What makes this recipe stand out is our smoked Spanish chorizo, which better compliments seafood and the other flavors in this classic Spanish dish. Mexican-style chorizo is a fresh sausage made with hot peppers, cumin and coriander, while Spanish style uses oregano and thyme.
Spanish chorizo is also a chewy, fully cooked sausage. It has a smoky paprika flavor, but no hot pepper flakes. Feel free to add some hot pepper flakes, if you are looking to kick up the heat. Our favorite is the Turkish Aleppo hot pepper because the heat doesn't build.
1lb Spanish Chorizo
1/4 cup oil (avocado oil is my favorite since it does not burn at high temperatures)
3 stalks celery, diced
1 yellow or white onion, diced
1/2 yellow bell pepper, diced
2 garlic cloves, diced
1 can diced tomatoes (or 2 fresh tomatoes, diced)
5 cups water
1/2 cup rose` *
1 1/2 cup rice
1T saffron threads**
1/4 cup castelvetrano olives (or other buttery olive)
1/4 cup parsley, chopped (or micro greens)
Brown chorizo over medium high heat, about 5 minutes
Brown shrimp, about 2 minutes
Remove both from paella skillet and set aside
Add oil to the pan
Add celery, onion, bell pepper, garlic and tomatoes and cook until soft, about 5 min
Add rice stir until brown, about 2 minutes
Add wine and water, bring to boil
Reduce heat to simmer and add saffron threads, olives, chorizo, and shrimp
Remove from heat and let rest after most of the liquid has evaporated, about 20 minutes
Paella is ready when the bottom is a golden crust, the liquid has mostly evaporated, and the rice is tender. Serve topped with squeezed lemon and chopped parsley.
*I've made this recipe with red, rose, and white wine. They are all good, none will "ruin" your paella, but the rose was my favorite.
**If you don't have saffron, just add some salt to taste and use vegetable broth instead of water. You'll end up with an equally flavorful paella. The chorizo and shrimp are really the flavor anchors.