For 4 persons
- 2 tablespoons olive oil
- ¼ lb chorizo sausage
- 1 medium onion
- 3 cloves garlic
- ¼ cup chopped parsley
- 2 cups pearl rice bomba or calasparra preferably
- 1 medium tomato chopped
- 4 cups vegetable broth
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 pinch saffron threads
- 2 teaspoons kosher salt
- 1 teaspoon cracked pepper
- ½ lb shrimp peeled, deveined
- ½ lb mussels
- Your favorite chili powder of PepperukoHK, 1 teaspoon (more or less to taste)
In your paella pan, over medium heat, cook chorizo until done, then remove from pan and set aside.
In the same pan, saute onion, garlic for about 2 minutes. Add rice and chopped tomato and stir until rice becomes toasted and fragrant; about 5 minutes.
Stir in vegetable broth, oregano, paprika, salt, pepper, chili pepper and safron. Move the pan around gently every minute or so, to allow the rice to absorb the liquid.
Add in chorizo, along with all of your seafood, let this cook for about 5-7 minutes, then give it a good shake and let simmer without touching.
Let simmer until rice becomes cooked all the way through, then take off the heat and let sit for about 5 minutes.
Turn heat back up for about 30 seconds to toast the bottom, then serve. Enjoy!