Seafood and Chorizo Paella Recipe
Seafood and chorizo paella is full of Pacific Northwest clams and mussels, wild salmon, spicy chorizo and garnished with sweet peas and bright lemon.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 4 -6 servings
- Olive oil for drizzling
- 1/2 large white onion chopped finely
- 1 large red bell pepper chopped
- 2 garlic cloves chopped finely
- 2 links of chorizo sliced on diagonal
- 14 oz can chopped tomatoes with their juices
- 1 tsp smoked paprika
- Pinch of saffron
- 2 cups bomba or aborio rice
- 4 cups seafood or chicken stock
- 1 1/2 cups white wine
- 1/2 lb wild salmon cut in 2 inch cubes
- 1 lb clams scrubbed an cleaned
- 1 lb mussels scrubbed and clean
- 1/2 cup peas frozen works well
- Lemon wedges
- Freshly chopped parsley for garnish
Before cooking, clean the mussels and clams. I leave them in a bowl of cold water and allow them to sit for at least 20 minutes to get all the sand out. Then use a brush or scrubber (those potato ones are great) and scrub all the shells of any outside dirt.
For the mussels, there's a little "beard" that holds them together, using a pairing knife, pull that out. Leave the shellfish over ice, chilled until ready to use.
Next heat your paella pan and drizzle with olive oil on medium-high heat. Add the chopped onions, and peppers and saute until just tender, about 2-3 minutes.
Then add the chorizo and chopped garlic and and continue cooking for another 1-2 minutes until the garlic is carmelized and chorizo has a nice deep golden color. You may want to turn the sausage so both sides get a good sear.
Next add in the tomatoes with their juices and paprika and saffron. Bring to a gentle simmer and allow the liquid to evaporate slightly so the tomatoes concentrate.
Add the dried rice and toss the rice into the liquid and all the other flavors, making sure everything is coated evenly then use your spatula to spread the rice and everything else evenly around the pan.
Add stock and white wine and bring everything to a simmer for about 20 minutes. Check the pan every so often, making sure the hot spots aren't cooking faster, you may need to turn the pan every so often.
Once the rice is about half way cooked, add the salmon around the pan and continue cooking for another 10 minutes (You may need to cover with foil for even cooking).
Then add the clams and mussels and cook for another 10-12 minutes until they open up. I nestle the shellfish into the liquid making sure it gets enough cooking.
Once all fish is cooked, turn off heat and add peas and garnish with lemon and parsley.
Don't overcrowd the pan as it cooks and make sure you have even heating all around. For instance, if your burner has a hot spot, move the pan around for even cooking.
Layer ingredients in stages. The mussels and clams cook quickly so that's usually the last thing to add, but the chorizo is one of the first so the fat can render out and cook all the say through.
Taste test the rice as it gets close. If the rice is still under cooked and you sauce has reduced, add 1/2 cup more stock, cover and check again.
When it comes to cooking paella covered or uncovered, traditionally paella is cooked uncovered. However, stoves vary and if one side is cooking at a different rate, I often will cover the pan (with foil or something large enough), for a few minutes to help with even cooking.
Have fun with the flavors! You can make a vegetarian paella, or an all seafood paella..the possibilities are endless.
Calories: 849kcal | Carbohydrates: 104g | Protein: 43g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 86mg | Sodium: 1157mg | Potassium: 1299mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1599IU | Vitamin C: 61mg | Calcium: 88mg | Iron: 10mg