Ingredients
In order of use:
- 1 Tablespoon Olive Oil
- 1 small Onion
- 1 clove, minced Garlic
- 8 slices Spanish Style Chorizo
- 1 cup Arborio/Paella Rice
- 0.5 cup Tomato Sauce
- 1 teaspoon Smoked Paprika Powder
- 2 teaspoons Saffron
- 1 cup Low Sodium Chicken Stock
- 0.5 cup Green Peas
- 0.5 cup, chopped Bell Peppers
- 6 Wild Caught Clams
- 6 Wild Caught Jumbo Shrimp
- 1 teaspoon Sea Salt
- 0.5 teaspoon Ground Black Pepper
- 2 Lemons
- 2 Tablespoons, chopped Parsley
Directions
Skillet Spanish paella inspired by my travels and the love for seafood and chorizo!
When I was a child, my family and I would travel quite a bit throughout Europe.
Turkey, Greece and Spain were some of my favorite places to visit.
Not only was it interesting to discover new cultures but those travels also exposed me to new cuisines.
Mallorca, Spain was where I first tasted paella and I have to admit, I was not a fan.
I was 14 at the time and the first two spoonfuls were predominantly seafood, with rabbit, yup.
I have tried many different versions of paella since then and have really grown to love it more and more.
Plus it’s a one pan dish and you can add any sort of vegetables and protein you like!
Steps
1 Done | PrepChop the onion, garlic and bell pepper. Chop the bell pepper into small cubes, about the same size of a pea. Add the frozen peas to a bowl so they slowly defrost as you are cooking. Clean the shrimp and clams. Or better yet, ask the guy/girl behind the seafood counter to do it for you! I kept the shell, tail and legs on the shrimp but feel free to have them remove it for you. Keep refrigerated until the last minute. Lastly, warm up the chicken stock. I use chicken base and hot water to dissolve the chicken stock. |
2 Done | Sauté OnionsAdd 1 tbsp of olive oil to a large pan and turn to medium-high. Add finely chopped onion and sauté for a couple of minutes on medium heat. Next, add finely chopped garlic and sauté for another minute. |
3 Done | Add The ChorizoThinly slice the chorizo and add 6-8 slices to the onion & garlic in the pan. The fat & flavors of the chorizo will melt into the pan, stir so that every piece of onion and garlic are covered in the chorizo juice (yum). |
4 Done | Toast The Rice & Add The SpicesAdd the rice to the pan and stir to coat the rice in the juices and slightly toast it in the pan, about 4-5 minutes. Add the smoked paprika and saffron and stir. Immediately after, add the tomato sauce and cook the rice slightly for 2 minutes, covered with a lid. |
5 Done | Cook The RiceSpread out the rice so it is in one evenly layer. Now, add the warm chicken stock. Start with 3/4 cup and keep more for later. Cover the pan with a lid and allow the rice to cook, about 5 minutes. If the rice seems dry, add more chicken stock. Cook for another 5-7 minutes then give it a taste to see if the rice is done. The rice should be fully cooked with a nutty bite. |
6 Done | Add The VeggiesNext, add the peas, chopped bell peppers and salt & pepper to taste (don't over do it with the salt, give it a taste first). Stir the rice so that the veggies are spread evenly throughout the dish. |
7 Done | Add The SeafoodOnce again, flatten the rice into one even layer and add the clams and shrimp over the rice. Slightly push the seafood into the rice. On medium-low heat (or medium heat if you are using non-stick skillet), cover the skillet and cook until the clams have opened up and the shrimp are pink. Do not stir if you like the rice to be crispy on the bottom! Once the seafood is fully cooked, turn off the heat and give the rice one last taste and add more salt & pepper, if needed. |
8 Done | Garnish & Eat!Add chopped parsley and a few lemon wedges. As you serve yourself up a few spoonfuls, squeeze the lemon over the dish. Enjoy! |
