I’ve been wanting to try my hand at Paella for a while now, but every recipe I’ve looked at is intimidatingly full of complicated ingredients and seasonings.
I finally asked my boyfriend’s mom for her recipe after watching everyone in their family get pumped when she tells them it’s on the dinner menu. It turned out to be super simple and delicious – thank you Patsy!
Shrimp is often included in traditional Paella, but I’m allergic so I omitted. I also don’t own a Paella pan, but a regular cast iron pot worked just fine.
Below is the recipe I used:
1/2 lb mussels, rinsed
1/2 lb clams, rinsed
1 lb chorizo sausage, sliced into small round pieces
1 box Goya yellow rice (this is essential, as it comes pre-seasoned and cuts out a lot of time!)
1 yellow onion, diced
1 tbsp. olive oil
1 tsp. garlic, minced
1 tsp. paprika
HEAT olive oil in a heavy bottomed Paella pan or cast iron pot. Add chorizo, onion and garlic. Cook for about 7 minutes. Remove from pot and set aside.
POUR 2 cups water into the pot and bring to a boil. Add rice and seasoning packet. Boil uncovered for 1 minute. Stir.
COVER the pot and reduce heat to medium low. Simmer rice for 10 minutes.
ADD the clams and mussels to the pot. Re-cover and cook for 12 minutes.
STIR in the chorizo and onion mixture.
SPRINKLE in paprika. Stir and re-cover, cooking everything for 5 more minutes or until all of the water is absorbed and shellfish is opened.
SERVE with crusty bread and/or a fresh green salad.
Photo by Emily Barbeau