Cuisine
A Sommsation Soiree Pairing:
A Cherished Paella Recipe from Chef Zumpano
August 16, 2024
"I first learned about Paella from a chef friend in D. C. who was from the Basque region in Spain. He told me that Paella wasn’t made from a recipe, it was made from tradition. But I wrote most of it down anyway. It changes slightly depending on what’s in the house and who I’m enjoying it with so don’t be afraid to put your own spin on it with your preferred spice mix, protein or veggies."
- Chef Zumpano
The freshness of the wine compliments and cleanses your palate from the rich seafood, meat and saffron flavors but you also want something with a bit more fruitiness and body to stand up to said flavors, Tempranillo is the answer and thankfully you have a bottle from Opolo in your cellar. Fruity, elegant, soft tannins and a long earthy finish is just perfect to create that beautiful dance between wine and food.
Chicken thighs, spicy chorizo and seafood (think mussels, shrimp and clams) combined over a bed of saffron-infused rice. You can choose to include the chorizo, chicken and seafood or you can just use one or two of them! Whatever your preference for this Spanish inspired, well loved recipe.
Ingredients
4 ounces chorizo (casings removed or ground)
1 pound large (U-10 or U-8) shrimp (deveined and shelled)
1/2 pound mussels (scrubbed, debearded)
1/2 pound clams or cockles (scrubbed, rinsed)
1 1/2 cups sliced cooked chicken thighs or just general dark meat (8 ounces)
1 small onion- thinly sliced1 garlic clove- thinly sliced
1/2 cup diced canned tomatoes
1/ 2 cup green peas
Pinch of saffron (dissolve in 2 tablespoons of water)
2 tablespoons flat-leaf parsley- chopped
1/4 cup plus
1 tablespoon extra-virgin olive oil (keep 1 tablespoon separated)
1 scallion- thinly sliced
1/4 cup dry white wine
1 tablespoon freshly squeezed lemon juice
2-3 lemon wheels
Kosher salt
Freshly ground black pepper
1 cup Bomba rice (or Arborio or any medium grained rice)
1 1/2 cups water
Additional Spices and herbs you can add for complexity
Pinch of turmeric
Pinch of sweet paprika or smoked paprika
1 bay leaf
1/ 2 tablespoon of chopped thyme
10-inch ovenproof skillet or paella pan (if you have one)
Large skillet (just one, wiped in between proteins or 2 if you have them)
Slotted spoon or tongs
Cutting board
Measuring cups
Measuring spoons
Commitment and Serving Size
Total Time: Approx 1hr- 1hr 15min
Serving size: 6 people, or 4 very hungry ones
Prep
Gather Ingredients and equipment
Preheat the oven to 350°F
Step 1
Using a 10-inch ovenproof skillet, cook the chorizo over moderate heat.
Make sure to break it apart if it isn’t already ground.
This should take about 4 minutes.
Step 2
Add the onion and garlic and cook over low heat.
Make sure to stir until softened and beginning to brown.
This should take about 8 minutes.
Step 3
Stir in the diced tomatoes, peas, rice and saffron (with its liquid)
Also add the 1 1/2 cups of water.
Step 4
Season with salt and pepper (and additional spices if you choose to use them)
Raise the heat to bring to a boil.
Step 5
Cover mixture with lid and simmer over low heat.
No need to stir.
Wait until the rice is al dente and the liquid is absorbed.
This should take about 15 minutes.
Step 6 (if using shrimp)
In a large skillet, heat the 1/4 cup of olive oil until it shimmers.
Season the shrimp with salt and pepper and add them to the skillet.
Cook over high heat.
Only need to turn once or until pink and cooked through.
This should take about 3 minutes.
Step 7
Using a slotted spoon or tongs, move the shrimp from the skillet to the rice pan.
Dispose of the oil in the skillet.
Step 8 (if using mussels and clams)
Using the same skillet or a new one, add the white wine and lemon juice.
Then add the mussels and clams/ cockles.
Cover and cook. Moving and shaking the skillet until the mussels open.
This should take about 3 minutes.
Step 9
Pour the mussels, clams and cooking liquid from the skillet over the rice mixture.
Step 10 (if using the chicken thighs)
Add the cooked and sliced chicken thighs (or general dark meat) into the rice mixture.
Cover the pan and place in the oven until the paella is heated through.
This should take about 5 minutes at 350.
Step 11
Use the chopped parsley, sliced scallion and lemon wheels to garnish the dish.
Drizzle the olive oil, either 1 tablespoon or to your desired amount.
Make sure to taste and adjust any seasonings to your taste.
Step 12
Dinner is served.
