ROYAL ROAD PAELLA
by IgnisRecipeh
If you aren't making this delicious paella on the regular while road tripping to reclaim your country, you’re doing it wrong.
Active cooking time: 30 mins. Total cooking time: 1 hr 30 mins. Serves 4
Ingredients:
½ tsp saffron threads (2.5mL)
1 tbsp lemon juice (15mL)
1 lb large shrimp, peeled/deveined, tail on (450g)
2 tsp smoked paprika (6g)
salt and freshly ground black pepper
olive oil
2 red bell peppers, sliced into thin strips
3 shallots, sliced finely
1⁄2 cup fresh parsley, chopped (12g)
1 bay leaf
3 cloves garlic, minced
1 tsp cumin (2.5g)
2 cups long grain rice (400g)
1 cup sake (240mL)
3 medium sized tomato, diced
1 lb chorizo sausage, sliced thickly (450g)
3 cups chicken or vegetable stock (720mL)
2 tsp oregano (4g)
12 mussels, cleaned
Preheat the oven to 400°F (204°C). Combine saffron and lemon juice in a small bowl. Crush the threads with the back of a spoon until the mixture turns bright yellow. Set aside.
Toss the shrimp with 1 teaspoon (3g) of the smoked paprika, 1 teaspoon salt (2.5g), and ½ teaspoon pepper (1.5g). Allow to rest in refrigerator.
Heat the olive oil in a Dutch oven over medium-high heat. When hot, add the bell peppers, shallots, parsley and bay leaf. Sauté until the shallots are translucent, about 5 to 8 minutes. Add the garlic, cumin and the remaining 1 teaspoon smoked paprika; sauté until fragrant, 30 seconds. Add the rice and toast until lightly toasted, 2 to 3 minutes.
Pour in sake, scraping up any browned bits from the bottom of the pan. Cook, stirring, until sake is fully absorbed. Add the tomatoes, chorizo, stock, saffron mixture, 1 teaspoon salt (2.5g), ½ teaspoon pepper (1.5g), and oregano; stir until combined. Cover and simmer for 5 minutes. Stir in the shrimp, and nestle the mussels into the rice. Cover.Transfer to oven for 25-30 minutes, or until the clams and mussels have opened.
Creator: IgnisRecipeh (Twitter) | twitch.tv/IgnisRecipeh (Web)