I had my first real paella on a trip to Barcelona with my brother and cousin. Maybe it was due to the fact that we hadn’t eaten all day or that we had previously consumed a large bottle of wine and were not only completely ravenous but also a little buzzed… but once that steaming pan of chicken and seafood paella arrived at our table we gazed on in wonder and consumed the entire brimming pan. Love at first bite.
My paella is adapted for the kitchen–if fire safety permitted I would have loved to do it on my roof–over coals with a real paella pan–maybe I’ll try that recipe later.
2 tablespoons olive oil
1 cup diced yellow onion
1 cup diced red pepper
1/2 cup shrimp, shelled, deveined
1 cup roasted poblano pepper (optional: substitute a cup of green bell pepper and cook with the red pepper)
1 red vine tomato (1 cup) diced
2 cups sliced spicy chorizo (4 links)
1/2 cup chicken meat, diced
2 garlic cloves, pressed
1 teaspoon hot smoked paprika
1 cup short grain rice
2 cups shrimp stock
1 large pinch saffron
2 bay leaves
3 dried chile negro peppers
1/4 cup frozen peas
1 tablespoon parsley, minced
lime wedges for garnish
In a wide, shallow pan (they make specific paella pots), bring heat to high and add olive oil. Once pan has heated, add onions and saute for about 2 minutes. Next add the red pepper (and green pepper if you substituted). Add your shrimp and saute for about 2 minutes-just enough to flavor and slight to pinken then remove from pan.
Saute red pepper another 2 minutes then add poblano pepper, tomato, spicy chorizo, and chicken meat, cooking fully for about 4 more minutes. Add garlic, hot smoked paprika, rice, shrimp stock, and saffron. Season with salt. Stir to combine rice with meat and peppers and bring to a boil. Next add bay leaves and chile negro peppers. Bring mixture down to a simmer and keep simmering for 15 minutes. After 15 minutes add shrimp and peas to the pan and turn heat to medium-high. Cook another 15 minutes then remove from heat and cover with aluminum foil. Let rest for 5 minutes then remove foil, sprinkle with parsley, and serve with lime wedges. Enjoy!