Paella Maki Recipe
Shrimp, Iberico Chorizo, Saffron, Smoked Pimenton Aioli
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Ingredients
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Sushi Rice
Paella Filling
Smoked Pimenton Aioli
Nori and Additional Ingredients
Method
Prepare Sushi Rice
- 1
Rinse and Cook the Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions or bring to a boil in a pot, reduce heat, cover, and simmer for 20 minutes until the water is absorbed.
- 2
Season the Rice
Once the rice is cooked, transfer it to a large bowl and mix the rice vinegar, sugar, and salt until dissolved. Fold this mixture gently into the rice and allow it to cool to room temperature.
Cook the Paella Filling
- 3
Sauté Vegetables and Chorizo
In a skillet, heat the olive oil over medium heat. Add minced garlic and diced red bell pepper, cooking until soft. Add the Iberico chorizo and cook for an additional 3-4 minutes until browned.
- 4
Add Shrimp and Seasoning
Add the shrimp to the skillet, cooking until they turn pink. Stir in the saffron, paprika, green peas, salt, and black pepper. Cook for another 2-3 minutes until everything is well combined and heated through. Remove from heat and let cool slightly.
Make Smoked Pimenton Aioli
- 5
Combine Ingredients for Aioli
In a bowl, mix the mayonnaise, smoked pimenton, minced garlic, lemon juice, and salt until smooth. Adjust seasoning to taste and set aside.
Assemble Maki
- 6
Prepare Nori Sheets
Lay a nori sheet on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking and take a handful of sushi rice, spreading it evenly across the nori, leaving about 1 inch at the top edge.
- 7
Add Filling
Place a portion of the shrimp and chorizo mixture in a line across the center of the rice. Drizzle some smoked pimenton aioli over the filling.
- 8
Roll the Maki
Using the bamboo mat, carefully roll the nori away from you, applying gentle pressure to form a tight roll. Continue rolling until the edge of the nori seals the roll.
- 9
Slice and Garnish
Slice the roll into bite-sized pieces using a sharp knife. Garnish with sesame seeds and chopped chives.
