Oh! When I saw Lululu’s paella the other day, I immediately had a hankering for some. I hadn’t eaten paella in a very long time. Her’s looked so appetizing and the best part of the recipe for me was that the ingredients were simple. I’d made paella a long time ago (a recipe by Tyler Florence), the ingredients were many (chicken, chorizo, saffron, clams, shrimp, lobster tails…) and I’d spent a fortune buying the ingredients. Although, the paella tasted really terrific and the recipe was tasty and definitely worth it, I was happy to see a simple, yet delicious-looking paella recipe.
Over the weekend, I went grocery shopping and bought my ingredients, mainly the shrimp and squid. The recipe called for arborio rice. However, despite going to three stores, I couldn’t find that rice. There was one more store to try but by then, I was too tired. It’s no fun lugging several grocery bags around the city. I had long grain rice at home and planned to use it, even though I wasn’t sure how that would turn out. Thankfully, Rosa’s Yummy Yums encouraged me to use what I had, although there’d be a difference in the recipe.
Feeling a bit tired
lazy tired on the day I prepared this dish, I found that it wasn’t as labor intensive as expected. The only part of the recipe that was a pain in the neck was shelling and de-veining the shrimps. Yikes! Next time, I’ll consider paying a little extra for shrimps already de-veined. De-veining more than five shrimps is NOT fun. It took me FOR-EVAH to de-vein the darned things.
At the last minute, I realized that I didn’t have any white wine. So, I used vermouth. *shrugs*
To my delight, my paella with chorizo and seafood turned out really well. I loved it. My dog loved it, too. We were the only two at home, which was okay. More for us.
Paella with Chorizo and Seafood
Lululu at Home
(serves 6 persons)
2 Tbsp olive oil
2 to 3 pieces Spanish Chorizo hot sausage, sliced
1 large onion, finely chopped
2 cloves garlic, finely chopped
2 cup arborio rice
1/2 cup white wine
1 28-oz can tomato
3 cup warm chicken stock
1 Tbsp dried herbs of your choice
1lb shrimp, deveined
1 squid tube, cleaned and sliced
pinch of salt and freshly ground pepper
1 cup frozen peas
In a large pan, brown sausages with olive oil over medium heat. Remove from pan and set aside.
Keep fat in pan. Sautee onion and garlic for 5 minutes until onion turns pale gold, but not brown.
Add rice and wine, and stir for 2 minutes. Add tomato, and keep stirring occasionally until 1/3 liquid is evaporated. Pour in 2 cups of chicken stock and herbs, cook uncovered until 1/2 liquid is absorbed by the rice. Add the remaining cup of chicken stock, stirring. Cover and simmer gently for about 15 minutes. Add sausage (push them into the rice).
Preheat oven to 400F.
Tuck the shrimps and squid rings into the rice. Sprinkle salt and pepper on seafood with the peas. After placing seafood ingredients in pan, sprinkle them with peas, salt and pepper. Place pan in oven to cook for 5 minutes until shrimps become pink and squid is slightly brown at the edge.
Squeeze fresh lemon juice on top of each portion before serving.