This month’s cooking series recipe feature is Seafood and Chorizo Paella matched with Oliver’s Taranga Tempranillo
This paella recipe is fantastic as Autumn begins. It’s nice to share in a hearty dish during a gathering but it’s still mild enough to cook and socialise outside. Paella pans are easy and inexpensive to get these days and you can do a slow cook down with a glass of Tempranillo in hand (of course)
Seafood & Chorizo Paella
Sofrito
- 5 x tomatoes
- 2 x capsicums
- 8 x garlic cloves
- 1/2 bunch of thyme
- 1 bunch of chives
- 1 tsp saffron threads
- 2 tbs smoked paprika
For the pan
- 2 cups of calaparra rice
- 2L chicken stock
- 10 black mussels
- 4 king prawns
- Calamari hoods
- 2 x spanish chorizo
Method
- Place all ingredients for sofrito in blender or food processor (you may need to chop capsicums and tomatoes up first). Blend until smooth
- Heat 2/3 cups of olive oil in a large paella pan over high heat. Add the rice and cook, stirring until it changes colour from white to transparent
- Stir in the sofrito and cook until fragrant
- Reduce the heat to medium and add in the stock until simmering then add all the seafood and cook until all the stock has been reduced
- Pan fry the chorizo and add to the paella. Serve with lots of lemon juice, salt & pepper and chives
* This recipe is inspired by Miguel Maestre’s ‘Paella A La Maestre 2021’ and using a more risotto style of cooking to achieve a faster cooking time
A bit more about Paella –
Originating in the rice-growing areas on Spain’s Mediterranean coast, the dish is especially associated with the region of Valencia. Paella takes its name from the paella, the utensil in which it is cooked, a flat round pan with two handles; paella is traditionally eaten from the pan.
Spoil your guests with our earlier recipe tapas starter –Spanish Poppers. I am yet to try a Spanish dessert – Any suggestions?
We have recently emailed with our 2021 Tempranillo release. Grab a bottle if you haven’t already. Our quantities of this variety get whipped up quickly.
Remember to take a pic and share on socials using hashtag #oliverstarangacookingseries
Cheers, Nicky and the OT crew
