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Shellfish and Chorizo Paella

  • 6servings
  • 595calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsFluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 container(s) (32 ounces or 4 cups) chicken broth

  2. 1/4 teaspoon(s) saffron threads , crumbled

  3. 2 tablespoon(s) olive oil

  4. 1 package(s) (3 1/2 ounces ) chorizo sausage , thinly sliced

  5. 1 medium (about 1 pound) fennel bulb , trimmed and chopped

  6. 1 medium onion , chopped

  7. 2 clove(s) garlic , finely chopped

  8. 2 medium tomatoes , coarsely chopped

  9. 1/3 cup(s) (loosely packed) fresh parsley leaves , chopped

  10. 2 cup(s) Spanish short-grain or Arborio rice

  11. 1 1/4 pound(s) large shrimp , shelled and deveined, with tail part of shell left on if you like

  12. 2 pound(s) mussels , scrubbed and debearded

  13. 1 teaspoon(s) grated fresh lemon peel

  14. 1 package(s) (10 ounces) frozen peas , thawed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F.

  2. In covered 2-quart saucepan, heat broth to boiling over high heat. Stir in saffron; cover and remove from heat.

  3. Meanwhile, in deep 12-inch skillet, 5- to 6-quart Dutch oven, or paella pan, heat oil over medium-high heat until hot but not smoking. Add chorizo and cook 2 minutes, stirring frequently. With slotted spoon, transfer chorizo to bowl; set aside.

  4. To drippings in skillet, add fennel, onion, and garlic, and cook about 4 minutes or until fennel softens slightly. Add half of tomatoes and 4 tablespoons parsley and cook 1 minute Add rice, stirring to coat well. Pour in warm broth; heat to boiling over high heat. Boil 3 minutes or until liquid begins to thicken slightly, stirring occasionally. Stir in sausage, shrimp, mussels, and lemon peel; heat until mixture boils around edge.

  5. Place skillet in oven and bake, uncovered, 12 minutes. Remove skillet from oven and stir mixture. Cover and bake 8 minutes longer. Remove skillet from oven; top rice mixture with peas. Cover skillet and let paella stand 5 minutes or until shrimp turn opaque throughout, mussels open, and rice is fully cooked. Discard any unopened mussels. Stir well; sprinkle with remaining tomatoes and parsley.

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