This is Matt’s creation after quite a bit of research of different recipes online and his own palette preferences. Can be made with chicken or scallops in addition to the shrimp and chorizo.
1/4 cup extra-virgin olive oil
12-16 oz Spanish chorizo sliced (or substitute linguiça or andouille)
1/2 large onion, diced
1 large red pepper, 1/2 slices
4 cloves garlic, minced
1 cup crushed tomatoes
1 lb chicken breast, cut into 1-inch cubes (or scallops for seafood variant)
2 cups (500 grams dried) Bomba rice (or substitute Calasparra)
6 cups chicken stock
1 lb (16 to 20 count) extra-large shrimp, peeled and deveined, tail on
For spice mixture:
3/4 cup dry white wine
1-1/2 Tbsp cumin
1-1/2 Tbsp smoked paprika
1 tsp thyme
1 bay leaf
1 large pinch saffron threads
- Prepare spice mixture and set aside.
- Build a medium-hot fire in grill (when ready, you can hold your hand about 6 inches above the grill for only 2 or 3 seconds) or use two burners on gas stovetop.
- Put 1/4 cup olive oil in a paella pan or 20-inch camp skillet. Heat until hot but not smoking. Add the chorizo and brown lightly on both sides, about 3 to 5 minutes. Remove chorizo from pan and set aside.
- Add the onions, red pepper, garlic and crushed tomatoes and cook, stirring frequently, until onions are soft, about 3 to 5 minutes. If using chicken, add to pan and cook, stirring, just until chicken is no longer pink on the outside, as it will simmer for a good length of time.
- Add 2 to 3 cups stock, bring to simmer, then add the rice, chorizo and the spice mixture. Stir well to combine, then smooth it out to an even layer (you should have just a layer of liquid between 1/4 and 1/2 inch on top) and allow to come back to a low, slow simmer.
- Push the shrimp down into the simmering mixture (and do the same with scallops if using them) so they are covered by the liquid, being careful not to stir the mixture. Move the pan just enough to the side of the fire so the liquid continues to simmer slowly; if using cooktop, rotate pan periodically.
- Add stock as needed to maintain that very thin visible layer for 20 minutes, but do not move the rice around. After 20 minutes check rice and continue to cook, adding stock, until all visible liquid is absorbed and rice is tender but not mushy, from 5 to 15 minutes. Serve and enjoy.