Paella
Specially seasoned seafood, chorizo and rice, packed with flavor and spices, paired with our rich and refreshing Chardonnay.
Ingredients
- 16 cherrystone clams
- 8 spot prawns or large shrimp
- 1/2 tablespoon lemon juice
- 2 1/2 teaspoons olive oil (divided)
- 1 small cooked chorizo link (sliced thin (1.75 oz) I use Goya)
- 1/2 cup chopped onion
- 3 garlic cloves (sliced thin)
- 1 teaspoon smoked paprika
- 1 1/4 cups short grain rice
- 1/3 cup finely diced tomatoes
- 2 1/2 cups chicken stock
- 1 1/4 teaspoon Kosher salt
- 1/4 teaspoon saffron threads
- 1 bay leaf
- 1/2 red bell pepper, thinly sliced
- 1/4 cup frozen peas
- 1 tablespoon coarsely chopped parsley
Directions
Clean the clams and soak in cold water for 20 minutes. Transfer the shrimp to a bowl and season with 1/2 tablespoon lemon juice.Heat a large, deep nonstick skillet over medium heat. Add 1 teaspoon of oil and sauté the chorizo, onions, garlic and paprika until soft, about 3 minutes. Create a well in the center and add the remaining 1 1/2 teaspoons oil, add the rice, stirring to coat with the oil. Sauté 3 minutes.Add the diced tomatoes, broth, salt, saffron threads, and bay leaf. Mix and bring to a boil, stirring once, place the bell pepper over the rice, reduce heat to low and cover tightly, simmer 15 minutes. Uncover, add the clams, shrimp and peas. Cover tightly again and cook on low heat until the clams open up and the shrimp are cooked through, about 10 to 12 minutes.Uncover the skillet, raise the heat to medium-high and cook to toast the bottom of the rice, you should hear it sizzling, about 2 to 3 minutes. Discard the bay leaf and garnish with parsley.
Recipe provided by Chef Cat Cora
