shell on (often sold as “easy peel” shrimp)
- 12 scallops (or substitute with pieces of your favorite meaty white fish)
- 12 mussels, bearded and cleaned
- 12 clams, washed
- 1 large lemon, cut into 8 wedges
- 2 tablespoons of rough chopped fresh Italian parsley
- Heat a large 16” paella pan (like this one from Mauviel, or this more economical version) over medium high heat. Add the olive oil, let it heat up for a minute and then add the chorizo. Cook until slightly brown and the fat has rendered in the pan – about 2 to 3 minutes. Using a slotted spoon remote the chorizo and place in a bowl.
- Add the onion and cook until softened – about 5 minutes. Then add the piquillo peppers, garlic and paprika and stir until fragrant – about another 1 to 2 minutes.
- Add the tomatoes and stir to incorporate. Cook until the mixture has slightly darkened in color and the moisture has almost evaporated – about 3 to 5 minutes. There should be some sticky browed bits on the bottom of the pan
- Add the rice and salt, stirring to completely coat the rice. The pan should be very dry at this point. Add the wine/saffron mixture and stir into the pan. The moisture will help you scrape up all the brown bits, adding flavor and complexity to the dish.
- Add the warmed chicken broth, stirring to combine. Using the spoon arrange the rice mixture in an even layer.
- Distribute the chorizo evenly over the top, then cover the pan with aluminum foil and simmer on medium-low heat for 12 minutes. Avoid stirring the rice from this point forward.
- Remove the cover and arrange the shrimp, mussels, clams, and scallops in a circular pattern, gently tucking them into the rice. Cover again and cook on a low simmer until the mussels and clams open and the shrimp is pink (about 10-12 minutes more).
- The paella will be nearly dry at this point. You’ll know you’ve succeeded if the bottom layer of rice has a caramelized, toasted crust; this is called the “Socarrat” and is considered one of the best parts of any paella dish.
- Remove from heat, arrange lemon wedges and top with parsley.
- Serve immediately by spooning into large bowls.