This time last year I was on my way to Barcelona! Last weekend, in memory of one of my top 5 favorite trip I decided to practice my paella skills. For this paella I went with a traditional chorizo sausage and seafood mix. Things to note: I am a huge fan of saffron as I was heavy on my pinch but you do you. Also the shrimp marinade is on the spicy side so if you are not that into spice go easy on the pepper flakes. If you are planning to make dinner for a large group paella is great! This one was devour in 15 minutes flat! Enjoy!
VIDEO POSTED BELOW
INGREDIENTS
Marinate Shrimp:
1 lbs of shrimp (peeled and cleaned)
1 teaspoon of salt
1 teaspoon of paprika
1 teaspoon of red pepper flakes
1 teaspoon of garlic powder
1/2 teaspoon of ground coriander
4 Cups of Vegetable Stock
Pinch of salt to taste
Large pinch of saffron (ground)
3 tablespoons of oil
1 Spanish onion (diced)
3 cloves of garlic (grated)
1 cup of wine (split in two)
2 Cups of Paella Rice
1 tablespoon of olive oil
2 Chorizo sausages cut up
1/2 lbs of Mussels
1/4 cup of green peas (steamed)
1/2 lbs of Clams1/4 Cup chopped Italian Parsley
DIRECTIONS:
Clean and peel your shrimp, add oil and spices for marinade and set aside in the fridge.
In a small pot heat up your vegetable stock and add a pinch of salt to taste (this is the only salt I added to the entire dish) Once boiling add in your ground saffron and let steep until you are ready to use it.
Steam peas and set aside.
In a large paella skillet (or any large flat skillet) add in your oil and fry your diced onion until they become translucent. Make sure they dont burn. Add in your garlic and coat them in the oil. Let them cook for a minute or two before you add in your rice and coat the rice in oil.
When ready mix in half your wine, let that evaporate before adding in all your vegetable stock. Cover and let simmer for 20 minutes.
In a smaller deep skillet add in olive oil to coat the bottom before frying up your chopped chorizo. when they are almost done cooking add in your shrimp and cook until nice and pink.
Remove shrimp and chorizo and add to rice. Leave the greasy bottom and throw in your mussels and clams. Add the remainder of the wine and cover. Let the mussels and clams steam open and the alcohol to evaporate before transferring on top of your paella.
Add your steamed peas and garnish with parsley before you are ready to serve.
ENJOY!
