Loaded with shrimp, mussels, and chorizo, this aromatic paella is sure to be a crowd pleaser.
Servings: 4 Large Servings
3 tablespoons olive oil
1 pound chorizo
1/2 cup yellow onion
6 cloves garlic, minced
1 cup diced tomatoes
2 teaspoons smoked paprika
1 tablespoon saffron
2 teaspoons salt
1 teaspoon pepper
1 cup white wine
1 1/2 cups bomba rice
4 cups chicken stock
1/4 cup canned piquillo peppers
1 pound shrimp
1 pound mussels
1 lemon, cut into wedges
1 cup picked parsley
Let's get Cooking...
Heat oil over medium heat in a seasoned paella pan. Sauté chorizo until cooked through.
Add onion and garlic and sauté until fragrant, approximately 3 minutes.
Stir in diced tomatoes, and simmer for 3 minutes. Add paprika, saffron, salt, pepper and wine.
Add bomba rice and cook for 5 minutes until translucent.
Reduce temperature to medium-low and add chicken stock. Cook rice until al dente. Scatter piquillos throughout the dish.
Carefully place mussels in the center of the pan and the shrimp around the edges of the pan. Cover with tin foil and let simmer on low until mussels open and rice is done. If the dish gets too dry, add more stock. After approximately 8 minutes, uncover and taste for seasoning.
Dress pan with fresh parsley and serve immediately with lemon wedges.