How to make
The Valencian paella is prepared in several variations, offering interesting combinations between different types of meat, fish and seafood.
Although chorizo is an iconic Spanish product, it is not present in any original type of paella.
This does not prevent some chefs (mostly English) from adding it for variety and as an innovative idea for an unique and interesting taste.
Here's one idea for paella with chorizo with the most simple ingredients, that allows for seafood other than shrimp to be added to it.
The recipe is for 2 portions and you need a paella pan with a diameter of 12″ (30 cm). This is also the best option if you don't have the special gas paella appliance on and you want to prepare it on a stove at home. The aim is for the pan to be the diameter of the hob to distribute the heat evenly. The rice should be as thin as possible, so that it remains separated and crumbly, not mushy and stuck together.
In the absence of a special paella pan, a wide pan is used, but never a deep pot.
The broth that is added is made mainly from shrimp heads and skins, as well as white fish heads and some vegetables for enrichment if you like. It plays a major role in the flavor of any paella and is concentrated and aromatic. Quality olive oil and saffron are also key ingredients.
Start by grating the tomato and garlic.
Heat the olive oil on a high heat in the pan and seal the shrimp for a minute, until they turn pink.
Take them out and set them aside. After them, do the same with the chorizo, which is cut into circles. Remove it after it's done.
In the shrimp and chorizo flavored olive oil, pour the grated tomatoes and garlic and fry them for a few minutes, until the water evaporates. If you want to add calamari or cuttlefish, this is the time to fry them too.
Pour the hot broth. I don't add it all at once and I add more after a while, if needed.
When the liquid boils on high heat pour the rice in a cross and after 3-4 minutes reduce the heat to low/moderate. Season with salt, saffron and rosemary.
Cook without stirring for about 15-17 minutes and you can gently push the layers of rice with a wooden spoon, so that they cover the pan evenly.
The paella masters play with the fire, by increasing it if they see, that the liquid is still too much and the rice is almost done. If it burns very slightly on the bottom, that's not a problem. If there is little liquid and the rice is still very hard, add a little water or broth.
Arrange the shrimp and chorizo on top of the paella and cover it with a tea towel for a few minutes before serving.
Enjoy your meal. The shrimp and chorizo paella is great!
