This seafood paella recipe with chorizo is a fantastic balance of sweet shrimps, squids, and mussels with spicy sausage. The rice is flavored with a sofrito of onion, peas, peppers, and artichokes and cooked on an open fire in a chicken stock flavored with saffron. This Spanish paella is the perfect dish to make at a garden party, either on a barbecue or on a gas grill. The cooking process is much simpler than the classic barbecue as it doesn't require any stirring. It presents well and feeds a crowd.
Paella is a rice dish originating from Valencia, it is cooked on an open fire, seasoned with saffron, and can have various types of meats, seafood, or vegetables.
I am sure the purists will have some comments to make, but this is a tested and proven delicious recipe we have made plenty of times and all our guests have enjoyed and loved.
How To Make Paella At Home
My husband's favorite dish was seafood risotto, but risotto is not a convenient dish to make when you are entertaining as it requires stirring for at least 20 minutes.
The Paella instead does not require any stirring. Once the ingredients are ready, the process of cooking the paella on an open fire is relatively easy.
There are a few important factors that make this paella superb, one of them is the outstanding ingredients, the base for any successful dish.
Spanish Vegan Paella
When it comes to seafood I am very picky. I grew up by the sea and I am used to eating fresh seafood that tastes like the sea. I carefully choose where to buy my fish and even if frozen I always look for quality.
You can use all the seafood above, only some of them or other types of seafood you like. However, whatever seafood you decide to use in a paella these are the important points to consider:
Horizo and the saffron stock not originalto the paella recipe, but they work for us and theydo add flavor to the dish.
Spanish Paella Recipe
In Italy, I use 'Nduja, a spicy creamy sausage made with fatty cuts of the pig: lard, bacon, and guanciale (jowls bacon) originally from Calabria.
You can also add chicken thighs on the bone. They are much better than chicken breasts as the breast tends to get tough while the thigh remains juicy.
We have both a grill and a barbecue, so we tried both options. I must say that the Paella cooked on a barbecue is way superior.
What To Serve With Paella (17 Side Dishes)
Feel free to substitute any ingredients you might like, as long as you follow my 3 rules for making the best paella and I am sure you will be pleased:
Prepare all the ingredients, set the fire, serve a glass of wine with some appetizers and enjoy preparing the Paella outdoor with your friends.
For dessert a fruity tart like Peach Tarte Tatin or a Lime sorbet with vodka. To close a lavish meal always serve a homemade liquor Limoncello, Nocino or Curacao.
Homemade Paella Seasoning Blend
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This seafood paella recipe with chorizo is a fantastic balance of sweet shrimps, squids, and mussels with spicy sausage. The rice is flavored with a sofrito of onion, peas, peppers, and artichokes and cooked on an open fire in a chicken stock flavored with saffron. This Spanish paella is the perfect dish to make at a garden party. The cooking process is much simpler than the classic barbecue as it doesn't require any stirring. It presents well and feeds a crowd.
Calories: 976 kcal | Carbohydrates: 142 g | Protein: 39 g | Fat: 25 g | Saturated Fat: 7 g | Cholesterol: 184 mg | Sodium: 861 mg | Potassium: 955 mg | Fiber: 5 g | Sugar: 8 g | Vitamin A: 1090 IU | Vitamin C: 59.5 mg | Calcium: 107 mg | Iron: 4.6 mgMy favorite paella recipe is loaded with lots of Spanish rice, chicken, chorizo, shrimp and more, huge on flavor, easy to make and perfect for a crowd.
Seafood Paella Recipe
We're cooking up a big pan full of comforting Spanish Paella in the Chili Pepper Madness kitchen tonight, my friends! Pull up a chair and join us!
Paella originated in Valencia, though it has spread through Spain and the rest of the world, where it can vary from region to region and cook to cook.
One prized element of paella is called the socarrat, which is the crispy layer of rice that develops on the bottom of the pan during cooking. Many people enjoy it and even fight over the crispy bits.
