Paella for Four; A Wonderful Spanish Mixed Seafood Stew

Dive into deliciousness! 🇪🇸 This paella is a seafood dream come true. 🍽️😋

1. Introduction:

Paella for Four is a vibrant and flavorful Spanish dish that brings the taste of the Mediterranean to your table. This mixed seafood stew, rich with saffron-infused rice, is perfect for sharing with friends and family.

2. Ingredients:

• 1 T smoky paprika
• 2 t dried oregano
• a pinch of Kosher salt
• a pinch of freshly ground black pepper
• 8 pieces chicken wings
• 12 small littleneck clams or 8 large
• 6-8 oz solid chorizo sausage, cut into ¼ inch rounds
• 8 large shrimp or 12 small
• ¼ C extra virgin olive oil
• 1 white onion, skinned and diced
• 4 large cloves garlic, skinned and diced
• ¼ C Italian parsley leaves, chopped
• 1 of 14.5 oz whole tomatoes, drained, crushed and chopped coarse
• 1 C short grain Spanish rice (we used La Bomba but Arborio can be substituted)
• 2 C hot water
• a pinch of saffron
• salt and pepper to taste
• 4 oz shelled green peas for garnish
• 4-8 lemon wedges for serving

3. Step-by-Step Instructions:

Begin by sautéing the chorizo and seafood in a large paella pan. Add the rice and saffron, then pour in the broth and let it simmer until the rice is cooked and the liquid is absorbed. The result is a beautiful, flavorful paella ready to impress.

Step 1: Choose the right pan

For this recipe, a 12-inch All-Clad stainless steel pan, or a similar sized pan, works best. A specialized paella pan isn't essential for achieving great results. The pan should be wide and relatively shallow for even cooking.

Step 2: Blend the spices

Combine all the spices listed in the ingredients in a small bowl. Thoroughly mix them together until they are fully combined. This spice mixture will be used to season the chicken.

Step 3: Marinate the chicken

Rub the spice mixture all over the chicken pieces, ensuring they are evenly coated. Place the seasoned chicken in a covered container or zip-top bag. Refrigerate for at least 1 hour to allow the flavors to penetrate the chicken.

Step 4: Temper the chicken

Remove the marinated chicken from the refrigerator. Allow it to sit at room temperature for about 30 minutes before cooking. This will help the chicken cook more evenly.

Step 5: Brown the sausage

Heat half of the oil in the pan over medium-high heat. Add the sausage rounds and brown them on both sides until nicely colored. Once browned, remove the sausage from the pan and set aside.

Step 6: Brown the chicken

Add the remaining oil to the pan and increase the heat slightly. Add the chicken pieces to the pan in a single layer, being careful not to overcrowd. Brown the chicken on all sides until golden brown, then remove and set aside with the sausage.

Step 7: Prepare the Sofrito

Reduce the heat to medium. Add the onions, garlic, and parsley to the pan to begin the sofrito. Cook for 2-3 minutes, then add the crushed and drained tomatoes. Continue cooking for another 3 minutes, allowing the flavors to meld together and form the base sauce (sofrito).

Step 8: Add the rice

Add the rice to the sofrito and stir thoroughly to coat each grain with the sauce. Continue stirring for about 2 more minutes. This step is crucial for ensuring the rice absorbs the flavors of the sofrito.

Step 9: Reintroduce the meat

Return the browned sausage and chicken pieces to the pan. Arrange them evenly over the rice mixture. This prepares the dish for the liquid and further cooking.

Step 10: Add liquid and simmer

Pour in the hot water, ensuring it covers all the ingredients. Bring the mixture to a gentle simmer and cook for about 5 minutes, stirring occasionally to distribute the ingredients evenly. This step starts the cooking process of the rice.

Step 11: Add the clams

Place the clams strategically in the pan where you want them to appear in the finished dish. Avoid stirring the dish from this point forward. Cook for 5 minutes, allowing the clams to steam open.

Step 12: Add the shrimp

Arrange the shrimp in the pan with their tails pointing upwards, placing them where you want them to be displayed in the final dish. Gently press them into the rice, ensuring they are partially submerged.

Step 13: Finish cooking

Cook for approximately 10 minutes, or until the clams have opened, the shrimp have turned pink, and the rice is fluffy and moist but not dry. Discard any clams that do not open during cooking.

Step 14: Check for Socarrat and serve

Use a fork to gently feel the bottom of the dish for a slight crust, known as socarrat. If the socarrat has formed, the paella is ready to be served immediately. If the socarrat hasn't formed, increase the heat for 30-45 seconds to allow the crust to develop, then serve immediately.

4. Serving Suggestions

Serve the paella hot, straight from the pan, garnished with lemon wedges and fresh parsley. A crisp white wine or a refreshing sangria pairs perfectly with this festive dish.

5. Nutrition

Serving size: 4 servings, Calories: 445kcal, Protein: 15g, Fat: 20g, Carbohydrates: 51g, Fiber: 5g, Sugar: 4g, Cholesterol: 65mg, Sodium: 245mg

6. To Wrap Up:

Paella for Four is more than just a meal; it's an experience. Gather your loved ones, share this delightful seafood stew, and create lasting memories around the table. Enjoy!