Photo by Beth Ferguson
Ingredients
5 1/2 cups of fish stock
Saffron
2 tablespoons of olive oil
6 links of Spanish chorizo,*
sliced
1 yellow onion, diced
1 green bell pepper, diced
6 cloves of garlic, minced
1 tablespoon of Spanish
paprika*
1 bay leaf
1 dozen piquillo peppers,*
julienned
Splash of white wine
1 15.5 oz can of tomato
sauce
3 cups of Calasparra rice*
2 pounds of head-on
shrimp
25 littleneck clams
3 pounds of mussels
1 pound of squid or
cuttlefish, julienned
2 tablespoons of capers
Directions
Preheat oven to 350 degrees.
Bring the fish stock to boil, reduce the heat to low and add several pinches of saffron. Keep simmering on a back burner.
Add the olive oil to a wide paella pan over medium-high heat. Add the chorizo, onions, garlic and green bell pepper to the paella pan and sauté. Season with the paprika and a pinch of salt. Add the bay leaf.
When the onions are translucent, add a splash of white wine. Reduce for a minute and then add the can of tomato sauce and hot fish stock. When the tomato sauce and stock are boiling, pour the rice into the paella pan in the form of a cross and then stir.
Add the squid to paella pan. Arrange the shrimp, clams, mussels and piquillo peppers in a circular pattern over the rice. Sprinkle with the capers. Cover and cook in a preheated oven for 20 to 30 minutes. Uncover and rest for 10 minutes before serving.
* Specialty Spanish ingredients can be found at Belmont Butchery or La Tienda.
