Dinner

By Allana Mortell | June 15, 2012

A big favorite to win this year’s Euro Cup (who can forget their exhilarating win two years ago), Spain has certainly been on our minds lately. With the athletic dominations sprawled over television sets everywhere, we’ve been thinking about ways to spice up the games through the only way we know how : food.

In following with traditional Spanish cuisine, we’ve created a complex seafood paella bursting with flavors of spice and heat while still preserving the classic seafood flavors by cooking the whole dish in fish stock. Starting with a saffron base, the most important thing to remember while cooking paella is how you need to transform and build your flavor profile from the beginning. Toss some rock shrimp, calamari and fiery chorizo sausage into the mix and you’re left with a hearty plate of food that Spaniards that been noshing on for years. With an ice cold beer to boot, we can’t think of a better way to cheer on Spain and the rest of your favorite teams in the Euro Cup ’12.

 

Photo by Matt Westgate

Seafood & Chorizo Paella Recipe

Servings: 6 - 8
Calories: 400 per serving
Prep Time: 30 mins
Cook Time: 1 hour
Total Time: 1 hr 30 mins

Ingredients

  • 25 threads saffron, crushed (a heaping 1/4 tsp)
  • 1/2 cup extra-virgin olive oil
  • 1 1/2 pound medium rock shrimp shelled, deveined
  • 1 tablespoon smoked paprika
  • 4 medium tomatoes minced
  • 3 garlic cloves minced
  • 1 red bell pepper cored and chopped
  • 1 small onion minced
  • 7 cups fish stock (or if you prefer, chicken stock or vegetable stock)
  • 2 1/2 cups short grain rice, preferably Valencia or Bomba brands
  • 2 Spanish chorizo sausages thinly sliced
  • 1/3 cup dry white wine
  • 1 cup chopped parsley
  • 1/2 pound cleaned, skinless squid cut into 1/2 inch thick slices
  • lemon wedges for garnish

Directions

1. Start by forming the base of your sauce and add the saffron along with 1/4 cup hot water into a small bowl and let sit for 15 minutes

2. Meanwhile, in a wide, deep saute pan (or a paella pan if you have one), heat the oil over medium heat and add the rock shrimp (lightly seasoned with salt and fresh ground black pepper) and cook until golden brown. Remove the shrimp from the pan, transfer to a plate and set aside. Then, add the chorizo to the pan and saute until browned, removing and transferring to a plate once its finished cooking

3. In the same pan that had cooked in the shrimp, add the tomatoes, peppers, onions and paprika and stir often, until the onions are soft and translucent (about five to ten minutes)

4. Then, add the saffron "water" and bring to a boil. Once the pan is boiling, scatter in the rice and distribute through the pan with a large, slotted spoon. Add the fish stock and white wine and simmer for ten minutes, gently moving the pan around but barely stirring with a spoon. Be sure during that time to rotate the pan over the burner every few minutes to make sure the different parts of the pan and rice are being cooked through

5. Reduce the heat to low and then add the reserved shrimp, chorizo and calamari to the pan and continue to cook (not by constant stirring but by giving the paella a "good shake") until the rice has again absorbed all the juices and is al-dente, or firm to the bite, about ten to fifteen minutes. Remove the pan from the heat, set aside and cover with plastic wrap or aluminum foil and let sit for five minutes before eating

6. Finish the paella off with a few wedges of lemon squeezed on top and on the sides for garnish and sprinkle the chopped parsley over the whole dish for a lasting, fresh bite

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