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Jorj Morgan

Americanized Paella

A magnificent, communal cast-iron skillet of toasted Arborio rice, saffron, smoky chorizo, and fresh seafood, featuring the coveted crispy socarrat crust.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Main Course
Ingredients Method

Ingredients
  

The Americanized Classic
  • 1 lb large shrimp peeled and deveined
  • 1/2 lb smoky chorizo rounds
  • 1 cup chopped bell peppers
  • 2 cloves garlic minced
  • 2 cups Arborio or Bomba rice
  • 4 cups saffron-infused chicken stock
  • 1 cup fresh peas
  • Lemon wedges for serving
The Ocean Variation (Optional Swap)
  • 1.5 lbs mixed seafood scallops, calamari, shrimp instead of meat
  • 1/4 cup extra virgin garlic-infused olive oil
  • 4 cups saffron-infused seafood stock instead of chicken stock

Method
 

The Base Preparation
  1. Brown the chorizo in a wide, heavy skillet until the rich oils are released.
  2. Sear the shrimp quickly in the hot chorizo oil, then remove both the shrimp and chorizo and set aside.
  3. Saute the chopped bell peppers and minced garlic in the remaining fat in the skillet until fragrant.
The Golden Rule
  1. Add the Arborio rice to the skillet and toast for 2 minutes.
  2. Pour in the saffron-infused stock and do not stir from this point forward, which allows the crispy socarrat crust to form at the bottom.
  3. Simmer undisturbed until the rice has absorbed the majority of the liquid.
The Assembly
  1. Nestle the cooked shrimp and chorizo gently back into the pan.
  2. Top the paella with fresh peas and cover the skillet for 5 minutes to finish.
  3. Serve hot directly from the pan with heavy lemon wedges.
For The Ocean Variation
  1. Heat the garlic-infused olive oil and sear the mixed seafood in small batches until just opaque, then set aside.
  2. Toast the rice in the remaining garlic oil, pour in the saffron seafood stock, and simmer undisturbed.
  3. Nestle the seafood back into the rice to warm through and garnish heavily with fresh parsley and lemon.