YOUR SOLIN GENERATED RECIPE
Saffron Seafood Paella with Chorizo
Saffron-infused rice simmered with succulent shrimp, mussels, and smoky chorizo in a traditional wide pan to create a fragrant and vibrant Spanish masterpiece.
INGREDIENTS
0.25 cup Bomba rice
4 oz Shrimp
0.5 oz Spanish chorizo
3 oz Mussels
0.5 tbsp Extra virgin olive oil
0.25 cup Onion
1 clove Garlic
0.25 cup Red bell pepper
0.25 cup Tomato puree
1 cup Seafood stock
0.13 tsp Saffron threads
0.25 tsp Smoked paprika
0.25 tsp Sea salt
0.13 tsp Black pepper
1 tbsp Fresh parsley
1 wedge Lemon
PREPARATION
Heat the extra virgin olive oil in a paella pan or wide skillet over medium heat.
Add the sliced Spanish chorizo and sauté until the fat renders and the edges become slightly crisp.
Stir in the diced onion, red bell pepper, and minced garlic, cooking until the vegetables are softened and aromatic.
Add the tomato puree, smoked paprika, and saffron threads, stirring well to combine the flavors.
Add the Bomba rice to the pan, stirring for one minute to ensure every grain is coated in the spiced oil.
Pour in the seafood stock and season with sea salt and black pepper, then bring the mixture to a gentle simmer.
Arrange the shrimp and scrubbed mussels evenly over the top of the rice.
Cook undisturbed for 15 to 18 minutes until the liquid is fully absorbed and the seafood is cooked through, allowing a golden crust to form on the bottom.
Garnish with freshly chopped parsley and serve immediately with a bright lemon wedge.