Paella
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 956
- Total Fat
- 41
- Saturated Fat
- 11
- Carbohydrates
- 100
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 35
- Cholesterol
- 109
- Sodium
- 1605
- Total: 50 min
- Active: 35 min
Ingredients
1/2 Spanish onion, roughly chopped
2 cubanelle peppers, roughly chopped
1 red bell pepper, roughly chopped
1 jalapeño, roughly chopped
5 cloves garlic, smashed
1/2 small bunch cilantro, leaves and tender stems roughly torn
Extra-virgin olive oil
12 large head- and shell-on shrimp or prawns, cleaned
1 pound Morcilla sausage, sliced into rings
1 large vine-ripened tomato, grated on the large holes of a box grater
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
2 cups short-grain rice (preferably Calasparra)
1 cup dry white wine
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 quart chicken stock
Roughly torn cilantro, for serving
Directions
Special equipment:
two 10-inch paella pans- In the bowl of a food processor, pulse the onions and cubanelle and bell peppers to break them down. Pulse in the jalapeño and garlic, then add the cilantro and puree into a coarse mixture. Set the sofrito aside.
- In two 10-inch paella pans (you can also use a large paella pan, if you like), heat a drizzle of olive oil over medium heat. Add the shrimp and sear on both sides until three-quarters of the way cooked, 3 to 4 minutes total, then transfer to a plate. Add the sausage and cook, turning once, until the casings are crispy, then transfer to a plate. Add the reserved sofrito, the grated tomatoes and a good pinch of salt and cook, stirring occasionally, until any liquid has evaporated and the sofrito begins caramelize.
- Stir in the tomato paste, then add the rice and toast briefly. Deglaze the pan with the wine. Add the cumin, paprika and reserved sausage, then slowly add half of the stock and stir until the liquid comes to a simmer. Repeat with the remaining stock, then let the paella cook, undisturbed, until the rice is tender or until the liquid is almost gone, about 10 minutes.
- Meanwhile, remove the shells from the shrimp, leaving the heads intact. When the rice is tender, scatter the shrimp over the top and cook until the liquid has evaporated and the rice is crisp on the bottom, about 5 minutes more. Drizzle with olive oil, top with cilantro and serve.