West Coast Seafood Paella Recipe
Chorizo, mussels, fresh fish, prawns, spicy saffron risotto
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Ingredients
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Seafood and Meat
Grains
Vegetables
Liquids and Seasonings
Method
Preparation
Prepare the Ingredients
Chop the onion, red bell pepper, and tomato. Mince the garlic. Rinse the mussels under cold water and discard any that are open.
Infuse Saffron
Soak saffron threads in a small bowl with a few tablespoons of warm water to release their color and flavor.
Cooking
Cook Chorizo and Vegetables
In a large paella pan or skillet, heat olive oil over medium heat. Add chorizo slices and cook until browned. Add onion, red bell pepper, and garlic, sautéing until softened.
Add Rice and Liquids
Stir in Arborio rice and cook for a couple of minutes. Pour in the white wine and let it evaporate. Then add fish stock, saffron water, paprika, salt, and pepper. Bring to a boil.
Add Seafood
Reduce heat to low and arrange the mussels, prawns, and fresh fish on top of the rice. Cover and simmer for about 15-20 minutes, until the rice is cooked and seafood is tender.
Finish and Serve
Once the rice has absorbed the liquids, remove from heat. Stir in green peas. Let it sit for a few minutes before serving. Garnish with fresh herbs if desired.