I am not a rice person. I love noodle instead. However, I do love “flavoured” rice, fried rice, baked rice, risotto…and paella is one of my favourites.
This traditional Spanish dish carries bright and colourful presentation, thanks to the fresh seafood and meat. Plus it’s actually not as much work as the lengthy ingredient list tells, and really well worth the effort. An easy task to make a big pot for a big party too. I also found it a bit tastier the next day, maybe the seafood juice continues to infuse the dish.
Ingredients (serves 6):
2 tablespoons olive oil
2 to 3 pieces Spanish Chorizo hot sausage, sliced
1 large onion, finely chopped
2 cloves garlic, finely chopped
2 cup arborio rice
1/2 cup white wine
1 28-oz can tomato
3 cup warm chicken stock
1 tablespoon dried herbs of your choice
1 lb shrimp, deveined
1 squid tube, cleaned and sliced
pinch of salt and freshly ground pepper
1 cup frozen peas
In a large pan, brown sausages with olive oil over medium heat. Remove from pan and set aside.
Keep fat in pan. Sautee onion and garlic for 5 minutes until onion turns pale gold, but not brown.
Add rice and wine, and stir for 2 minutes. Add tomato, and keep stirring occasionally until 1/3 liquid is evaporated. Pour in 2 cups of chicken stock and herbs, cook uncovered until 1/2 liquid is absorbed by the rice. Add the remaining cup of chicken stock, stirring. Cover and simmer gently for about 15 minutes
Preheat oven to 400F.
Put Chorizo slices into the rice. Tuck the shrimps and squid rings into the rice. Sprinkle salt and pepper on seafood with the peas. Place pan in oven to cook for 5 minutes until shrimps become pink and squids is slightly brown at the edge.
Squeeze fresh lemon juice on top of each portion before serving.