Paella Valenciana with Chicken, Chorizo and Shrimp!
Very last 7 days I shared our Swiss mountain adventures and a recipe for scrumptious Standard Swiss Rosti. Now we are heading into the lovely metropolis of Lucerne and sharing a recipe for Paella Valenciana with Hen, Chorizo and Shrimp. I know, Paella is a Spanish dish, so why would I involve it in a publish about Switzerland? It will all make sense in a minute, I guarantee.
This write-up is made up of affiliate inbound links. I could make a fee off product sales but your price tag remains the same.)
The City of Lucerne:
The metropolis of Lucerne is the next halt on our 2018 European getaway (see Italy here and here). Lucerne is lovely, and very the distinction from the additional rural mountain locations of Switzerland, but just as beautiful! Through the day, we frequented the historic sights…
…spent time in, on, and close to beautiful Lake Lucerne…
…toured the community gardens and castles…
…and even used some time at regional farmers marketplaces in which we had the best strawberries we have ever tasted!
In the evenings we strolled the wonderful streets, walkied alongside the river…
… and attended festivals and firework shows.
We were being amazed to see that the architecture in Lucerne is a blend of aged European Brownstones, modern day houses and traditional Swiss chalets. Sometimes the metropolis of Lucerne even reminded me of New York Metropolis.
Why Paella???
On our very last evening in Lucerne our family members ate at a Spanish cafe named Bolero where by we enjoyed the most scrumptious and gorgeous Paella. In my brain our journey to Switzerland will permanently be connected to this typical Spanish rice dish. I resolved I required to share a Paella dish on the weblog, there is only a person problem, I have in no way made Paella!
So I Enlisted a Little Assist from My Spanish Daughter in Regulation
Remaining that I am from California, and not even remotely Spanish, I was a minor intimidated to consist of a traditional Spanish paella recipe on my weblog. The good thing is my son is married to a attractive lady of Spanish first rate. Her title is Octavia, maiden name, Escamilla, and she just comes about to know how to make a fantastic Paella. She’s also quite simple on the eyes.
What is Paella?:
Paella is a classic Spanish rice dish designed on the cooktop, in a solitary pan. The Escamilla loved ones recipe phone calls for rabbit and mussels, which is great and adventurous but I adjusted the recipe to be a minimal a lot more Usa grocery store welcoming by utilizing chorizo, chicken thighs, and shrimp.
What You Need To Know About The Rice and The Pan
Authentic Paella is made with a specific rice named “Bomba”. This short-grain rice wide range is grown in the vicinity of the village of Calasparra, Spain and is identified for it’s capability to soak up large quantities of h2o although remaining organization. If you’re blessed, you can discover Bomba in some grocery stores, I locate it less difficult to just buy online. Paella is generally manufactured in a Paella pan (<—this 15″ pan is non-toxic carbon steel and easy to clean) That said you can use a 15″ cast iron pan if you have one, and see how it goes. If you love Paella and want to make it frequently, you can buy the paella pan then!
Soccorat, The Secret to Fabulous Paella:
Let’s talk soccorat. Soccorat is the crispy, crunchy, caramelized rice created at the bottom of the paella pan! It’s really one of the best parts of eating Paella. To achieve that crispy goodness you stop stirring your paella and leave it untouched for roughly 20 minutes while it simmers. As the moisture is absorbed by the rice, the pan caramelizes the rice at the bottom of the pan. Take a look below. Notice the crispy soccorat? And the tender chicken, spicy chorizo and perfectly cooked shrimp. Swoon!
Tips and what you need: Paella is best if made in a Paella pan (<—this 15″ pan is non-toxic, carbon steel and easy to clean). Authenic Paella is made using a short grain rice called “Bomba”.You can usually find saffron at any grocery store but Trader Joe’s has a reasonable price. You can also click here to buy Saffron from Amazon.
Paella Valenciana with Chicken, Chorizo and Shrimp!
Prep
Cook
Total
Yield 6 servings
A flavorful classic Spanish rice dish made in one pan! Please see notes about using Bomba rice. Cooking time will vary due to burner heat, altitude and pan used, so be sure to keep an eye on your rice. You want that crispy soccorat, but you don’t want to burn it:)
Ingredients
10 threads saffron, toasted
3 Tablespoons extra virgin olive oil
1 small white or yellow onion, peeled and diced
8-9 oz pork chorizo (no casing or casing removed)
4 boneless, skinless chicken thighs, cut in half
3 cloves garlic, peeled and minced or grated
1 teaspoon smoked paprika
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
32oz (four cups) chicken broth
2 cups paella rice or “bomba”
8 raw shrimp, deveined and shelled
5 artichoke hearts packed in water, quartered
1 large tomato, diced
1/4 cup flat leaf parsley, chopped
2 lemons quartered, for garnish and squeezing
Instructions
Prepare all ingredients
Take a small piece of foil, fold into a little envelope or pouch. Place saffron inside and seal.
Heat paella pan on medium heat, when pan is hot place foil pouch in pan. Heat both sides for 15 seconds, remove from heat and set aside
Immediately add olive olive to hot pan, add onions, chorizo, and chicken thighs to pan, cook stirring frequently for 12 minutes
Add garlic, saffron threads, smoked paprika, sea salt and pepper, stir and cook for 2-3 more minutes
Add chicken broth and rice, turn heat up to high, stir well and to pan bring to a boil
Once boiling, turn heat to medium and let it simmer untouched and unstirred for 15-20 minutes until all liquid is absorbed. This is how the soccorat is created. Be sure to watch and use your nose so rice doesn’t burn. You want the rice at the bottom of the pan crispy but not burned
Once liquid is absorbed, tuck artichoke hearts and shrimp into rice, sprinkle with diced tomatoes, cover with lid or foil (again keep an eye on the heat)
Uncover, turn off heat and let sit for 5 minutes
Sprinkle with parsley, serve, scraping the bottom of pan to get that crispy soccorat! Add lemon wedges for squeezing. Enjoy.
Courses Dinner
Cuisine Spanish
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