by Kimdec

For seafood and chorizo paella, you will need:

•6 oz shrimp
•6 oz scallops
•1 link of chorizo
•1 bottle of Cento Clam juice
•BIG pinch of saffron – (this makes the rice yellow, and paella is known for it’s saffron taste!)
•1/4 cup EVOO
•1/2 onion (grated)
•1/2 red or green pepper, chopped
•6 cloves garlic, chopped
•1 tomato, grated (cut in 1/2 first, then grate and discard the skin)
•1 1/2 cups medium grain rice
•2 lemons, cut in wedges

First, make your clam broth.

In a saucepan, add 3 cups of salted water and bring to boil. Pull the tails and shells off the shrimp and add to the broth. Add Clam juice. Turn down to low and add the saffron. Simmer for 10 mins and remove from heat.

Seafood!

In the paella pan, over med heat, add the EVOO. This will get hot FAST, so be careful. Add the scallops and shrimp and cook for 2 mins. Remove from heat and onto a plate.

The sofrito…

In the same paella pan, over medium heat, saute the onion, pepper, garlic, and tomato. Season with salt. Cook and stir often, until this darkens but does not burn. If it gets too thick and burns, add water. About 15-20 minutes. In the meantime, fire up the grill and cook the chorizo, then slice. Leave the grill on, because we finish the paella out there!

Rice time!

Add rice to the paella pan. Cook for 1-2 minutes, stirring into the sofrito. Turn up heat to med-high and add 3 cups of the broth. Shake the pan to even out the rice.

Off to the grill!

Carefully transfer the paella pan to your grill over medium heat.