3 tablespoons olive oil
1 cup finely diced yellow onion
1/2 cup finely diced red bell pepper
5 Cloves of minced garlic
1 cup fresh tomato grated on a box grater
1/2 teaspoon sea salt
2 teaspoons of tomato paste
¼ teaspoon of pimenton
1 1/2 cups Spanish paella rice
4 tablespoons olive oil
1 pound medium shrimp, peeled, deveined and tails removed
1 fat pinch saffron steeped and grinded in salt
2 teaspoons pimentón (smoked paprika)
4 ounces Spanish-style chorizo, diced into 1/4-inch pieces
2 teaspoons sea salt
1/2 pound small clams, scrubbed
1/2 pound mussels, scrubbed and bearded
2 lemon, cut into wedges
Caldo or Broth
2 cups of Chicken Stock
1 cup of white wine
1 spring of thyme
1 tablespoon of butter
1 cup of clam juice
1/8 teaspoon of pimenton gets sprinkled lightly over the top.
For the Caldo:
In a pot boil 1 cup of clam juice and the cup of white wine, 1 sprig of thyme and tablespoon of butter. Once it boils add the mussels and clams and cook until they open. Strain the broth and mix with the chicken stock. You should have 4 to 4.5 cups of broth. Rice to broth ratio is 1 to 3
To prepare the sofrito:
Sauté the Chorizo for 5-7 min this will season the pan and add great flavor to the sofrito then remove from Pan. Add the onions and red peppers, stirring frequently until tender and lightly caramelized, 5 to 8 minutes. Add garlic and cook 2 to 3 minutes. Add tomatoes, pimentón and tomato paste. Reduce heat to medium and stir frequently until the sauce is thick and turns a deep brick red color, about 10 minutes.
To prepare the paella:
Once sofrito is thick add the rice more olive oil and toast for 2 min.
Add the saffron and sauté for another 2 minutes until the rice turns yellow.
Add the broth at once it can be warm but not too hot, otherwise it will open up the walls of the rice too soon and you will end up with risotto.
Distribute rice evenly with a fork no longer than a couple of minutes then we leave the rice undisturbed and uncovered for about 12 minutes, adjusting heat so we can achieve an even simmer.
Nestle the shrimp so it cooks slowly with the steam.
Once broth is absorbed cover paella turn off the heat.
Add the cooked mussels and clams filling them with rice and nestle them in the rice.
Remove the lid and increase the heat to medium-high; cook for about 2 minutes until the bottom layer of rice starts to crackle and caramelize, creating the socarrat (the crunchy rice crust for which paella is famous). At this point, you will need to closely monitor the paella and frequently move your pan around on the burner to evenly distribute the heat. With a spoon, gently scrape a small portion of rice from the bottom, peeking to make sure the rice is sticking and caramelizing but not burning (the rice should smell toasty, not burnt). If the rice is browned and caramelized on the bottom of the pan and the rice grains are al dente (chewy but slightly resistant texture), remove from heat
To serve: Garnish with lemon wedges, piquillo peppers and parsley. Serve family-style straight from the pan.