How To Make Gourmet Spanish Paella
Chef Ashlee Aubin from Salero is here to teach us how to make some of their signature paella with bomba rice, saffron, clams, chorizo, and lemon. Read more about Salero, check out the other items on their menu, or make a reservation on their website!
- 1/4 Cup Olive Oil
- 1 Onion, diced
- 2 Cloves Garlic, Sliced
- 1/4 Cup Spanish Dry Chorizo, Diced
- 1 Tbsp Spnaish Smoked Hot Paprika
- 1 Pinch Saffron
- 1/2 Cup White Wine
- 8 Cups Chicken or Vegetable Stock, Hot
- 1/4 Piquillo Peppers, Diced (Italian Roasted Peppers OK Substitute)
- 2 Cups Bomba Or Paella Rice (Arborio Ok Substitute)
- 20 Manila or Littleneck Clams (Mussels Ok Substitute)
- Lemon Juice (To Taste)
- Parsley, Chiffonade
- Salt (To Taste)
In a large wide pan heat olive oil on medium heat for 1 minute.
Add diced onion and garlic and a big pinch of salt, cook for 4 minutes.
Add dry chorizo and paprika, cook for 3 minutes.
Add the Bomba rice, cook for 2 minutes, until rice in glossy and the edges become transparent.
Add the saffron and piquillo peppers.
Deglaze with white wine, cook until reduced by half.
Add half of the chicken stock, cook for 12 minutes, stirring frequently.
Add half of the remaining stock, cook for 6 minutes, stirring frequently.
Give the rice a taste. If it still very hard, add all the remaining stock. If it feels like its starting to be cooked, add half the remaining stock.
Continue adding stock and cooking until the rice is nicely al dente.
Add the clams, turn heat to low and cover. Cook for 2-5 minutes, until all the clams are open.
Stir in lemon juice and parsley. Taste for seasoning.