Recipe: Paella (Wiliams-Sonoma recipe)

PAELLA

"Serve this colorful Spanish dish family style for a casual get-together, either spooned onto a platter or directly from the pan. If the mussels at your fish market look good, use them in place of or in addition to the clams, being careful to remove their beards before they go into the pan."



2 Tbsp extra-virgin olive oil
1 lb Spanish dry-cured chorizo, cut into slices 1⁄2-inch thick
1 yellow onion, chopped
1 red bell pepper, seeded and chopped
3 cloves garlic, minced
Salt and freshly ground pepper
2 cups long-grain white rice such as basmati
1⁄2 tsp saffron threads (optional)
4 cups (32 fl oz) chicken broth
1 to 2 lb small clams such as littleneck or Manila, scrubbed
1 lb large shrimp, peeled and deveined
1 cup frozen baby peas
Lemon wedges (for serving)

In a large frying pan or paella pan over medium-high heat, warm the oil. Add the chorizo and cook, turning occasionally, until browned on both sides, about 3 minutes.

Add the onion, bell pepper, and garlic and saute until softened, 3-4 minutes.

Season with salt and pepper. Add the rice, crumble in the saffron (if using), and cook, stirring, until the rice grains are well coated, about 2 minutes.

Pour in the broth and stir in 1 1⁄2 teaspoons salt. Bring to a boil, reduce the heat to low, cover, and cook until the rice has absorbed nearly all of the liquid, about 20 minutes.

Press the clams, hinge side down, into the rice, discarding any that do not close to the touch. Spread the shrimp over the rice and top with the peas. Cover and cook until the shrimp are opaque and the clams have opened, about 5 minutes longer.

Discard any unopened clams and serve. Pass the lemon wedges at the table.

DRINK NOTE:
Even though this dish is loaded with seafood, it calls for red wine. That's because its saffron-tinged, dark-roasted flavors make it perfect for the deep berry, toasty character of Spanish Rioja, Ribera del Duero, or Toro. Lighter reds also work, like peppery Beaujolais or Cotes du Rhone.

Makes 4-6 servings
Source: Two in the Kitchen (Williams-Sonoma) by Jordan Mackay and Christie Dufault