Seafood Paella with Mussels, Clams, Shrimp & Chorizo
16 large shrimp, peeled and de-veined
16 Manila clams, scrubbed
16 mussels, scrubbed
1 teaspoon pimenton picante, divided
Kosher salt and freshly ground black pepper
8 ounces Spanish chorizo, sliced into ¼-inch rounds
2 tablespoons olive oil, more as needed
1 medium yellow onion, peeled and cut into ¼-inch dice
6 cloves garlic, peeled and minced
1 large pinch saffron threads
1 (14 ounce) can diced tomatoes, with juice
1 teaspoon kosher salt
½ cup dry white wine
3-½ cups chicken bone broth, hot
2 tablespoons chopped parsley
2 medium lemons cut into wedges for serving
2 cups Paella rice
Place the shrimp in a medium bowl, add ¼ teaspoon pimenton picante and season with salt and pepper. Set aside.
Heat a large paella pan over moderate-high heat. Add the chorizo and cook until slightly brown and fat has been rendered, about 2 to 3 minutes. Using a slotted spoon or spider, remove the sausage and place in a medium bowl.
There should be a thin layer of rendered fat in the pan. If not, add 1 to 2 tablespoons olive oil to the pan. Add the onion to the pan and cook until softened, about 5 minutes. Add the garlic, remaining ¾ teaspoon of pimenton picante and saffron. Stir to combine and cook until fragrant, about 1 minute.
Add the tomatoes and cook until the mixture has slightly darkened in color, scraping up any browned bits from the bottom of the pan, about 3 minutes. Add the rice and measured salt, stirring to coat in the tomato mixture.
Add the wine and stir until absorbed. Add the chicken bone broth, stirring to combine and arranging the rice mixture in an even layer. Distribute the rendered chorizo evenly over the top, cover the pan and simmer on medium-low heat. Avoid stirring the rice from this point forward.
Check the pan when you hear the crackling noise of the rice, about 12 minutes. Most of the liquid should be absorbed.
Add the shrimp, clams, and mussels to the pan, tucking them into the rice. Continue to cook on a low simmer until mussels and clams open, about 8 to 10 minutes.
Recipe adapted from Sur La Table