In case you guys don’t already know, I love me some Basque chorizo!
My fiancé is the one who is responsible for giving me this addiction.
Among the many things that can be created with some good quality Basque chorizo, this Paella has to be my favorite.
I’m gonna be completely honest and tell you all that this is a dish that is pretty new to me. Until about a year ago I hadn’t even heard the word Paella! (Sad I know!)
When my world was opened up to this delicious meal I became a very happy girl!
When I first came across this recipe and was trying to figure out how to even cook this dish I was a little intimidated. Once I got all the ingredients together though it was actually quite simple. Even better, it’s a one pot meal!
Now I don’t know about anywhere else besides Seattle, but we haven’t found any Basque chorizo here, and due to the dedication of my fiancé, we ended up having to order it from Idaho (apparently that is the only place that makes it). So if you’re having the kind of trouble I did and don’t feel like ordering sausage in the mail (I completely understand, it does seem like a bit much, but it does add to the authenticness of the dish) you can always substitute Andouille or kielbasa sausage and it will still be delicious.
Now lastly…. Before anyone loses it on me, I’m going to point this out right now. This is not an authentic Spanish Paella recipe. I repeat. Is NOT. This simply is what I like and has the ingredients that myself and my family like.
So here it is. Enjoy!!
5 Basque Chorizo sausage links
1 yellow onion, chopped
4 cloves garlic, minced
1 red bell pepper
2 ½ cups Arborio rice (risotto rice)
8-10 saffron threads
1 tsp smoked paprika
6 cups chicken broth *see chef notes
1 tomato, small diced
1 lb jumbo shrimp
1 lb manila clams
In a very large skillet or a paella pan over medium heat add Basque chorizo that has been sliced into quarter size pieces. Cook sausage for a few minutes then flip so both sides brown and some fat renders out.
Add onions, peppers, and garlic and sauté a few minutes till translucent.
Add rice, paprika, and saffron, stir till rice is coated.
Toast rice for a few minutes, continuing to stir.
Add diced tomatoes and chicken broth, bring to boil. Once boiling reduce heat, cover with lid, and cook for 15 minutes. At this point rice should be slightly under cooked.
Remove lid and lay shrimp onto of rice and nuzzle clams around the shrimp, slightly covering with rice. Cover with lid, and cook 10 more minutes.
Shrimp should be done cooking (will feel firm to touch) and all clams should be open, discard and clams that have not opened.
Season with salt and pepper to your liking.
Remove lid and turn heat up to medium high. Cook for 2-3 more minutes, till bottom layer of rice is slightly crispy.
Remove from heat and garnish with parsley and lemon.
*Chefs Note: Buy shrimp still in their shells. When you remove the shells and clean the shrimp add shells to a sauce pan. Turn on medium heat and sauté for a few minutes till shells turn pink. Add a small pinch of saffron and cayenne pepper. Add the chicken stock and cook for about 10 minutes, and strain. Doing this adds a lot more flavor to your chicken broth.