Seafood Paella
Ingredients
- 4 1/2 cups chicken stock
- 1/2 teaspoon saffron threads
- 1/4 teaspoon salt
- 3 tablespoons olive oil
- 1/2 onion yellow onion, finely chopped
- 1/2 pepper red bell pepper
- 3 cloves garlic, finely chopped
- 6 ounces chorizo sausage
- 3 cups short-grain riceSpanish Bomba rice or Italian Arborio
- 14 ounce fire-roasted diced tomatoes
- 1 cup green peas
- 21 to 24 large shrimp
- 1 pound mussels
- 1 pound littleneck clams
- 1/4 cup chopped parsley
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Instructions
- Heat a gas grill to medium-high heat (375°F), or light a charcoal grill and let burn until the charcoal is covered with gray ash.
- In a saucepan over medium heat, bring the stock to a boil. Add the saffron and salt. Turn off the heat and let the saffron steep for at least 15 minutes. Taste and add more salt, if needed.,Simply Recipes / Sally Vargas
- In a 12- to 14-inch stainless steel skillet or cast iron pan, heat the oil over medium heat on top of the stove. Add the onion and red pepper, and cook for 5 to 7 minutes, or until the onion is translucent. Stir in the garlic and chorizo.,Simply Recipes / Sally Vargas
- On a table next to the grill, set the skillet with the sofrito, the rice, tomatoes, infused stock, salt, peas, shrimp, mussels, and clams.
- Set the skillet with the sofrito on the grill. Add the rice, and cook, stirring often, for 4 to 5 minutes, or until the rice is coated with oil and lightly toasted.,Stir in the stock, tomatoes, and peas. Taste for seasoning and add more salt, if you like.,Simply Recipes / Sally Vargas,Spread the rice evenly over the bottom of the pan. Close the grill cover and simmer the rice without stirring for 15 minutes, or until the rice absorbs most of the stock. If the mixture looks dry, pour about 1 cup of hot water over it, but do not stir.,Simply Recipes / Sally Vargas
- Nestle the mussels and clams into the rice with the hinge sides up so they release their juices into the rice. Arrange the shrimp around the shellfish.,Cover the pan with foil, close the grill, and cook for 6 to 10 minutes longer (depending on the heat of your grill), or until the rice and shrimp are both cooked through and the mussels and clams are open. (Discard any shellfish that remain tightly shut once everything else is cooked.),Simply Recipes / Sally Vargas
- Slip a spatula under the rice and check to see if you have achieved the elusive golden brown socarrat. If not, set the pan over the heat, uncovered, for a few minutes to lightly caramelize the bottom.,Sprinkle with parsley and bring the whole pan to the table for serving.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original