Seafood & Chorizo Paella

★★★★★

chorizo, Paella, Seafood, spanish

Cook 1.5 hrs ∙ Makes 6 To 8 Servings ∙ Difficulty Medium ∙ Source Felix Jacomino

Ingredients

  • 2 1/2 cups chicken stock
  • 1 cup clam juice
  • 12 ounces beer (lager)
  • 1/4 cup dry vermouth
  • 1 cup dry white wine
  • 1 pinch saffron
  • 1/2 cup olive oil
  • 6-8 ounces chorizo links , sliced into 'coins'
  • 1 medium onion , chopped
  • 6-8 garlic cloves , minced
  • 1 1/2 cups medium grain rice
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 1 can diced tomatoes (14.5 ounce)
  • 8 ounces squid , head cut into rings, legs cut into two halves
  • 8 ounces baby scallops
  • 1 pound large shrimp
  • 1 cup frozen green sweet peas
  • 1 can (7 oz.) fire roasted peppers (or pimientos) , sliced thinly
  • 1 packet (1g) Vigo® Flavoring & Coloring for Arroz con Pollo

Directions

In a small saucepan heat chicken stock, clam juice, and saffron and keep warm.

Inside your 15-18 inch paella pan, add olive oil and bring to medium heat.

Add chorizo, onions, and garlic and sauté for about 3-4 minutes, making sure you brown both side of each chorizo coin.

Add canned tomatoes and cook for 5 minutes until most of the liquid has been evaporated.

Add squid and scallops and cook for about a minute.

Mix in rice, paprika, flavor & color packet, and salt and stir until well combined.

Add about half of the warm chicken stock & clam juice and allow to simmer on medium-low heat for 5 minutes without stirring. Move the paella pan around the heat source (every 1-5 minutes) and rotate it often so that the rice cooks evenly.

Add the rest of the stock and simmer for another 5 minutes.

Lay the shrimp on top of rice in a circular pattern and cook for about 5 minutes until the first side is pink. Flip the shrimp and cook the paella for 15-25 minutes, until rice is cooked and liquid is evaporated, remembering to continue to rotate the pan every often. Add the beer, vermouth, and wine as the rice dries out. If it still seems too dry, add small amounts of water and cook a bit longer.

Sprinkle green peas (thawed) and fire roared peppers and allow to rest for 5 minutes before serving. Season with salt as needed.

Note: You can add clams, mussels, and lobster (boil them separately) to this dish when you add the shrimp.