I craft and eat thriftily so I can afford to shop at places like Williams-Sonoma for my cooking vessels. During one of their holiday sales, I picked up an authentic Spanish paella pan for $29.95 and have been pining to use it.
The other night, my husband and I threw on some Spainsh guitar acoustics, sipped on a Spanish Verdejo and whipped up some tasty paella from a Food & Wine recipe. This recipe has a very light flavor with the lemon, wine and parsley and is perfect for a warm evening.
Ingredients (seves 6)
- 4 ounces fresh chorizo, casings removed
- 1 small onion, thinly sliced
- 1 garlic clove, thinly sliced
- 1/2 cup canned diced tomatoes
- 1 cup arborio rice
- Pinch of saffron threads dissolved in 2 tablespoons of water
- 1 1/2 cups water
- Salt and freshly ground pepper
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 pound large shrimp, shelled and deveined
- 1/4 cup dry white wine
- 1 tablespoon fresh lemon juice
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound cockles, scrubbed and rinsed
- 1 1/2 cups cooked chicken (8 ounces)
- 2 tablespoons chopped flat-leaf parsley
- 1 scallion, thinly sliced
- Preheat the oven to 350°. In a 10-inch paella pan or ovenproof skillet, cook the chorizo over moderate heat, breaking it up with a spoon, until some of the fat is rendered and the chorizo is browned, 4 minutes. Add the onion and garlic and cook over low heat, stirring, until softened and just beginning to brown, 8 minutes. Stir in the tomatoes, rice, saffron with its liquid and the 1 1/2 cups of water. Season with salt and pepper and bring to a boil. Cover and simmer over low heat, without stirring, until the rice is al dente and the liquid is absorbed, 15 minutes.
- In a large skillet, heat the 1/4 cup of olive oil until shimmering. Season the shrimp with salt and pepper, add them to the skillet and cook over high heat, turning once, until pink and cooked through, about 3 minutes. Using a slotted spoon, transfer the shrimp to the rice. Discard the oil.
- Wipe out the skillet. Pour in the wine and lemon juice. Add the mussels and cockles, cover and cook, shaking the skillet, until the mussels open, about 3 minutes. Pour the mussels and cockles and their cooking liquid over the rice.
- Stir the cooked chicken into the rice. Cover and cook in the oven for about 5 minutes, until the paella is just heated through. Garnish with the parsley and scallion, drizzle with the remaining 1 tablespoon of olive oil and serve.
Cooking Tips: We omitted the cockles and mussels (for shame!) due to the fact that neither of us like them as much as other seafood AND they weren’t on sale. We ended up putting the white wine and lemon juice in with the shrimp instead. The taste was great, but we like to cook our shrimp in their shells for appearance and the casings weren’t as crisp as we like them. Next time, I think we’ll add the wine and lemon juice at the same time as the rice mixture.
We also left the casings on the chorizo, only because they weren’t coming off very easily, and just sliced them into coins.
Shopping Tips: Again, buy your proteins when on sale! The shrimp and chorizo were on sale and the chicken was purchased previously for $1.99/lb. Buy your spices (like saffron) at stores like Trader Joe’s, Cost Plus or local ethnic food stores for the best prices.