Seafood and chorizo paella recipe is full of Pacific Northwest clams and mussels, wild salmon, spicy chorizo and garnished with sweet peas and bright lemon.
When you are lucky enough to live in an area with abundant seafood and shellfish, what better recipe to make then the best Spanish paella recipe ever? Well perhaps a really good cioppino, but let's save that for a rainy day.
Yes, I'm saying it. A crispy bottom, soaked saffron tomato bomba rice and loads of mussels, clams and the most succulent wild Alaskan salmon.
Chicken And Seafood Paella With Chorizo
Remember to Save the Shells from your seafood to make your own Simple Homemade Seafood Stock get more flavor and stop spending on store bought Stock.
I like to use bomba rice in a classic paella recipe. Bomba rice is a shorter, wider grain and when it gently simmers in the saffron tomato broth, the bomba rice soaks up the liquid, making a plump and flavorful rice. You can find bomba rice at specialty stores, including Whole Foods and on Amazon.
A good substitute (and I have done this a number of times), is arborio rice, which you may find a bit easier than bomba. I usually use arborio rice in risotto (such as my wild mushroom risotto), as it's also a shorter, wider grain. You can probably find arborio rice a bit easier if you're in a pinch.
Gastropub King Prawn, Chargrilled Chicken & Chorizo Paella 800g
A good quality paella pan makes all the difference in having a crispy bottom. Just be sure to season it properly with oil and keep it clean and dry after each use.
Don't overcrowd the pan as you add ingredients and make sure you have even heating all around. For instance, if your burner has a hot spot, move the pan around for even cooking.
Layer ingredients in stages. The mussels and clams cook quickly so that's usually the last thing to add, but the chorizo is one of the first so the fat can render out and cook all the way through.
Spanish Seafood Paella With Chorizo
Taste test the rice as it gets close. If the rice is still under cooked and you sauce has reduced, add ½ cup more stock, cover and check again.
When it comes to cooking paella covered or uncovered, traditionally paella is cooked uncovered. However, stoves vary and if one side is cooking at a different rate, I often will cover the pan (with foil or something large enough), for a few minutes to help with even cooking.
Seafood and chorizo paella is full of Pacific Northwest clams and mussels, wild salmon, spicy chorizo and garnished with sweet peas and bright lemon.
Oven Baked Salmon & Chorizo Paella
Don't overcrowd the pan as it cooks and make sure you have even heating all around. For instance, if your burner has a hot spot, move the pan around for even cooking.
Layer ingredients in stages. The mussels and clams cook quickly so that's usually the last thing to add, but the chorizo is one of the first so the fat can render out and cook all the say through.
Calories: 849 kcal Carbohydrates: 104 g Protein: 43 g Fat: 20 g Saturated Fat: 6 g Cholesterol: 86 mg Sodium: 1157 mg Potassium: 1299 mg Fiber: 6 g Sugar: 10 g Vitamin A: 1599 IU Vitamin C: 61 mg Calcium: 88 mg Iron: 10 mg
Baked Salmon With Chorizo Rice Recipe
Taste test the rice as it gets close. If the rice is still under cooked and you sauce has reduced, add ½ cup more stock, cover and check again.
When it comes to cooking paella covered or uncovered, traditionally paella is cooked uncovered. However, stoves vary and if one side is cooking at a different rate, I often will cover the pan (with foil or something large enough), for a few minutes to help with even cooking.
Seafood and chorizo paella is full of Pacific Northwest clams and mussels, wild salmon, spicy chorizo and garnished with sweet peas and bright lemon.
Oven Baked Salmon & Chorizo Paella
Don't overcrowd the pan as it cooks and make sure you have even heating all around. For instance, if your burner has a hot spot, move the pan around for even cooking.
Layer ingredients in stages. The mussels and clams cook quickly so that's usually the last thing to add, but the chorizo is one of the first so the fat can render out and cook all the say through.
Calories: 849 kcal Carbohydrates: 104 g Protein: 43 g Fat: 20 g Saturated Fat: 6 g Cholesterol: 86 mg Sodium: 1157 mg Potassium: 1299 mg Fiber: 6 g Sugar: 10 g Vitamin A: 1599 IU Vitamin C: 61 mg Calcium: 88 mg Iron: 10 mg
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