How To Easily Make Your Own Oven-Baked Paella
Paella Recipe Serves 6-8 Guest
3 tablespoons olive oil
2 medium onions, finely chopped
1 red bell pepper, seeded and cut into 1/2-inch dice
1/4 pound Spanish chorizo, thinly sliced and cut into 1/2-inch dice
2 garlic cloves, minced
1 tablespoon tomato paste
1 1/4 teaspoons smoked paprika
1 pound medium-grain rice, preferably bomba or Arborio
1 cup clam juice
6 cups fish or chicken broth
1 teaspoon saffron threads
1 pound mussels or littleneck clams, or a combination, well scrubbed
1 pound jumbo shrimp, peeled and deveined
1 pound precooked chicken or turkey sausage, sliced 1/2 inch thick
1 1/2 cups frozen petite peas
2 tablespoons chopped fresh parsley, garnish
1. Preheat the oven to 350 degrees. Heat the olive oil over medium-high heat in a 14-inch paella pan or 13- or 14-inch ovenproof saute pan. Saute the onions until softened, about 7 minutes. Add the bell pepper and saute about 2 minutes, or until slightly softened. Add the chorizo and saute for about 2 minutes. Stir in the garlic and cook for 30 seconds. Add the tomato paste and paprika and cook about 1 minute, until slightly darker in color. Season with salt and pepper.
2. Add the rice and cook for 1 minute, stirring to coat the rice without browning it. Pour in the clam juice and 1 cup broth and, using pot holders, move the pan around so the ingredients are in an even layer and are mixed together. Cook until the liquid is absorbed, 4-5 minutes.
3. Add the rest of the broth and the saffron and bring to a boil. Cover and put in the oven. (If your pan doesn’t have a lid, use aluminum foil.) Bake for 30-35 minutes or until the liquid is almost absorbed.
4. Remove the pan from the oven and add the shellfish, sausage and peas and stir to blend well. Cover, return to oven and cook for 10-15 minutes, or until the mussels or clams are open and the shrimp are pink and fully cooked. Remove from the oven and keep covered until serving. Discard any mussels or clams that have not opened. The paella may be prepared up to 45 minutes before serving. Cover to keep warm. Garnish with parsley just before serving.