Paella

By Chef James English

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This is my all-time favorite Spanish food. With its traditional blend of rice, seafood, and spanish sausage, this is a true comfort food. It is also super versatile - you can change up the ingredients to make an entirely different style. Don't like seafood? Make it with chicken - or even duck! The important part about paella is using the correct rice, and cooking method. The authentic types of rice to use are called Calasparra and Bomba. Both are short-grain rice that are special due to their ability to absorb more liquid than average rice. They can be hard to find in the US market - Arborio rice is a good substitute. 

 

Servings: 4

Prep Time: 10 min

Cook Time: 50 min

Special Equipment: A paella pan is very useful! However, a deep saute pan can be substituted.

 

6 ounces            Spanish Chorizo or Chourico, sliced ¼” thick

1 Cup                 Yellow Onion, chopped small

2 Tablespoons   Garlic, chopped fine

1/2 Cup              Crushed tomatoes

1/2 Tbsp             Tomato Paste

1 Tbsp                Smoked Paprika

Pinch                  Saffron

Pinch                  Ground Clove

3.5 cups             Toil & Boil Chicken Stock

1 each                Bay leaves

2 Cups                Calasparra or Arborio Rice

2 Tablespoons   Kosher Salt

½ cup                 Roasted Red Pepper, cut into ½” pieces

1 cup                  Peas

12                       RI Little Neck Clams

12                       Gulf Shrimp

1 lb.                    Maine Mussels 

2 Tablespoon     Olive Oil

1 Tablespoon     Fresh Parsley, chopped

 

 

1. In a wide saute pan with 3” sides, heat the olive oil over medium heat. 

2. Add the sliced chorizo and render out the fat. Cook for about 5 minutes. Remove from pan and reserve off to the side.

3. Turn the heat to low and add the onions to the pan. Cook until they begin to caramelize, stirring often.

4. When onions begin to caramelize, add the garlic. Continue to cook until the onions and garlic are both caramelized. Season with salt and black pepper.

5. Add crushed tomatoes and tomato paste. Mix well with the onions and garlic.  Mix well with the onions and garlic. Reduce mixture over a medium-low heat.

6. When it has reduced by 25% and has a dark, thick consistency, add the smoked paprika, saffron, and ground clove.Continue to cook for 2-3 minutes to toast the spices. 

7. Next, deglaze with the Toil & Boil Chicken Stock. Return the chorizo to the pot. Add bay leaves, roasted red peppers, and salt. Bring the pot to a boil.

8. When it has reached a boil, add the rice. Stir the rice to mix into the hot stock. Bring the pot back up to a boil, and then reduce it to a soft simmer.

9. Simmer rice for 18-20 minutes - DO NOT STIR OR DISTURB THE RICE.

10. After the 18-20 minutes, taste a little rice - it should be almost done, but not completely. At this point you begin to add your seafood. Add the clams first, pressing them down gently into the hot rice. Next add the shrimp, again nestling them down into the rice. 

11. After about five minutes you will begin to see some of the clams starting open. At this point you may flip your shrimp if they are especially large - smaller shrimp should cook without having to turn.

12. When 50% of the clams have opened, begin to add the mussels in the same fashion, gently pressing them into the hot rice. Allow to cook for another 5 minutes until all the shellfish has opened. Any shellfish that do not open should be discarded.

13. Garnish the paella with fresh chopped parsley and you’re ready to eat! Serve the meal out of the pan it was cooked in for an authentic experience.