Large Flat Frying Pan With Cooked Homemade Spanish Paella With Variety Of Meats, Vegetables, Rice, Tomato Sauce, Spices. Outdoors, Vibrant Orane Red A Stock Photo
My version is consider a Paella Mixta recipe, which is mixed paella with a combination of meats and seafood. You can easily adapt this recipe to skip the meats and focus only on the seafood, or however you'd like to enjoy it.
Either way, I think you'll find that this recipe feeds a group and is quite the crowd pleaser. Grab your paella pans, my friends, and let's get cooking!
Bloom the Saffron. Add the pinch of saffron to a small bowl and cover with 1/4 cup water to let the saffron bloom.
Reconnect With Friends And Family Around A Homemade Paella
Heat the Chicken Broth. Add the chicken broth to a pot and bring to a boil. Reduce heat and simmer until needed.
Cook Meats and Vegetables. While the broth is heating, heat the oil in a large skillet or pan (I use a large paella pan) to medium heat.
Add the onion, peppers, chicken, and Spanish chorizo sausage. Cook for 8 minutes to soften the vegetables and cook the chicken mostly through.
Paella: Which Spices For A Home Made Paella?
Add Hot Broth. Pour in the hot chicken broth and shake the pan to distribute. Do not stir the rice, as we want it to cook evenly and develop a crispy bottom.
Simmer the Paella. Reduce heat to medium low and simmer for 15 minutes to 20 minutes, or until the rice has absorbed the liquid and is tender to your preference. You may need a bit longer, depending on the heat.
Cook the Seafood. Tuck the shrimp and mussels into the top of the rice and cover - use a large lid or aluminum foil.
Seafood Paella + Homemade: Fish Stock
Cook for 5 minutes, or until the shrimp and mussels cook through, and a crispy crust forms on the bottom of the pan. This is the socarrat, which many people love.
Boom! Done! Your paella is ready to serve. Easy enough to make, isn't it? Serve it as a flavorful side dish, or make an extra batch and serve it as your main.
Short grain rice is essential for good paella, as it absorbs liquid more easily and cooks evenly. Look for Bomba Rice, which is a short grain Spanish rice, often referred to as Valencia rice.
Origin Of Paella
If you are unable to find it in the grocery store, look for a good quality short grain rice. You can use medium grain rice if you must, but definitely do not use long grain rice.
Arborio rice is often mentioned as a substitute, but arborio rice is a creamier rice ideal for risotto, so I personally would not use it.
Shrimp and mussels are ideal for a good seafood paella, though you have many options. Consider scallops, crab, flaky fish, squid or calamari, clams, or others. I've made it with crawfish and loved it.
Take A Culinary Trip To Spain With Paella
Paella is one of those dishes that is so easy to change up to your preference, as many cooks around the world do. Feel free to add in other vegetables, such as green peas, sweet corn, spicy chilies, fresh herbs and more.
I add chicken and Spanish chorizo, but other meats are welcomed here, such as pork, duck, rabbit, or ground meats, and even tofu. You can also skip the meats and serve a seafood paella very easily.
Heating your chicken broth before adding it to the rice will save you cooking time, as the broth will already be to temperature when added. It also ensures a more even cook and consistency of the rice, which is important in making a good paella.
Best Paella Ever · I Am A Food Blog
Good rice is key. If you add cold chicken broth, you'll need extra time to heat it through, and you may encounter inconsistencies throughout the pan. I prefer to heat the broth through before adding.
When you leave the paella pan cooking on your stove top, especially over an open flame, the rice at the bottom of the pan will crisp up and darken. This is called the socarrat, and it is prized by traditional paella lovers.
Socarrat means to singe. It is very much like pegao at the bottom of a pan of Puerto Rican Arroz con Pollo.
The Goodwill Market
Some might consider this scorched rice at the bottom of the pan a mistake, but others love it and consider paella properly made only when the socarrat is achieved.
You can skip it if desired, or turn up the heat during the last few minutes of cooking to crisp up the bottom layer of rice. Just be careful not to burn it.
That's it, my friends. I hope you enjoy my favorite paella recipe. Let me know if you make it. I'd love
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