Seafood Paella Recipe

Prep time: 45 mins             Total time: 1 hr 15 mins

Serves 6 to 8 people

Ingredients:

– 4 cups of chicken stock or low-sodium broth
– 2 cups of fish stock or clam broth
– 1/4 teaspoon saffron threads, crumbled
– 1/4 cup extra virgin olive oil
– 1/2 cup finely chopped onion
– 3 garlic cloves, minced
– 1/2 teaspoon smoked paprika
– 2 1/4 cups of Bomba or arborio rice
– 12-ounce package cooked chorizo
– 8 large head-on shrimp
– 1 pound littleneck clams and cockles, scrubbed
– 1/2 pound mussels, scrubbed
– 1/4 cup thawed frozen peas
– Chopped parsley, for garnish

Steps:

1.  In a medium pan, combine chicken stock with the fish stock and crumbled saffron, then bring it to a simmer.
2.  In a 38cm paella pan, heat the olive oil. Add the onion and cook over medium heat for about 5 minutes, stirring occasionally until softened. Add the garlic and paprika and cook until fragrant for about 2 minutes. Add the rice and cook, stir for 1 minute, until it is evenly coated in the oil. Add the hot broth and stir the rice once to evenly spread it in the pan.
3. Cook in medium heat, without stirring but rotating the pan for even cooking for about 15 minutes, until half of the liquid is absorbed. Reduce the heat o low. Nestle the chorizo and shrimp into the rice. Add the clams, turning the shrimp halfway through, until the shrimp and shellfish are cooked through and all of the liquid is absorbed, about 20 minutes. Scatter the peas on top and let it sits for 5 minutes. Garnish with parsley and serve.