Shawn “Chef Lumberjack” Mitchell made this paella to celebrate our 14” Skillet launch. With umami-rich seafood and Spanish white wine it’s a meal to remember – especially when cooked & served in our skillets.
- 5 Tablespoons Extra Virgin Olive Oil (Enough to lightly coat the bottom of the pan)
- 1 Cup diced Spanish Chorizo (we like Olympia Provisions’ Chorizo Navarre)
- 1 Small Yellow Onion, peeled & diced as small as possible
- 4 Cloves Garlic, minced
- 1 14-oz can Fire Roasted Tomatoes
- 1 ½ Cups Bell Peppers, diced
- 2 Cups Bomba Rice (Arborio is a decent substitute)
- 1 Cup Dry White Wine
- 3 Cups HEATED Stock (seafood stock is best, but chicken/veg is good for a milder flavor)
- 1 Teaspoon Sweet Spanish Paprika
- 1 Pinch Saffron Threads
- Kosher Salt to taste
- ½ to 1 lb. Cleaned Calamari (squid) (keep tentacles whole; cut tubes into ½” strips)
- 1 lb. Shrimp, peeled & deveined (heads on = more flavor)
- 1 lb. Clams, cleaned
- 1 ib. Mussel, cleaned
- ½ Cup Sun Gold Tomatoes, halved
- 2 T Chopped Parsley
- 1 Lemon, halved for juicing
- Heat 14” FINEX Skillet over medium-low until warm to the touch.
- Add olive oil and diced chorizo sausage. Cook until chorizo renders out most of its fat.
- Add diced onion and cook until brown.
- Add garlic and cook until fragrant, ~1 min.
- Add diced tomatoes, bell peppers, paprika and saffron. Stir to combine. Cook 2-3 minutes until bubbling and fragrant.
- Season lightly with kosher salt.
- Add rice and stir to combine.
- Add wine and reduce until almost evaporated.
- Add heated stock and season with kosher salt. (Remember that the liquid will reduce and concentrate and the shellfish will contribute some saltiness to the finished dish).
- Bring to boil on medium-high heat, then reduce heat to simmer and cook for about 10 minutes. Don’t stir the rice!
- After 10 minutes, add shrimp and squid. Arrange in a mandala pattern leaving room for clams and mussels. Once shrimp have turned pink, flip over to finish cooking the other side.
- Add clams and mussels in a mandala pattern making sure to leave the hinge side down so they can open correctly. Continue to cook until the shellfish opens. If you have a lid, now is a good time to cover the paella for a few minutes to make sure the shellfish cooks all the way through. (If any don’t open, throw them away).
- Remove the lid if used. The goal here is to cook the rice completely in order to create a crusty bottom layer called the socarrat while the seafood is also cooked to completion.
- Garnish with chopped parsley, sun gold cherry tomatoes and a healthy squeeze of lemon juice. Serve in the skillet & enjoy.