Spanish > Rice > Paella

Chorizo and Clams Paella Negra Recipe

Ingredients with Measurements:
- 1 pound of clams
- 1/2 pound of chorizo, sliced
- 2 cups of short-grain rice
- 4 cups of chicken broth
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of saffron threads
- 1/2 cup of dry white wine
- 1/4 cup of olive oil
- Salt and pepper to taste

Special equipment needed:
- Paella pan or large skillet
- Wooden spoon

Step-by-step instructions:

1. Rinse the clams under cold water and set aside.
2. In the paella pan, heat the olive oil over medium-high heat.
3. Add the chorizo and cook until browned, about 5 minutes.
4. Remove the chorizo from the pan and set aside.
5. In the same pan, add the onion, garlic, and red bell pepper. Cook until softened, about 5 minutes.
6. Add the smoked paprika and saffron threads, stirring to combine.
7. Add the rice to the pan, stirring to coat with the spices and vegetables.
8. Pour in the white wine and chicken broth, stirring to combine.
9. Bring the mixture to a boil, then reduce the heat to low and let simmer for 15 minutes.
10. Add the clams and chorizo to the pan, nestling them into the rice mixture.
11. Cover the pan and let cook for an additional 10 minutes, or until the clams have opened and the rice is cooked through.
12. Season with salt and pepper to taste.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking the chorizo and vegetables, then low heat for simmering the rice and clams.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 550
Fat: 22g
Carbohydrates: 60g
Protein: 25g
Sodium: 1200mg

Substitutions for ingredients:
- Mussels can be used instead of clams.
- Spanish chorizo can be substituted with Mexican chorizo or Italian sausage.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.

Variations:
- Add diced tomatoes to the vegetable mixture for a more tomato-based paella.
- Use seafood stock instead of chicken broth for a more seafood-forward flavor.
- Add peas or green beans for a pop of color and added texture.

Tips and tricks:
- Make sure to rinse the clams thoroughly to remove any sand or grit.
- Use a wooden spoon to stir the rice mixture to prevent the rice from breaking.
- Let the paella rest for a few minutes before serving to allow the flavors to meld together.

Storage instructions:
Store any leftover paella in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the paella in a pan over medium heat, stirring occasionally, until heated through.

Presentation ideas:
Serve the paella in the paella pan for a rustic presentation. Garnish with lemon wedges and chopped parsley.

Garnishes:
Lemon wedges and chopped parsley.

Pairings:
- A crisp white wine, such as AlbariƱo or Sauvignon Blanc.
- A light salad with a citrus vinaigrette.

Suggested side dishes:
- Grilled vegetables, such as asparagus or zucchini.
- Crusty bread for dipping in the flavorful broth.

Troubleshooting advice:
- If the rice is still undercooked after the clams have opened, add a bit more broth or water and continue cooking until the rice is tender.
- If the paella is too dry, add more broth or water, a little at a time, until the desired consistency is reached.

Food safety advice:
- Make sure to discard any clams that do not open during cooking.
- Store any leftover paella in the refrigerator within 2 hours of cooking.

Food history:
Paella is a traditional Spanish dish that originated in the Valencia region. It typically consists of rice, saffron, and a variety of meats and seafood.

Flavor profiles:
This paella has a smoky and savory flavor from the chorizo and smoked paprika, with a briny and slightly sweet taste from the clams.

Serving suggestions:
Serve the paella family-style, with everyone digging in from the same pan for a communal dining experience.

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Region: Spanish

Taste: Savory, Spicy, Smoky, Umami, Tangy