If you've never made paella, the traditional Spanish rice dish with origins in Valencia, I highly recommend you give it a try this weekend! This uncomplicated recipe is easy to follow and has awesome results. The paella is filling, flavorful, and delicious. It's packed with chorizo and shellfish, so it has a wonderful surf-and-turf quality.
Although the recipe has you cook the paella on the grill, I made it on the stovetop. Other substitutions to note: I used Mexican chorizo instead of Spanish chorizo and omitted the squid and saffron, because of a restricted selection at the local market. Despite these changes, I really enjoyed this paella and plan to make it again soon! Check out the recipe now.
From Food & Wine Ingredients 3 cups fish stock or low-sodium chicken broth Directions Serves 6.
Easy Grilled Paella
1/2 pound large shrimp, shelled and deveined, shells reserved
Pinch of saffron threads, crumbled
2 tablespoons extra-virgin olive oil
6 ounces fresh chorizo (2 small links), sliced 1/2 inch thick
2 ripe tomatoes, finely chopped
2 garlic cloves, minced
1 teaspoon smoked paprika
1 1/2 cups Calasparra or arborio rice (about 10 ounces)
1/2 pound cleaned squid—bodies halved lengthwise, scored in a crosshatch pattern and cut into 2-inch pieces
1 pound cockles, scrubbed
1/2 pound jumbo lump crab
1 cup roasted red peppers (5 ounces), cut into strips
2 tablespoons chopped parsley
Hot sauce and lemon wedges, for serving
From Food & Wine
3 cups fish stock or low-sodium chicken broth