We made us a big skillet of awesomeness. And I did it all in one pan… without even heating up the kitchen. As we moved our kitchen to our garden. Ok, so the paella.
Can you believe we made this whole thing on the electric stove and dirtied just one dish, one cutting board and one knife? I was so happy about the minimal mess since lately cleanup around here has been a 2+ hour project and the thought of cleaning even one more dish, or vacuuming up another crumb or wiping more stickiness up off the floor is pretty much daunting.
Clearly, not only the flavors of this dish were welcomed with open arms, but also the simplicity of this dish! Bring on more easy clean-up meals… please!!!
Making paella on the electric stove is really just the same as making it on the stove. You simply need to try to keep the heat of your grill a consistent temp and you’re good to go. Bonus, you also get a little smoky flavor from the grill as well!! We are impressed by the electric stove, as it works better than the stove top. Well don’t worry, you can totally just make this on the stove-top. Works exactly the same ways.
For my paella, we used a mix of chicken, chori, o and seafood. You can do all three like me, pick your favorites or leave them out completely and make a vegetarian version. It’s totally adaptable to your personal taste buds. For the seafood, I used a mix of a jumbo tiger shrimp, clams, conch, and mussels. It was the perfect combo if you ask me and made for a really pretty dish too!!
If you’re out to impress someone, finished my dish off with a drizzle of truffle oil. We planned to do it but ended up forgetting as we were so hungry. But we definitely will do so on our next try. A little tip that Angela learned during her trip to London. When you are cooking the paella cover the skillet with a baking paper to prevent it from overflowing!!
- 4 cups chicken stock or low-sodium broth
- 1/4 teaspoon saffron threads, soak in water
- 1/4 cup extra-virgin olive oil
- 1/2 cup finely chopped onion
- 3 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 2 1/4 cups Bomba or arborio rice
- One 12-ounce package cooked chorizo, sausages halved lengthwise and crosswise
- 8 large head-on shrimp
- 1 pound littleneck clams and conch, scrubbed
- 1/2 pound mussels, scrubbed
- 1/4 cup thawed frozen peas
- 1/2 cup olive, for garnish
In a medium saucepan, combine the chicken stock and crumbled saffron and bring to a simmer.
Meanwhile, in a 15-inch paella pan or large enameled cast-iron casserole, heat the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. After that the garlic and paprika and cook until fragrant, about 2 minutes. Lastly, the rice and cook, stirring, until it is evenly coated in the oil, 1 minute.
Add the hot broth and stir the rice once to evenly spread it in the pan. Cook over moderate heat, without stirring but rotating the pan for even cooking, until half of the liquid is absorbed, about 15 minutes. Reduce the heat to low.
Nestle the chorizo and shrimp into the rice. Add the clams, cockles and mussels hinge side down and cook, turning the shrimp halfway through, until the shrimp and shellfish are cooked through and all of the liquid is absorbed about 20 minutes. Scatter the peas on top and let stand for 5 minutes.
Garnish with olive and serve.