 Calamari and Chorizo Paella
Ingredients
1/2 cup Spanish olive oil (Nunez de Prado or Olivar de la Luna, preferred)
1 Large onion, medium diced
5 Cloves garlic, minced
4 oz Palacios Hot Chorizo (dry cured), thinly sliced
14 oz can, whole premium tomatoes, crushed
1 cup canned Chickpeas (rinsed & drained)
2 cup Matiz – Bomba Rice
4 cup Chicken stock
1 t Pimenton (Hot Pimenton, Sweet Pimenton or mixed)
1 t Turmeric
1⁄4 t Saffron
1⁄4 t Oregano, dried
Salt & pepper to taste
1 lb Calamari, sautéed
1 Red bell pepper, julienned
1/2 lb Haricots verts (French green beans), blanched
1 cup peas
1 T Parsley, minced
Method
This recipe can be prepared on your cooktop or grill.
1. Add turmeric, saffron, pimenton, oregano, salt and pepper to your stock and set aside.
2. Heat the oil in a seasoned, eight person paella pan over medium heat.
3. Add the onion and sauté until transparent but not brown.
4. Add the garlic and cook until softened but not brown.
5. Add the chorizo and cook for about 5 minutes.
6. Increase heat to medium; add the chickpeas, rice and sauté for 5 minutes.
7. Pour in the stock that has been combined with your dry seasonings.
8. Add the tomatoes
9. Stir once, but DO NOT STIR any more. This is critical to build up the signature crust in exceptional paella. If grilling, close the lid to your grill.
10. Cook for 15 minutes. Add the calamari, red pepper, haricots verts, peas and parsley. Stir lightly into the surface. Avoid scraping the bottom of the pan and disturbing the crust.
11. Cook for 10 minutes or until the liquid has been absorbed and the rice is tender.
Yields: 8 servings
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