Let’s talk Paella guys. A delicious meal to share with family and friends, abundant in flavors and colors. Paella came to us from Spain and many people consider it as a Spanish staple, and a national dish. However inside Spain, Paella is known to be a regional specialty of Valencia, and Valencians regard paella as one of their identifying symbols. Here is a pic I took of the very authentic paella de mariscos.

Paella. Valencia. Spain.

The key ingredient is the right rice. Spaniards use Bomba rice (paella rice), a short-grained variety which is known to absorb much water without getting mushy. If you can’t find Bomba rice, substitute with an Italian brother  – arborio rice –  it is more popularized in the U.S. and easy to find in grocery stores.

There are several types of paella:

• Valencian paella
• vegetable paella (paella de verduras)
• seafood paella (paella de mariscos)
• mixed paella (paella mixta)

Paella should be cooked on an open fire (in this recipe I used gas burner, attached to the grill) and ideally in a special paella pan. I use 12” cast iron pan instead, and it turns out fine too. I would recommend to find something more shallow to get this nice toasted rice layer at the bottom of the pan. This toasted rice layer called – soccarat – considered a delicacy in Spain and a sign to a good paella.

Paella Mixta

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Prep Time:

15 minutes

Cook Time:

1 hour

Total Time:

1 hour, 15 minutes

Wine Pairing suggestion: young and fruity red wine, served a bit chilled. Or, full-bodied, oak aged white wines like Chardonnay.

Yield: 6

Category: entree, dinner, family style

Cuisine: Spanish, Valencia

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Ingredients

• 1 lb shrimp
• 1/2 tsp. chili pepper
• 1/4 tsp. black pepper
• 1 Tbsp. olive oil
• 8 oz. chorizo sausage
• 1 onion
• 1/2 tsp. fresh thyme
• 3 garlic cloves
• 1 cup arborio rice
• 16 oz. clam juice
• 14,5 oz. can diced tomatoes
• 1/2 tsp. saffron threads
• 12 clams
• 1/2 cup frozen green peas
• 2 Tbsp. fresh parsley
• 10 Lemon wedges

Instructions

1. Peel and devein shrimp. Pat them dry and sprinkle with chili and black peppers. Tip: You could also use frozen seafood mix same way. Just thaw them carefully and remove the extra liquid.
2. Heat 1 Tbsp olive oil until smoking, add shrimp and cook until curled and pink on sides, about 2 minutes. Remove from heat and cover.
3. Slice chorizo sausage 1-inch thick
4. Add remaining 1 Tbsp. olive oil to skillet and heat until smoking. Add chorizo and cook until it gets a bit brown, about 3 minutes. Transfer chorizo to a bowl with shrimp.

5. Finely chop the onion, garlic and thyme. Add the onion and thyme to a skillet with fat from chorizo and cook on medium heat until the onion is soft (5 min or so).
6. Stir in garlic and cook for 30 sec (be careful not to overcook garlic).

7. Add the rice, stir and cook for 1 minute until grains are sizzling and lightly toasted.
8. Stir in clam juice, tomatoes, saffron scraping any browned bits.

9. Bring to boil, cover, reduce heat to low and cook until rice is tender and liquid is absorbed (about 15 min).
10. Stir in shrimp and chorizo. Arrange clams on top and sprinkle with green peas.

11. Cover and cook on medium heat for 5-7 more minutes until clams have opened (discard any that didn't open).
12. Remove from heat and let stand covered for 6-7 minutes more.
13. Sprinkle with parsley and serve with lemon wedges.
14. Bon appétit

Notes

You could also use frozen seafood mix same way. Just thaw them carefully and remove the extra liquid.

Nutrition information

Calories per serving:446.05 kcal

Fat per serving:18.23 g

Saturated fat per serving:6.1 g

Carbs per serving:36.7 g

Protein per serving:32.6 g

Fiber per serving:3.65 g

Sugar per serving:3.65 g

Sodium per serving:1583.25 mg

Trans fat per serving:0.02 g

Cholesterol per serving:137.22 mg

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https://gourmetoz.com/2018/05/10/paella-mixta/

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