Hello dear readers,
Welcome back to Al’s Cooking Blog! Today, I’m thrilled to share with you a recipe that is particularly dear to my heart – Saffron-Infused Seafood Paella with Chorizo. Now, living in the UK with a household bustling with four lively children, we’re always on the lookout for meals that can bring a touch of the exotic right to our dining table. This Spanish classic does exactly that, transforming an ordinary evening into a spectacular fiesta.
My introduction to paella happened quite serendipitously. Several years ago, during a family holiday in Valencia, the birthplace of paella, I had my first encounter with this mesmerizing dish. The vibrant colors, enticing aroma, and rich, complex flavors were unforgettable. Since then, it’s been my mission to recreate that magical experience in my own kitchen, much to the delight of my family.
The star of this recipe is undoubtedly the saffron. These tiny, crimson threads contribute not just a golden hue but an unmistakable depth of flavor that’s simply unparalleled. Pair that with a medley of fresh seafood, smoky chorizo, and a handful of fragrant spices, and you’ve got yourself a dish that promises a symphony of flavors in every bite.
Here’s how you can bring a slice of Spain to your home:
### Ingredients
– 1/2 teaspoon saffron threads
– 1/4 cup hot water
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 1 red bell pepper, diced
– 3 garlic cloves, minced
– 100g chorizo sausage, sliced
– 300g Arborio rice
– 1 teaspoon smoked paprika
– 1/2 teaspoon turmeric
– 400g canned diced tomatoes
– 1L chicken broth
– 200g large shrimp, peeled and deveined
– 200g mussels, cleaned and debearded
– 200g squid rings
– 1 cup frozen peas
– 1 lemon, cut into wedges
– Fresh parsley, chopped, for garnish
– Salt and pepper, to taste
### Method
1. **Soak Saffron:** In a small bowl, soak 1/2 teaspoon saffron threads in 1/4 cup hot water for 10 minutes.
2. **Sauté Vegetables and Chorizo:** Heat 2 tablespoons olive oil in a large paella pan or wide, deep skillet over medium heat. Add 1 finely chopped medium onion and 1 diced red bell pepper to the pan. Sauté for 5-7 minutes, until softened. Add 3 minced garlic cloves and 100g sliced chorizo sausage. Cook for an additional 2-3 minutes, stirring occasionally.
3. **Cook the Rice:** Stir in 300g Arborio rice, 1 teaspoon smoked paprika, and 1/2 teaspoon turmeric. Cook for 2 minutes, ensuring the rice is well coated with the oil and spices. Pour in the soaked saffron along with the water, 400g canned diced tomatoes, and 1L chicken broth. Stir to combine.
4. **Simmer:** Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 15 minutes, stirring occasionally.
5. **Add Seafood:** Arrange 200g large shrimp, 200g cleaned and debearded mussels, and 200g squid rings over the rice. Cover the pan with foil or a lid and cook for an additional 10 minutes.
6. **Finish with Peas:** After uncovering, stir in 1 cup frozen peas. Cover again and cook for 5 more minutes, or until the seafood is fully cooked and the mussels have opened (discard any that remain closed).
7. **Final Touches:** Remove the pan from heat. Let the paella sit, covered, for 5 minutes. Garnish with fresh chopped parsley and lemon wedges before serving. Season with salt and pepper to taste.
### Tips for a Perfect Paella
– **Paella Pan:** If you happen to have a traditional paella pan, fantastic! If not, a wide, deep skillet works just fine.
– **Quality Saffron:** Invest in high-quality saffron for the best flavor and color.
– **Don’t Rush:** Allowing the paella to rest covered after cooking helps to infuse all the flavors together beautifully.
Cooking this paella is like painting a culinary masterpiece. As you watch the ingredients meld together, creating a dish that’s as pleasing to the eye as it is to the palate, you can’t help but feel a sense of accomplishment. Plus, the joy on my children’s faces when they dig into this vibrant, flavorful meal is absolutely priceless.
I hope you give this Saffron-Infused Seafood Paella with Chorizo a try and let a bit of Spanish sunshine brighten up your kitchen. Until next time, happy cooking!
Cheers,
Al
Ingredients
– 1/2 teaspoon saffron threads
– 1/4 cup hot water
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 1 red bell pepper, diced
– 3 garlic cloves, minced
– 100g chorizo sausage, sliced
– 300g Arborio rice
– 1 teaspoon smoked paprika
– 1/2 teaspoon turmeric
– 400g canned diced tomatoes
– 1L chicken broth
– 200g large shrimp, peeled and deveined
– 200g mussels, cleaned and debearded
– 200g squid rings
– 1 cup frozen peas
– 1 lemon, cut into wedges
– Fresh parsley, chopped, for garnish
– Salt and pepper, to taste
Method
1. In a small bowl, soak 1/2 teaspoon saffron threads in 1/4 cup hot water for 10 minutes.
2. Heat 2 tablespoons olive oil in a large paella pan or wide, deep skillet over medium heat.
3. Add 1 finely chopped medium onion and 1 diced red bell pepper to the pan. Sauté for 5-7 minutes, until softened.
4. Add 3 minced garlic cloves and 100g sliced chorizo sausage. Cook for an additional 2-3 minutes, stirring occasionally.
5. Stir in 300g Arborio rice, 1 teaspoon smoked paprika, and 1/2 teaspoon turmeric. Cook for 2 minutes, ensuring the rice is well coated with the oil and spices.
6. Pour in the soaked saffron along with the water, 400g canned diced tomatoes, and 1L chicken broth. Stir to combine.
7. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 15 minutes, stirring occasionally.
8. Arrange 200g large shrimp, 200g cleaned and debearded mussels, and 200g squid rings over the rice. Cover the pan with foil or a lid and cook for an additional 10 minutes.
9. After uncovering, stir in 1 cup frozen peas. Cover again and cook for 5 more minutes, or until the seafood is fully cooked and the mussels have opened (discard any that remain closed).
10. Remove the pan from heat. Let the paella sit, covered, for 5 minutes.
11. Garnish with fresh chopped parsley and lemon wedges before serving. Season with salt and pepper to taste.
