Coast Paella
Ingredients
Saffron Rice
- 1½ cups short grain rice
- 3 cups chicken broth
- 1 large pinch saffron threads
Paella
- 1 tablespoon olive oil
- ¼ cup chopped onion
- ¼ cup julienned bell pepper
- 4 ounces cooked chorizo, sliced
- 1 cooked chicken thigh, shredded
- 4 large shrimp, peeled and deveined
- 4 sea scallops
- 4 littleneck clams
- 4 mussels
- 2 tablespoons unsalted butter
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
Prepare the Saffron Rice
- Bring the chicken broth to a boil in a medium saucepan.
- Stir in the saffron until dissolved.
- Add the rice, reduce the heat to low, cover, and cook according to the package directions until tender.
- Fluff with a fork and set aside.
Prepare the Paella
- Heat the olive oil in a large cast iron skillet or paella pan over medium high heat.
- Add the onion and bell pepper and cook for 4 to 5 minutes until softened.
- Stir in the chorizo and shredded chicken and cook until heated through.
- Add the clams and mussels, then pour in about ½ cup chicken broth. Cover and steam until the shellfish begin to open, about 4 to 5 minutes.
- Nestle the shrimp and scallops into the pan and cook for 2 to 3 minutes.
- Gently fold in the cooked saffron rice.
- Continue cooking until the broth has been absorbed and the shrimp are opaque.
- Stir in the butter and lemon juice, seasoning with salt and pepper to taste.
- Increase the heat slightly and cook undisturbed for 2 to 3 minutes to develop a crisp, golden layer of rice on the bottom of the pan.
- Remove from the heat and let stand for 5 minutes before serving.
- Garnish with chopped parsley and lemon wedges.
Notes
- Serves 4.
- Discard any clams or mussels that do not open during cooking.
- The crispy layer of rice that forms on the bottom of the pan, called socarrat, is one of the most prized parts of a traditional paella.
