You probably have a few dishes in mind that evoke the “oh no, that’s too complicated” sentiment… Beef Wellington, Risotto, Profiteroles… Paella?
Well, we’re here to tell you that Paella is not actually a difficult dish. AND it’s best whipped up with friends in the kitchen (and a glass of wine, of course). This easy to make version uses chicken chorizo and seafood, and everything can be found right here at the market. Yes, the wine too!
What you’ll need:
3/4lb Shrimp, (21/25 count) peeled and deveined
3/4lb Scallops (10/20 count)
1lb Mussels
1lb Clams
*all seafood sourced from Market Seafood
1 pkg (454g) Chicken Chorizo from Missing Link Extraordinary Sausage
1 each Red & Green pepper, diced from Tomato Man
1/2 cup white onion, diced, from Cherry Pit
1/2 cup artichoke from Innisfail Growers
1/2 cup peas, shucked from Innisfail Growers
1/2 cup tomato, diced from Tomato Man
1/2 cup dry white wine from J. Webb Market Wines (Sarah recommended a perfectly paired Atlantis Albarino)
1/2tsp Saffron from Market Seafood
1 cup Paella rice from Market Seafood
3 cups Chicken stock from Stock & Sauce Co.
Salt, Pepper, and Smoked Paprika, to taste, from Silk Road Spice Merchant
Garnish:
Parsley from Terra Farms
1 lemon from Cherry Pit
A few swigs of Fennel Olive Oil from Soffritto
- Preheat frying with about 1 tbsp of olive oil.
- Saute onions until lightly brown.
- Add the chicken chorizo and cook through. When cooked, set aside.
- Add a healthy glug of white wine to deglaze your pan.
- Add the rice and saffron, stirring for a minute or two. Stir until wine is absorbed.
- Add 2 cups of hot chicken stock, 1/4 cup at a time. If you add cold stock to the pan, it takes much longer for the rice to absorb and keep coming back up to temperature. Heating your stock will ensure this is an easy (and speedy) dish.
- Stir rice as you add each 1/4 cup of stock until it is absorbed. This is the best time to pour yourself and your guests a glass of wine. Stir, sip, laugh. Repeat.
- Add the last cup of hot chicken stock.
- Stir in the cooked chicken chorizo.
10. Arrange the seafood atop the rick, tucking the morsels of deliciousness in every spot you can.
11. Bake in a 375ºF oven for about 15-20 minutes or until the mussels and clams open.
12. Add the peas, artichoke, and tomato and bake for an additional two minutes.
13. Garnish with parsley, lemon wedges, and Fennel olive oil.
14. Bring to the table in the pan and enjoy with friends. And maybe another bottle of wine 
This Atlantis Albarino (pronounced Al-bar-ee-nyo) is a grape variety indigenous to Spain. This wine is perfect if you love pinot grigio or sauvignon blanc and you’re looking for something new to try. It is fruitful & refreshing with a crisp and clean finish making it very food friendly, from salads to grilled meats, and especially paella! Plus, it’s only $18.95.
