Seafood Paella
A sumptuous paella is not difficult to make. Just think of it as a Spanish jambalaya or a pilaf!
3 tablespoons Spanish olive oil, divided
1 pound headless jumbo shrimp, peeled and deveined
3 teaspoons sweet pimenton (sweet Spanish smoked paprika)
2 teaspoons salt
4 ounces Spanish chorizo
2 cups onion, chopped small
1 each red and green bell peppers, chopped small
2 tablespoons minced garlic
2 teaspoons saffron, crumbled
2 cups short grain rice
5 cups chicken stock
1 pound mussels, scrubbed and debearded
4 tablespoons chopped fresh parsley
Lemon wedges
Equipment: A 14″ paella pan or a 13-quart Dutch oven like Le Creuset
Natural gas stovetop and oven
Serves 6 to 8
Preheat oven to 375 degrees.
Slice the chorizo into ¼-inch slices and cut each slice into fourths.
Heat 2 tablespoons of olive oil in the pan over medium-high heat. Toss the shrimp with 2 teaspoons of the pimenton and ½ teaspoon salt. Be sure the oil is good and hot. Sear the shrimp on both sides (this should take only a minute) and remove from the pan. Add the remaining 1 tablespoon olive oil to the pan and sear the chorizo until nicely browned, just a few minutes.
Add the onions, peppers, garlic, and saffron to the chorizo and saute, stirring, about 6 minutes. Add the rice and saute another 3 minutes. Add the remaining salt (1½ teaspoons) and pimenton (1 teaspoon) and stir in well. Add the chicken stock and bring it to a boil. Reduce heat to keep the liquid at a simmer and cook without stirring for 6 minutes. Stir the rice gently and cook another 5 minutes. Add the mussels and cook 10 minutes. Add the shrimp, cover the pan with heavy-duty foil or a lid, place in the oven, and cook 10 minutes.
Remove the pan from the oven and let it sit 10 minutes before serving. Garnish each plate with the parsley and a lemon wedge.