First of all, I OWE you guys. I’ve been soooo busy that I have 2 recipes I have yet to write. I will get them to you Monday, I promise! I am sure this will hold you over until then.
I love paella, it always feels fresh and different and while paella isn’t really pasta it has all the qualities I love about pasta and more. So make room for Friday night paella dinner!
Making paella isn’t hard but it’s definitely a labor of love. In the end, the result is totally worth it. I tried to keep this paella small but, like usual, I went a bit overboard! Feel free to add and improvise with the ingredients. That’s half the fun!
***The key to paella is prep and timing. Make sure that all of your ingredients are cleaned, chopped, and measured before you begin.
Meat and Seafood Paella
Serves about 6-8
4 cups chicken stock
1 pinch saffron threads
13 ounces spanish chorizo, thinly sliced
1/2 pound calamari, tentacles halved and bodies cut into 1/2 inch rings
2 cloves garlic, minced
1 small yellow onion, diced
1 red bell pepper, diced
1/2 pound green beans
1 teaspoon smoked paprika
salt and pepper
1 14.5 ounce can fire roasted diced tomatoes with green chilis
1 tablespoon minced parsley
2 3/4 cups arborio rice
1 pound clams (or mussels, if you prefer)
lemon wedges and chard green garlic, for garnish
Pre-heat oven to 425. Heat chicken stock and saffron in a medium saucepan over medium heat. In a 14-18 inch paella pan or skillet heat 4 tablespoons olive oil over medium high heat. Add chorizo and saute for 2-3 minutes, transfer to a plate and set aside. Add calamari and saute for 1 minute, transfer to a plate and set aside. Add 3 more tablespoons olive oil to the skillet and turn heat down to medium. Saute the onion, garlic, and pepper, 3-5 minutes, until starting to soften. Add the green beans and cook an additional 1-2 minutes.
Stir in rice. Add the diced tomatoes, parsley, and pour in chicken stock. Turn the heat back up to medium high and bring to a boil. Season with salt and pepper to taste and boil for 3 minutes. Stir in chorizo and calamari, boil until only a small amount of liquid remains. Arrange the clams hinge side down on the paella. Bake until the rice is al dente, 10-20 minutes. Remove from the oven and cover 5-10 minutes until rice is cooked to its desired consistency. Serve with lemon wedges and chard green garlic.