Paella (the Flaweless Way)
Shrimp & Chorizo Paella
Prep Time: 1 Hour
I love saffron and was in the mood for a “one pot” meal so, naturally, Paella was on the menu. I wanted to try something with meat as well as seafood and I found a delicious-looking recipe in Bon Appetit Magazine. The reviews on the recipe itself were poor so I set out to fix the glitches and WOW did it turn out Flawelessly!
Paella with Shrimp & Chorizo
Make the Stock first; even a day ahead. Then you can make your Paella in about 35 minutes and serve immediately!
INGREDIENTS - Stock
1 tablespoon olive oil
Chorizo sausage ends and casings from the 1 lb of sausage you’ll be using in the Paella
1 medium onion, coarsely chopped
1 bunch cilantro stems
6 garlic cloves, unpeeled, halved
2 bay leaves
2 medium carrots, coarsely chopped
2 celery stalks, coarsely chopped
1 teaspoon fennel seeds
Pinch of crushed red pepper flakes
Shrimp shells from the 1 lb of shrimp (shell-on,size 16-20/lb) to be used in Paella
6 cups of cold water
METHOD - Stock
Heat oil in a large pot over medium-high heat. Add everything, except the water, and stirring occasionally, cook until shells turn pink and vegetables are softened, about 5 minutes. Add cold water and scrape up the yummy brown bits from the bottom of pan. Bring to a boil, reduce heat to medium-low and place lid on the pot a little “off” so the steam can escape. Simmer 20 minutes.
Strain stock through a fine-mesh sieve into a large bowl or back-burner pot, pressing on solids; discard solids.
1 medium onion, quartered
2 celery stalks, coarsely chopped
4 garlic cloves
2 medium tomatoes
2 tablespoons plus ½ cup olive oil
1 pound Spanish chorizo, casings and ends removed (for stock), sliced into rounds
1 pound shrimp, peeled (shells for stock), deveined
2 teaspoons kosher salt
¾ cup dry Spanish white wine (I love Albarino)
1 teaspoons smoked paprika
½ teaspoon sugar
1 teaspoon saffron threads
1½ cups bomba rice
1 cup Castelvetrano olives, pitted, torn into large pieces
1 lemon, zested and juiced
Flaky sea salt
Process onion, celery, and garlic in a food processor until finely chopped; transfer to a bowl. Add tomatoes to processor and process until smooth; add to the bowl with processed celery mixture and set aside.
Heat 2 Tbsp. oil in a 12"–14" cast iron skillet over medium-high. Add chorizo and cook, turning occasionally, until brown on both sides, about 5 minutes. Transfer to a plate.
Add shrimp to the same skillet, season with salt, and cook, turning once, until browned and cooked through, about 2 minutes. Transfer to plate with chorizo.
Heat remaining ½ cup oil in same skillet over medium-high. Add reserved processed veggies and tomato and cook, stirring occasionally, until softened, 5 minutes. Add wine, bring to a boil, and cook until mixture is reduced by half, about 3 minutes. Add paprika, sugar, and 2 tsp. salt. Increase heat to high and cook, stirring constantly, until mixture is thick, about 3 minutes. Add 2 cups of warmed stock and saffron and bring to a boil.
Add rice and cook, stirring constantly, until liquid starts to simmer. Continue adding stock, 1 cup at a time, stirring and returning to simmer with each addition, about 6 minutes. Quit stirring; a film will form on the surface (this will trap steam, making a gooey cover over the rice, helping it cook evenly). Reduce heat to low and simmer, moving pan around every few minutes so the entire bottom gets equal time over the hottest part of flame, until liquid evaporates, 12–15 minutes.
Top with olives and reserved chorizo and shrimp. Grate lemon zest and squeeze lemon juice over paella, top with sprouts, and season with sea salt. Let paella rest 5 minutes before you dig in. Flaweless!