Seafood Chorizo Paella

Ingredients – Chimichurri sauce

• 1 jalapeno, chopped

• 1 shallot, chopped

• ½ cup cilantro

• ½ cup parsley

• Half lemon, juiced

• Pinch pepper flakes

• Salt & pepper

• 1/3 cup olive oil

Ingredients – Paella

1. ½ pound chorizo sausage, sliced

2. 1.5-2 dozen little neck clams, soaked in salt water

3. 1 yellow onion, diced

4. 1 red bell pepper, diced

5. 2 garlic cloves, chopped

6. ½ cup roughly chopped green onions

7. ½ cup red wine (1 cup)

8. ½ cup tomato puree (3/4 cup)

9. 2 teaspoons paprika

10. 1 teaspoon smoked paprika

11. ½ teaspoon of saffron threads, bloomed in ¼ cup water or 1 teaspoon saffron powder

12. 2 cups bomba rice (can sub any short grain rice)

13. 4 cups chicken stock + more as needed (up to 6??)

Instructions:

1. To a mini food processor / chopper – add all chimichurri sauce ingredients except the olive oil. Pulse a few times to break down. Add in the olive oil and pulse to combine. Spoon this into a bowl and reserve for later.

2. Heat 1 tablespoon of olive oil in a 15-inch paella pan over medium-high heat. Add in the chorizo, flipping, until just cooked through and browned– about 5-7 minutes. Remove and set aside.

3. To begin the sofrito add another tablespoon of olive oil into the pan. Add in chopped onions and red pepper and fry them until golden, 8-10 minutes. Add in minced garlic and the scallions, cooking until they reach a charred color, 2 to 4 minutes.

4. Deglaze the pan with red wine. When the alcohol has evaporated add in the tomato puree and allow the mixture to reduce until it reaches a jam like texture, about 2 minutes.

5. In order to bloom your spices, make a small well in the center of the mixture, add in a tbsp of the olive oil and place both paprikas into it. When the spices begin bubbling incorporate them into the sofrito mixture.

6. Add in all the rice ensuring it is fully mixed into the sofrito, toasting in the sauce for 2 minutes. Add in the saffron water mix.

7. Pour the chicken broth into the pan and bring to a boil. Using a wooden spoon, begin stirring the mixture by making small circular motions across the circumference of the pan, bringing it into the center and picking up any bits that are stuck to the bottom. After 4 minutes of constant stirring the mixture will become thick and gelatinous in texture.

   This indicates that the starch has been successfully extracted. If the mixture has not reached this thickness continue stirring for another two minutes. Remove the spoon. Using the handles keep the pan firmly on the stove top and shake it slowly, do this for 60 seconds until the mixture is evenly spread out across the pan. If all the liquid evaporates and the rice is still hard, add another cup of broth and continue to cook.

8. Reduce heat to medium low and add the clams into the rice and cover, continuing to cook until the clams open, about 10 minutes. If the rice is not yet tender, add a bit more chicken broth as needed. Discard any clams that do not open. Add the chorizo and shrimp back in to warm through. Remove the pan from the heat and keep it covered for another 10-15 minutes.

9. Garnish with chimichurri and grilled lemons