Smokey Tomato Paella
Paella is a traditional rice dish originating from Spain. Today paella is made all over the world using just about any ingredient that goes with rice – from shellfish, squid, vegetables, chicken or pork. This recipe uses chorizo, saffron, garlic, tomatoes, red pepper, and peas to create a flavorful Spanish-Influenced meal!
Author: George Duran
Recipe type: Dinner, Lunch
- chicken stock 4 cups (32 fl. Oz.)
- saffron 1 pinch
- olive oil ½ cup
- chorizo links (8 ounces) 3
- red onion ½
- garlic cloves 4
- medium grain rice 2½ cups
- paprika 3 teaspoons
- salt 4 teaspoons
- cans of diced tomatoes 2 (14.5 ounces)
- Red bell pepper 1
- frozen green peas I cup
- Pre-heat oven to 400 F. In a small saucepan heat chicken stock with saffron and keep warm.
- Inside your IMUSA PAELLA PAN add olive oil and bring to medium-high heat.
- Add chorizo, onions, and garlic and sauté for about 3-4 minutes.
- Mix in rice, paprika, and salt and stir until well combined.
- Add tomatoes and mix evenly.
- Place bell pepper strips in a circle around the paella
- Add about 2 cups of the warm chicken stock and allow to simmer on medium heat for 5 minutes without stirring.
- Add another cup of stock and simmer for another 5 minutes. Add final cup of stock and put pan in the oven and roast for 10-15 minutes, until all of the liquid is evaporated. If the rice looks too dry add a small amount of stock or water and cook a bit longer. When the rice is ready, remove from the oven, sprinkle green peas and let sit for 5 minutes before serving.
- NOTE: You can make a seafood paella version of this recipe by replacing chicken stock with fish stock and adding raw shrimp, scallops, and clams onto the rice before adding stock. SERVES 10 TO 12.