Chef notes
I love paella because it reminds me of my Spanish family and I am all about a one-pot meal. I know that most people do not think of paella as easy with its spectacular presentation, but this recipe is so easy, you can serve it for a weeknight dinner.
Technique tip: Do not mix the rice after you have covered it.
Swap option: You can make this with chicken or pork instead of seafood; just brown/sear prior to adding all other ingredients.
Ingredients
- 6 cups low-sodium chicken broth
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium onion, chopped
- 5 cloves garlic, minced, divided
- 1 red bell pepper, seeded, ribbed and thinly sliced
- 1 green bell pepper, seeded, ribbed and thinly sliced
- 1 teaspoon Spanish saffron threads plus a pinch, divided
- 4 links Spanish dry-cured chorizo (about 6 ounces), sliced
- 1½ cups short or medium-grain white rice
- 1 (10-ounce) can diced tomatoes with chiles
- 3 tablespoons tomato paste
- kosher salt and freshly ground black pepper
- 2 pounds raw, peeled large shrimp
- 1 pound sea scallops, patted dry
- 1/3 cup flat-leaf parsley leaves, chopped, for serving
- lemon wedges, for serving
Preparation
1.In a medium saucepan, heat the chicken broth until boiling.
2.In a separate large skillet or paella pan over medium-high heat, heat 3 tablespoons of oil. When the oil is hot, add the onion, garlic, peppers, 1 teaspoon saffron and chorizo. Cook for 6 minutes or until the vegetables are soft and the chorizo is browned.
3.Stir in the rice, diced tomatoes and tomato paste until well-mixed, and cook for 5 minutes. Add the boiling chicken broth, little by little, stirring each addition constantly until the broth is almost absorbed. Add salt and pepper to taste. Reserve 1/4 cup of the chicken broth in a large bowl.
4.Cover the pan with aluminum foil, reduce the heat to medium-low and cook for 20 to 25 minutes, until the rice is tender.
5.To the reserved broth, add the remaining olive oil, pinch of saffron and salt and pepper. Toss the shrimp and scallops into the bowl for the flavors to marry.
6.Remove the aluminum foil from the pan and add the seafood and broth mixture, spreading it out over the rice. Cover with the aluminum foil and let simmer for 5 to 7 minutes, until the seafood is cooked through.
7.Garnish with chopped parsley and lemon wedges before serving.
