By The Wine Chef
PAELLA WITH SEAFOOD AND CHORIZO RECIPE
Adapted from a recipe found on Fox and Briar
“What exactly is paella? Simply put, it’s a rice-based dish that originated in Valencia, Spain during the eighth century. Back then, it was typically made with chicken, rabbit, snails and beans, and cooked over an open fire in a ‘paellera,’ a wide shallow pan with two handles. Over the years, this one-pot meal has evolved into multiple versions worldwide and everyone has their favorites. But the best ones, whether filled with seafood or meat, are always cooked uncovered, with short-grain rice, and a good quality broth — although some purists would argue that it must be made in Valencia with the local water!”
“Now it’s time for you to make a paella and you’re down with the short-grain rice. But, with so many other options, what else should be included? My advice is simple: choose whatever you like to eat, using the best-quality ingredients you can find. I happen to love seafood, so I usually make paella using fresh shellfish; oftentimes with the addition of sausage — usually chorizo — for the smoky, meaty flavor it adds. Other favorite additions are chicken and clams. “
Best wine to drink with paella
“I’m going to offer the same advice here that I did with the paella: choose a wine you feel like drinking! Think about the ingredients you’re using and take it from there. You may want a crisp white wine like a Spanish Albariño with seafood paella. Or how about a dry, crisp Sherry? The Lustau Manzanilla Papirusa, aged in barrels near the sea, delivers a subtle taste of the ocean — perfect for seafood. “
Serves 4
2 Tablespoons Olive Oil
4 links (about 1/2 pound) raw Mexican chorizo. You can use Spanish chorizo too.
1 large onion, chopped
5 cloves garlic, minced
1.5 teaspoons smoked paprika
1 teaspoon turmeric
1 teaspoon saffron threads, soaked in 4 tablespoons water. Make sure it’s real saffron.
2 cups diced tomatoes
1 teaspoon kosher salt (or 1/2 teaspoon of regular salt)
1/4 teaspoon fresh ground pepper
Pinch cayenne pepper (just a mere pinch!)
2 cups Arborio (or other short-grain) rice
4 cups chicken stock
1.75 pounds small clams (cockles or manila)
1 pound raw shrimp
1 pound calamari, sliced into 1-inch pieces
2 cups frozen peas
1 jar fire-roasted red bell pepper, sliced into 1/4-inch slices lengthwise
How to prepare paella with Seafood and Chorizo
1) Remove sausage casings and break up into 1-inch pieces. For Spanish chorizo, remove casings and thinly slice sausage. Heat a large paella pan (or large sauté pan) over medium heat. Add olive oil to pan. When oil is hot, add the sausage and sauté until cooked through, stirring frequently, about 6 minutes. (If using Spanish chorizo, sauté for a minute.) Remove cooked sausage from pan and put on a plate. Add onion to pan and sauté for 5 minutes until soft and golden. Add garlic and sauté 30 seconds.
2) Add paprika, turmeric and saffron (with its water) to the pan and stir, scraping the bottom of the pan. After about a minute add tomatoes, salt and peppers. Continue cooking until completely mixed in and the onions are rust colored, 2- 3 minutes.
3) Add the rice and stir until the rice is completely coated with the oil and spices. Stir in the stock. Bring to a simmer. Reduce heat to low and simmer uncovered for 10 minutes without stirring to allow the grains to soak up the liquid. Move the pan every few minutes so all parts receive direct heat and cook evenly.
4) After about 10 minutes, the rice should be almost done, but the mixture should be slightly soupy. Add more chicken stock if necessary. Stir clams and frozen peas into the rice mixture and bring mixture back to a simmer. Cover and cook for 2 minutes. Add shrimp and calamari to pan. Cover and simmer an additional 3 to 4 minutes.
5) Mix in chorizo and let sit a few minutes to warm up the sausage. Spoon Paella into individual bowls or one big serving bowl. Lay pieces of red pepper on top, sprinkle with parsley and serve.
https://www.thewinechef.com/blog/chorizo-and-seafood-paella
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