Serves 4
1 cup olive oil, divided
2 links dry chorizo, sliced
1 yellow onion, diced
1 tablespoon minced garlic
2 cups calasparra short-grain rice
2 cups Sofrito (see box)
2 tablespoons pimenton
2 pinches saffron
21/2 cups fish stock or clam juice
21/2 cups chicken stock
24 large raw shrimp, peeled
1/2 cup green peas
1/2 cup thin strips piquillo peppers
Sea salt and freshly ground black pepper
Make the paella on the stove top in a large skillet or paella pan without a lid. In the pan, heat 1/4 cup olive oil and cook the chorizo for about 3 minutes. Remove from pan and set aside. In the same pan, heat 1/4 cup more olive oil and saute onion until soft. Add garlic. Add rice and stir until each grain is coated with oil. Add the saffron.
Combine the fish stock or clam juice with chicken stock in a separate pan to make cooking liquid. Add 3 cups of the cooking liquid to the rice and bring to a simmer. Cook for about 5 to 7 minutes, until rice grains are soft. Add 3 cups of the cooking liquid to the rice, sofrito, pimenton, and saffron. Bring to a simmer and cook for about 5 to 7 minutes, until rice grains are soft. Add shrimp, peas, salt, and pepper; cook for 10 minutes. Then arrange the piquillo peppers on top.
James Campbell Caruso, “Espana: Exploring the Flavors of Spain”
