Seafood & Chorizo Paella for an easy impromptu dinner party
Paella probably isn’t the dish that comes to mind when you’re having an impromptu dinner party, but it should be. I can understand why you would first look at a pan of paella so beautifully decorated with shellfish, with its brilliant colours and immediately put it in the ”˜too hard’ basket but this dish is seriously easy to make ”“ I’m talking 1 pan (I used a wok actually) and no sore risotto arm. Easy 🙂
The other week, Mikee and I had Paul and Marcela over for an unplanned dinner party so we decided to cook a seafood and chorizo Paella adapted from Bill Granger’s Every Day. I’m not going to offend any Spanish people out there and say that this recipe is a true Valencian paella, because it’s not. But it’s pretty darn close to some of the better paella I have tasted in my travels to Spain!
Paul said that his mother (who is known in the Barbera circles as a very fine cook) makes paella often but this one could even vie for that number 1 position! Although, he may have just said that to be polite 😉
Here’s the recipe:
Ingredients:
80 ml Olive Oil
1 thinly sliced Chorizo Sausage
200 g French shallots sliced
sea salt
2 crushed Garlic Cloves
2 teaspoons sweet Paprika
¼ teaspoon Cayenne pepper
500 g Calasparra paella rice (or use arborio rice)
400 g tinned Tomatoes chopped
½ teaspoon Saffron soaked in 1 tablespoon water (or powdered)
1 red Capsicum roasted, peeled and thinly sliced
1¼ Litres chicken stock
300 g chopped green beans (in halves or thirds)
13 large raw Prawns peeled and deveined, tails left intact
300 g black Mussels beards removed
2 tablespoons chopped Flat-leaf parsley
Ground black Pepper
Method:
1)Â Â Heat 2 teaspoons of the oil in a large saucepan over medium-high heat.
2)Â Â Add the chorizo and cook, stirring occasionally, for 6”“7 minutes until it is crisp.
3)Â Â Remove from the pan and set aside.
4)Â Â Reduce the heat to medium and add the remaining oil to the pan.
5)Â Â Add the shallots and sprinkle with sea salt.
6)Â Â Cook, stirring frequently, for 5 minutes, or until soft.
7)Â Â Add the garlic, paprika and cayenne and cook, stirring, for another minute.
8)Â Â Add the rice and stir to coat the grains with oil.
9)Â Â Add the tomatoes, saffron, pepper and stock.
10) Â Bring to the boil and then reduce the heat to low, cover and cook, stirring occasionally, for 15”“20 minutes until the rice is almost tender.
11) Â Add the beans, prawns and mussels and return the chorizo to the pan.
12) Â Cover and cook for another 10 minutes, or until the mussels have opened and the prawns are cooked through (discard any mussels that haven’t opened after this time).
13) Â Stir through the parsley and season to taste with salt and pepper. Serves 4-6
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