Ironbound Spanish Paella
A saffron rice paella loaded with shellfish, chicken, and chorizo, in the style of Newark's Ironbound Spanish restaurants.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 610 kcal
Equipment
- •Paella pan or wide shallow skillet
Nutrition
Per serving, approximate
- Calories
- 610 kcal
- fat
- 24
- carbs
- 55
- protein
- 38
- calories
- 610
Instructions
- 1
Heat the olive oil in a paella pan over medium-high heat. Brown the chicken pieces, then take them out.
- 2
Brown the chorizo slices in the same pan. Take them out of the pan.
- 3
Saute the onion and bell pepper until soft. Stir in the grated tomato and cook it down slightly.
- 4
Stir the saffron into the hot broth. Let it soak to release its color and flavor.
- 5
Add the rice to the pan. Stir briefly to coat it with the sofrito (cooked vegetable base).
- 6
Put the chicken and chorizo back in the pan. Pour in the saffron broth and spread everything evenly without stirring.
- 7
Simmer uncovered for about 15 minutes. Tuck the shrimp and mussels into the rice.
- 8
Cook without stirring for about 8-10 more minutes. Stop when the rice is tender, shellfish open, and a bottom crust forms.
- 9
Scatter peas on top during the last few minutes. Let the pan rest for 5 minutes before serving.
Chef's tips
Do not stir the rice after adding the liquid. Paella forms its prized socarrat (crispy bottom crust) when left alone. Lightly toast the saffron threads first to boost their aroma.
Storage
Refrigerate leftovers up to 2 days in an airtight container.
Reheating
Reheat gently in a covered skillet with a splash of broth to loosen the rice.
Common mistakes to avoid
- •Stirring the rice too much, which stops the crispy bottom crust from forming
- •Using too much liquid, which makes the rice mushy
Serving suggestions
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