Chorizo and Shrimp Paella
Ingredients
For the Sofrito Broth:
1 medium size red onion, diced
6 cloves of garlic, smashed
1 medium size red bell pepper, seeds removed and diced
1 medium size yellow bell pepper, seeds removed and diced
1 Serrano chile, roughly chopped with seeds
6 medium Roma tomatoes, roughly chopped with seeds
¼ cup dry white wine
¼ cup dry sherry (cooking sherry is okay)
¼ cup heavy cream
½ bunch cilantro, roughly chopped
Pinch saffron
2 quarts vegetable or chicken stock
For the Paella:
3 tbsp. olive oil
2 cups Arborio Rice (short grain Italian rice or if you can’t find then substitute sushi rice)
8 oz. Spanish Chorizo, thinly sliced
¼ cup shallots, finely minced
½ cup roasted peppers, diced
1 cup cherry tomatoes, halved
8 asparagus spears, trimmed and blanched
12 snow peas, trimmed and blanched
8 large shrimp, deveined
8 baby octopus
1/2 pound calamari rings
1/2 pound mussels (toss any that remain closed after cooking!)
1 cup dry white wine
Preparation
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For the Sofrito Broth:
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1. Heat a large sauté pan until smoking hot. Very carefully add 3 tbsp. of olive oil.
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2. Add the red onion and crushed garlic, stirring constantly until slightly charred for two minutes.
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3. To the onion and garlic, add the bell peppers and Serrano chile and continue to cook at high heat for 3 minutes.
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4. Add the chopped roma tomatoes and allow to cook for 7 minutes or until all of the liquid has evaporated. Season generously with salt and pepper.
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5. Once the tomatoes have cooked down, add the white wine and sherry and reduce by half.
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6. Add the heavy cream and saffron bringing to a boil. Once boiling, turn off the heat and add the torn cilantro.
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7. Allow the mixture to cool. Once cool, transfer to a blender and blend.
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8. In a large pot heat the stock to boiling and reduce to a simmer. Slowly add the sofrito to the stock whisking constantly. Allow to simmer while you prepare the rest of the paella.
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For the Paella:
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1. Heat a large sauté pan over medium heat.
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2. Add 3 tbsp. olive oil to the pan and sauté the shallots.
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3. Once the shallots are translucent, add the rice and chorizo to the pan stirring constantly as in the preparation of risotto.
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4. Gradually add the stock, ladle by ladle, stirring constantly until all of the liquid is absorbed and the rice is tender.
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5. Turn off the heat and add the roasted peppers, cherry tomatoes, asparagus, and snow peas. Season with salt and pepper.
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6. Season the shrimp, calamari and baby octopus with salt and pepper and sauté in a separate pan. Remove and set aside. In the same pan, add 1 cup water or dry white wine and bring to a boil. Add the mussels; cover and steam until they open, about 2-3 minutes.
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7. Transfer the paella to a large serving dish (or serve in the paella pan) and top with the grilled shrimp, calamari, baby octopus, and mussels.
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8. Serve with fresh or grilled lemon wedges on the side.
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About
Courtesy of Chef Michael Kramer at The Lazy Goat
Yield:
Serves 6-8
Added:
Wednesday, May 10, 2017 - 2:13pm
