Create your Own Paella Party
Paella Recipes Courtesy of Sur la Table
Mixed Seafood Paella
Yield: 6 to 8 servings
This paella resembles what most recognize as “classic paella”. Seafood paella can be enjoyed year round but is especially is good during warm weather months, when you can cover the paella and finish cooking it on a grill for a traditionally smoky note.
4 cups low sodium chicken broth, or seafood broth
1 tablespoon extra-virgin olive oil
4 ounces Spanish style chorizo (optional), small diced
1 1/2 cups Spanish Valencia or Bomba rice
1 cup dry white wine
1 cup sofrito (recipe included)
1/8 teaspoon saffron, soaked in 1 tablespoon warm water
1 tablespoon chopped flat leaf parsley, plus more for garnish
1 1/2 teaspoon kosher salt, divided
1 pound large shrimp, peeled, deveined and tails removed
1 teaspoon pimentón, plus more for garnish
1/2 pound clams, scrubbed
1/2 pound mussels, scrubbed and bearded
1 lemon sliced into thin wheels
Preheat oven to 425°F and place a rack in the center. Bring chicken or seafood broth to a simmer in a large pot with ladle.
- To prepare the rice base: In a 13-inch paella pan or skillet and over medium-high heat, add oil. Add chorizo and rice, coat with oil and toast for 1 minute. Add wine, stirring often until wine is absorbed into the rice. Add sofrito, saffron, parsley and 1 teaspoon salt, stir to combine. Ladle 2 cups hot broth into the rice, stirring just enough to even out the rice in the pan and incorporate the ingredients. Reduce the heat to medium, add the remaining 2 cups of broth and cook at a simmer, undisturbed for 8 minutes.
- To cook the seafood: Season shrimp with remaining 1/2 teaspoon salt and 1 teaspoon pimentón. Add shrimp, clams, and mussels to the pan, tucking them into the rice. Evenly distribute lemon wheels over the top of the paella. Cover with foil or lid and transfer paella pan to preheated oven and bake until mussels and clams open, about 10 minutes. Remove foil or lid and bake until almost all the liquid has been absorbed and the rice is tender, another 5 minutes. (If the liquid has been absorbed but the rice is not tender, add 2 tablespoons of water and cook until tender). Remove paella from oven. Rest for five minutes before serving.
- To serve: Remove any shellfish that may not have opened during cooking and dust paella with pimentón and chopped parsley. Serve family style straight from the pan or divide onto plates arranging shellfish over the top.
Chicken and Chorizo Paella
Yield: 6 to 8 servings
Paella is very versatile, while sticking to this general recipe format, feel free to experiment with adding seasonal vegetables as well as seafood and meats.
For the chicken marinade:
1 pound boneless and skinless chicken thighs, trimmed and cut into 1 inch squares
3 tablespoons Spanish extra virgin olive oil, divided
2 medium garlic cloves, minced
2 teaspoons chopped rosemary, plus sprigs for garnish
1 1/2 teaspoon kosher salt, divided
1 teaspoon pimentón, divided
4 cups low sodium chicken broth
1 cup, chopped green bell pepper
2/3 cup (6 ounces) diced chorizo
1 1/2 cups Bomba or Valencia rice
1 cup dry Spanish sherry
1 cup sofrito (see recipe)
1/8 teaspoon saffron threads, soaked in 1 tablespoon warm water
1/2 cup fresh or frozen peas
1 large lemon, cut into 6 to 8 wedges, for garnish
Preheat oven to 425°F and place a rack in the center. Bring chicken broth to a simmer in a large pot with ladle.
- To prepare the chicken: Place chicken in a large bowl or large sealable plastic bag. Add 1 tablespoon olive oil, garlic, chopped rosemary, 1/2 teaspoon salt and 1/2 teaspoon pimentón. Cover bowl, or seal bag, and refrigerate for 2 hours or up to overnight.
- To cook the chicken: When ready to cook the paella, remove chicken pieces from marinade. Heat 1 tablespoon olive oil in a 13-inch paella pan or skillet over medium-high heat. Add chicken and cook until browned, about 3 to 5 minutes. Remove chicken from the pan with a slotted spoon and set aside.
- To prepare the rice base: Heat remaining tablespoon of oil over medium-high heat, add bell pepper, and chorizo to pan and cook until softened, 2 to 3 minutes. Add rice, stir to coat with oil. Add sherry, stirring frequently until absorbed into the rice. Add cooked chicken, sofrito, saffron, remaining pimentón and salt, stir to combine. Ladle 2 cups hot broth into the rice, stirring just enough to even out the rice in the pan and incorporate the ingredients. Reduce the heat to medium, add 2 remaining cups of broth and cook at a simmer, undisturbed for 8 minutes.
- To cook the paella: Distribute peas evenly over the top of the paella. Cover with foil or lid and transfer paella pan to preheated oven and bake until almost all the liquid has been absorbed and the rice is tender, about 10 minutes. (If the liquid has been absorbed but the rice is not tender, add 2 tablespoons of water and cook until tender). Remove paella from oven. Rest for five minutes before serving.
- To serve: Garnish paella with rosemary sprigs and lemon wedges. Serve family style straight from the pan.
Yield: about 2 cups
Known as the sauce that launched a thousand recipes, sofrito is a Spanish mother sauce used as the base for paellas. Depending on the region, the components may vary, however, tomato, onion and garlic is common. Sofrito gives the paella a depth of flavor hard to achieve otherwise. Make sofrito ahead of time and refrigerate it for up to a week.
1/4 cup extra virgin oil; 2 cups finely diced yellow onion; 1 cup finely diced red bell pepper; 2 tablespoons minced garlic; 1 (14.5 ounce) can crushed tomatoes; 1 teaspoon pimentón; 1 teaspoon kosher salt; 1 teaspoon granulated sugar; 1 bay leaf
- To make the sofrito: Heat the oil in a medium skillet over medium-high heat. Add the onions, stirring frequently until tender and lightly caramelized, 5 to 8 minutes. Add red pepper and garlic and cook 2 to 3 minutes. Add tomatoes, pimentón, salt and sugar and bay. Reduce heat to medium and stir frequently until the sauce is thick and turns a deep red color, about 10 minutes. Remove the bay leaf before using or storing.
Enjoy with your favorite bottle of Gary Farrell Pinot Noir or Chardonnay!