• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Saffron Seafood Paella

November 23, 2009 | Fish & Seafood, One Dish Meals

I love having dinner parties. I love creating the menu, I love shopping for the food, I love cooking, and I love sharing all that goodness with my friends. Sometimes I opt for a meal that’s plated and served in courses, and sometimes I choose family style. No matter what, I like to serve food that will have an impact, and paella meets that challenge. From the huge paella pan that you bring to the table, to the seafood peeking out of the saffron infused rice to the aroma of the chorizo, it’s impressive. Paella is also quite easy to make – all you need is a big pan, then pretty much everything is just added one step at a time.
Start by browning your chorizo in some extra virgin olive oil. This gives the chorizo a nice texture and color, but also renders out some of the fat from it which will be used to cook the vegetables. First saute your vegetables – onions and peppers – then add the rice and let it toast for a couple of minutes before adding the water and spices. Cover and simmer to cook the rice, and when the rice is about 90 percent cooked, toss in the seafood to steam and cook, then stir in the peas and chorizo at the end. Serve it with some crusty toast and a salad and you’ve got dinner covered.


Saffron Seafood Paella
Serves 8

2 tablespoons extra virgin olive oil
4 chorizo link sausages, diced small
2 medium onions, diced
2 large green or red bell peppers, diced small
2 cups arborio rice
4 cups water
1 pinch saffron
1 teaspoon cumin
salt and pepper, to taste
2 pounds peeled and deveined shrimp (tails on)
3 dozen black mussels, scrubbed
2 cups peas

Heat oil in a very large paella pan or skillet over medium high heat. Add chorizo and cook, stirring occasionally, until browned and some of the fat has rendered out. Remove with slotted spoon and set aside. Add onion and pepper and cook until slightly softened, about 3-5 minutes. Add rice and cook for 2 minutes, then add water, saffron, cumin, and salt and pepper; bring to a boil, cover and reduce to simmer. When rice is nearly cooked but still wet, add shrimp and mussels on top, cover tightly and allow them to steam for 2 minutes, then stir into paella, cover, and let them continue to cook until shrimp are opaque and mussels have opened. Return chorizo to the pan and stir in along with the peas.

Leave a Reply



About Michele



Restaurant Reviews

  • steubens blackened chicken club
  • jen surfing collage small
  • coohills denver chefs up front poached egg on brioche with truffles
  • row 14 grilled avocado vegetarian entree
  • bistro-barbes-tabbouleh-figs-cippolini-onions
  • tapas
  • taste of the nation vail

My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon baking balsamic basil beans beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots celeriac celery cheese chicken chickpeas chiles chili chocolate cilantro coconut cookbook cookies corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese figs fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime link meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

About Michele ~CH&L Profile~

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

Sponsor


Help End Hunger




Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected



Archives