Heaven In A Pan: The Paella Masterclass
Share
Americanized Paella
"I call this 'Heaven in a Pan.' Vibrant, communal, and bursting with the smoky depth of chorizo and fresh seafood."
Prep: 25mCook: 40mSkill: Showstopper
The Essentials:
- • 1 lb large shrimp & 1/2 lb smoky chorizo rounds
- • 2 cups Arborio or Bomba rice
- • 4 cups saffron-infused chicken stock
- • Fresh peas, diced bell pepper, and lemon wedges
01. The Sizzle: Brown the chorizo in a wide pan until the oils are released. Sear the shrimp quickly in the chorizo oil, then set both aside. Sauté the peppers and garlic in the remaining fat.
02. The Rule: Add the rice and toast for 2 minutes. Pour in the saffron stock. From this point on, do not stir. This creates the socarrat—the crispy toasted rice crust at the bottom.
03. The Assembly: When the rice has absorbed the liquid, nestle the shrimp and chorizo back into the pan. Top with peas and cover for 5 minutes. Serve with a heavy squeeze of lemon.
The Ocean Variation
"For a lighter skillet, we omit the chorizo and lean into garlic-infused oils and a double variety of fresh seafood."
The Remix Essentials:
- • 1.5 lbs mixed seafood (Shrimp, Scallops, Calamari)
- • 1/4 cup extra virgin garlic-infused olive oil
- • Saffron-infused seafood stock
01. The Infusion: Heat the garlic oil in the pan. Sear your mixed seafood in batches until just opaque. Remove and set aside, keeping all the juices in the pan.
02. The Socarrat: Toast the rice in the seafood-garlic oil. Add the saffron stock and simmer undisturbed. The lack of meat fat allows the delicate saffron and ocean flavors to shine.
03. The Finish: Nestle the mixed seafood back into the rice. Add peas and fresh parsley. Serve immediately with extra lemon wedges to cut through the richness of the oil.