summer is here and i wish i was in valencia, spain 🇪🇸 eating my weight in paella.. but since i’m not, enjoy my easy summer night “paella” recipe.
yummy enough to transport you to spain, even if just for the night.
ingredients |
6 servings
2 tbs olive oil
1 onion, diced
5 garlic cloves, minced
1 c roasted red peppers, chopped
2 links spanish chorizo, sliced
1 tbs tomato paste
1½ c basmati or arborio rice
½ c dry white wine
3 c chicken broth
1 pinch dried saffron
1 dried bay leaf
juice of 1 lemon
1 lb shrimp, peeled and deveined
1 lb mussels, washed | little neck clams can be used as instead |
1 c frozen peas, thawed
salt and pepper to taste
fresh parsley, to garnish
instructions |
preheat the oven to 325°F.
in an oven-safe skillet or pan, heat the olive oil over medium heat. add the onion and garlic, sauté for about 4 minutes or until tender.
next add chorizo and red peppers.Cook for 5 to 6 minutes, getting the chorizo brown. add the tomato paste into the pan and combine until it turns a deep brick red color, about 1 minute.
add rice and stir well to combine. pour in the wine and broth. next add the saffron, your bay leaves and lemon juice. stir and bring the mixture to a simmer.
add shrimp and mussels into the pan.
bake the paella, for 25 mins uncovered. finally stir in the peas. season with salt and pepper, and garnish with parsley.
enjoy with lots and lots of wine. ☺️
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