Like tapas, paella is a traditional Spanish food that is customizable to your preferences. Mollie Stone’s is now offering Aneto Broth, a flavorful cooking base made in Spain that ensures a perfect paella every time.
This recipe comes to us from Chef Abel Monago, a young chef from Manresa in Barcelona and chief Cook of Research & Development for the Aneto Soup Company. He has more than 10 years experience cooking traditional Spanish cuisine, as well as contemporary and modern cuisine.
Keep reading for Chef Abel’s recipe!
EASY SEAFOOD PAELLA
From Chef Abel Monago
Cooking time (start to finish): 45 minutes
Serves 4
INGREDIENTS
- 2 tablespoons olive oil, divided
- 8 oz Spanish chorizo, cut into 1/4 inch pieces
- 4 garlic cloves, finely chopped
- 1 medium onion, chopped coarse
- 1 red bell pepper, chopped coarse
- 1 teaspoon pimentón (smoked paprika)
- 1 1/4 cups short-grain white rice such as Paella, Bomba or Arborio
- 2 1/2 cups Aneto Cooking Base for Paella
- 1 teaspoon crumbled saffron threads
- 1 lb small (1-inch wide) hard-shelled clams, scrubbed
- 1 lb medium shrimp, shelled and deveined, leaving tail attached
- 1 cup frozen peas
- Chopped parsley for garnish
DIRECTIONS
Heat 1 tablespoon oil in a deep 12-inch heavy skillet or paella pan over medium-high heat. Add chorizo, stirring until golden, about 3 minutes. Transfer to a plate with a slotted spoon.
Add remaining tablespoon oil, garlic, onion and bell pepper to skillet with pimentón, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté until golden, about 5 minutes.
Stir in rice, broth and saffron, and bring to a rolling boil, uncovered. Reduce heat and simmer, covered and undisturbed until most of the liquid is absorbed, about 8 minutes. Stir in clams and shrimp and cook, covered, until clams open wide and shrimp are cooked through, 3 to 6 minutes.
Remove from heat and stir in peas and chorizo. Cover with a kitchen towel and let stand until all of the liquid is absorbed, about 5 minutes.
Salud!
