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Paella

Keyword: Appetizers, Dips, Dressings and sauces, International, Rice and grains
Skill: intermediate
Servings: 1

INGREDIENTS

  • 4 cups water
  • 8 Tbl. Butter, salted (divided)
  • 1 ½ tsp. sea salt (divided)
  • ½ tsp. ground turmeric
  • ½ tsp. ground cumin
  • 2 cups uncooked yellow rice
  • 2 cups zucchini, cut into bite size cubes
  • 2 cups yellow squash, cut into bite size cubes
  • 1 garlic bulb, break off a few pieces, peel most of paper from these pieces & the bulb
  • 2 cups mini sweet peppers, cut into strips
  • 1 cup cherry tomatoes
  • Cooking spray, canola
  • 1 Tbl. Lemon pepper seasoning
  • 1 cup chicken broth
  • 2 cups pinot grigio
  • 1 Tbl. fresh ginger, grated
  • 1 lb. fresh mussels, cleaned, beards removed
  • 1/3 cup flat parsley, chopped
  • 1 (3 ounce) link chorizo, removed from casing and crumbled
  • 1 lb. large shrimp, peeled, deveined, tail-on
  • ½ large lemon, juice

INSTRUCTIONS

  1. Combine the water, 4 tablespoons of butter, turmeric and cumin in a large microwavable bowl. Blend and stir. Add the rice. Cover tightly and microwave on high for 14 minutes. Remove, blend and fluff with a fork, recover with the lid and let the rice steam for about 30 minutes. Stir occasionally. Set aside until ready to put in the paella serving pan.
  2. Combine the zucchini, squash, garlic bulb, peppers, and tomatoes on a parchment paper covered cookie sheet. Coat well with cooking spray then sprinkle with the lemon pepper. Roast in a preheated 400 oven for about 17-20 minutes then remove and set aside until ready to put in the paella serving pan.
  3. Combine chicken broth, wine, ginger and two tablespoons of butter in a large skillet over medium high heat and bring to a boil. Add the mussels. Cover with a lid and bring to a boil cooking until for about 3 minutes. Flip and turn the mussels over and cook another 2-3 minutes. Toss in the parsley. Set aside.
  4. In a medium sized non-stick skillet over medium heat. Add the chorizo and brown and cook about 5-6 minutes breaking it into crumbles. Remove the chorizo to a small bowl. Add two tablespoons of butter to the chorizo skillet (do not clean out). Add the shrimp, sprinkle with ½ teaspoon of salt and cook about 2 minutes each side. Squeeze on the lemon, toss and blend, and set aside.

Arranging the Paella Pan

  • Put the cooked rice in the center of the pan in a long "strip." Add the chorizo crumbles to the top. Put the mussels on one side of the rice. On the other side of the rice place the vegetables/garlic and shrimp.