Paella, the much-celebrated Spanish rice dish, truly shines with a medley of tender seafood and smoky depth from our McCormick Gourmet™ Collection Organic Paprika. Known for its sharable nature, you can serve this paella straight from the pan with a garnish of lemon wedges and freshly chopped parsley.
Paella, the much-celebrated Spanish rice dish, truly shines with a medley of tender seafood and smoky depth from our McCormick Gourmet™ Collection Organic Paprika. Known for its sharable nature, you can serve this paella straight from the pan with a garnish of lemon wedges and freshly chopped parsley.
Key products
Instructions
Instructions
- Heat 2 tablespoons of the oil in large, wide bottom skillet (or paella pan) on medium-high heat. Add onions, garlic, bell pepper, paprika, and 1/4 teaspoon each of the black pepper and salt. Cook and stir 6 to 8 minutes or until fragrant and softened. Remove sofrito from pan to large plate.
- Add chorizo to pan; cook and stir 4 to 6 minutes, until well-browned. Transfer to plate with sofrito. Heat 1 tablespoon of the remaining oil in pan. Add chicken and sprinkle with remaining 1/4 teaspoon black pepper and 1/4 teaspoon of the salt. Cook just until chicken is browned on all sides, about 6 minutes. Remove from pan; set aside with sofrito and chorizo.
- Add remaining 1 tablespoon of oil and diced tomatoes to pan. Cook, stirring occasionally until slightly caramelized and liquid has reduced, about 6 to 8 minutes. Add rice; cook and stir just until rice is fragrant and slightly translucent. Return sofrito mixture, chicken and chorizo to pan. Stir in stock, white wine, saffron and remaining 1/2 teaspoon salt. Bring to boil; reduce heat to low. Simmer 20 minutes or until rice has absorbed most of the liquid.
Tip: Test rice for doneness, it should be al dente - firm, with a slight chew. If rice is too hard, stir in up to 1/4 cup of warm stock. Cover and cook 3 to 5 minutes longer before adding seafood.
- Nest shrimp and mussels into rice. Sprinkle with peas. Partially cover pan and cook on medium heat 10 minutes or until shrimp are pink and mussels have opened. Remove from heat. Let stand 5 minutes. Stir before serving. Garnish with chopped fresh parsley and lemon wedges, if desired.
