Paella with Shellfish and Chorizo
Serves 6 to 8
Ingredients
6 cups chicken stock
1 teaspoon saffron threads
2 tablespoons extra virgin olive oil
1/2 pound chorizo, cut into 1/2" slices
1 medium yellow onion, chopped
4 cloves garlic, minced
1⁄2 teaspoon pimenton
2 cups short grain Paella rice from Valencia, Spain
5 tablespoons chopped fresh flat-leaf parsley
3 canned whole pimento or roasted peppers, diced
1/2 cup dry white wine, Sauvignon Blanc
1 tablespoon lemon juice
Salt and freshly ground black pepper
3/4 pound large shrimp, shelled, deveined
18 Manilla clams, washed
18 mussels, washed
1/2 pound shelled fresh or frozen peas
Lemon slices as a garnish
2 tablespoons chopped fresh parsley as a garnish
Instructions
Place the stock and the saffron in a saucepan over high heat. Bring to a boil and turn the heat off and set aside.
Warm the olive oil in a heavy 4 1⁄2 quart double handled frying pan, about 12 to 13-inch diameter. Add the chorizo, onions, garlic and pimenton to the pan and cook, stirring occasionally, until the onions are soft, 15 minutes. Remove from the pan and set aside. Pour off all but 2 tablespoons of the oil from the pan. Add the rice to the pan and stir to coat it well with the oil. Add the parsley and diced pimentos.
Preheat an oven to 325°F.
Bring the chicken stock to a boil and add it to the paella along with the wine, lemon juice salt to taste. Simmer 5 minutes. Bury the shrimp, clams and mussels in the rice. Bake uncovered until the clams and mussels are open, 15 minutes. Place the peas on the top and continue to cook 5 minutes.
Remove from the heat, cover and let stand for 5 minutes. Sprinkle with parsley and serve.
