Spanish Paella
This vibrant and flavorful Spanish paella is a feast for the senses. A delicious medley of spicy chorizo, succulent shrimp, and tender clams come together with saffron-infused rice and sweet petite peas to create a mouthwatering dish that is perfect for sharing with loved ones. Enjoy the rich aromas and bold flavors of this classic dish, straight from the Williams-Sonoma Test Kitchen to your table.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 1 lb. Spanish chorizo or other spicy smoked sausages, cut into slices 1/2 inch thick
- 1 yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 3 garlic cloves, minced
- 1 1/2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 2 cups long-grain white rice, such as basmati
- 1/2 tsp. saffron threads (optional)
- 4 cups chicken broth
- 1 to 2 lb. small clams, such as littleneck or Manila, scrubbed
- 1 lb. large shrimp, peeled and deveined
- 1 cup frozen petite peas
Instructions
- In a large paella pan or a large sauté pan over medium-high heat, warm the olive oil. Add the sausage and cook, turning occasionally, until browned on both sides, about 3 minutes. Add the onion, bell pepper and garlic and cook, stirring occasionally, until softened, 3 to 4 minutes. Season with salt and pepper.
- Add the rice, crumble in the saffron and cook, stirring, until the grains are well coated, about 2 minutes. Pour in the broth and stir in 1 1/2 tsp. salt. Bring to a boil, then reduce the heat to low, cover and cook until the rice has absorbed nearly all of the liquid, about 20 minutes.
- While the rice is cooking, using a sharp paring knife or kitchen shears, cut along each shrimp’s shell above the vein line and then remove the vein. Leave the shell and tail intact.
- When the rice has absorbed nearly all of the liquid, press the clams and mussels, hinge side down, into the rice, discarding any that do not close to the touch. Spread the shrimp over the rice and top with the peas. Cover and cook until the shrimp are opaque and the clams have opened, about 5 minutes. Discard any unopened clams and mussels and serve immediately. Serves 4 to 6.
- Williams-Sonoma Test Kitchen
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