Yes well. But I didn’t have any Spanish chorizo on hand, and I really wanted some paella. Or in this case, “paella.” I don’t even know what this is. I liked it, I really did. It didn’t taste like the paella I had at a GREAT Spanish restaurant I went to recently, but it was really good. Honest. I doubled the recipe myself, but assuming normal humans aren’t inhaling carbs like a maniac, I cut everything in half and put it below.
- 1/2 lb Mexican Chorizo (the ground crumbly kind)
- 2 tbs olive oil
- 1 medium onion
- 1 bell pepper any color
- 1/2 tbs smoked paprika (important!)
- 3 cloves of garlic
- 1 can diced tomatoes (14.5 oz)
- 4 cups chicken broth
- 1/2 cup white wine
- 2 cups Arborio rice (yes I know this is Italian I don’t know where to get Bomba rice)
- 1 lb seafood mix (you know the frozen stuff at the grocery with squid mussels and clams? If you can get it fresh even better!)
- Salt to taste
- A freaking large pot (or in your case, 5 qt+)
- Something to stir with
- Knife and cutting board
- Bowls or plates
- Put the heat on medium. My stove is good at a 4/7.
- Brown the Chorizo until cooked all the way through. Put it aside in a bowl or plate.
- Dice onion and bell pepper and add it to the pot (that has chorizo juices in it). Add 2 tbs olive oil while stirring.
- Add salt to the pot to help the veggies sweat it out – don’t overdo it. The Chorizo is already pretty salty. Meanwhile, dice up your 3 cloves of garlic.
- Add the garlic and 1/2 tbs paprika to the mix until it gets nice and fragrant. Keep stirring.
- When it looks like it’s pretty dry, add the 1/2 cup of wine to deglaze.
- Then add in the 4 cups chicken broth and can of diced tomatoes.
- Dump in the 2 cups of rice. Mix.
- Cover with a lid. Lower the heat to simmer, or in my case, “lo.” Ignore for 15 minutes.
- If the liquid level looks soupy and not like the photo below, leave it uncovered and boil it down a bit.
- When the liquid level is right, as in the texture you want to eat, mix the Chorizo back in.
- Throw the seafood mix on top, and cover for about 10 minutes, still on “lo.”
- Mix and serve.