Paella with Beautiful Pig Spanish Chorizo

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Ingredients 4-5 threads of saffron per person dissolved in ½ c white wine ½ c Bomba or Arborio rice per person 1 c turkey or chicken stock per person (more for Bomba rice) olive oil to cover bottom of pan 1 chicken piece per person 5 slices The Beautiful Pig Spanish Chorizo per person, sliced ¼ inch thick ½ minced garlic clove per person ¼ c chopped onion per person ¼ c chopped red bell pepper per person ½ t Spanish sweet paprika per person ¼ t red pepper flakes per person Salt and freshly ground pepper 1/8 c grated tomato per person 2 large shrimp per person 2-4 small clams or mussels per person ¼ c frozen peas per person Artichoke hearts (optional) Lemon wedges for garnish Method Heat turkey or stock and keep warm.  Heat the oil in a paella pan or broad, deep frying pan over medium heat.  Add The Beautiful Pig Chorizo and render the fat until nicely browned.  Remove with slotted spoon and set aside.  Add the chicken pieces and sauté until golden on all sides. Add garlic and cook for one minute. Remove chicken and set aside.  Add the onion, bell pepper, paprika and pepper flakes and sauté until soft, 6-8 minutes. Add the wine and saffron to the warm stock and let stand for a few minutes. Add the rice to the paella pan and stir for 1 minute over medium heat, making sure all grains are coated and adding extra oil if too dry.  Stir in stock mixture. Taste and adjust seasoning.  Bring to a boil, reduce heat to low and add chicken pieces with any juices. When rice is half cooked and plump, add the shrimp, clams or mussels, peas and artichokes.  Cover the dish for the final cooking stage after the shellfish are added. Check seasoning and cook until rice is tender and seafood is just cooked through, about 15 minutes. Garnish with lemon wedges and serve.

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Paella with Beautiful Pig Spanish Chorizo

Click here to download printable pdf

Ingredients 4-5 threads of saffron per person dissolved in ½ c white wine ½ c Bomba or Arborio rice per person 1 c turkey or chicken stock per person (more for Bomba rice) olive oil to cover bottom of pan 1 chicken piece per person 5 slices The Beautiful Pig Spanish Chorizo per person, sliced ¼ inch thick ½ minced garlic clove per person ¼ c chopped onion per person ¼ c chopped red bell pepper per person ½ t Spanish sweet paprika per person ¼ t red pepper flakes per person Salt and freshly ground pepper 1/8 c grated tomato per person 2 large shrimp per person 2-4 small clams or mussels per person ¼ c frozen peas per person Artichoke hearts (optional) Lemon wedges for garnish Method Heat turkey or stock and keep warm.  Heat the oil in a paella pan or broad, deep frying pan over medium heat.  Add The Beautiful Pig Chorizo and render the fat until nicely browned.  Remove with slotted spoon and set aside.  Add the chicken pieces and sauté until golden on all sides. Add garlic and cook for one minute. Remove chicken and set aside.  Add the onion, bell pepper, paprika and pepper flakes and sauté until soft, 6-8 minutes. Add the wine and saffron to the warm stock and let stand for a few minutes. Add the rice to the paella pan and stir for 1 minute over medium heat, making sure all grains are coated and adding extra oil if too dry.  Stir in stock mixture. Taste and adjust seasoning.  Bring to a boil, reduce heat to low and add chicken pieces with any juices. When rice is half cooked and plump, add the shrimp, clams or mussels, peas and artichokes.  Cover the dish for the final cooking stage after the shellfish are added. Check seasoning and cook until rice is tender and seafood is just cooked through, about 15 minutes. Garnish with lemon wedges and serve.