Simple Seafood Paella
510g
660
CO2
26%
kcal
28%
Protein
46%
Fat
Carbs
Climate Kitchen Hacks: We switch the crustaceans for mollusks; instead of using shrimp or crayfish we use clams and/or mussels. This is because shrimp have a high carbon footprint owing to the destruction of wetlands through aquaculture or destruction of the seabed by trawling at sea. Mollusks can be sustainably farmed on coastal areas where they filter the water and improve the aquatic environment. The same serving size has a 70% lower carbon footprint than shrimp-based recipes.
Paella originates from Valencia, Spain, where the word ‘paella’ means frying pan. Our paella recipe combines rich, creamy rice with salty mussels, sweet chorizo, and succulent chicken. It’s a perfect dish for sharing with friends and family.
Serves: 4
Prep Time: 10 mins
Cooking Time: 35 mins
Ingredients:
8 sprays canola (rapeseed) oil
1/2 lb (225g) chicken breast, cut into bite-sized pieces
1/4 lb (110g) chorizo sausage, diced
1 large onion (1 cup, 150g), diced
2 red bell pepper (2 cup, 240g), diced
2 cloves garlic, minced/crushed
1 1/2 cups (300g) bomba or arborio rice, dry (do not rinse)
3 cups (720ml) chicken or vegetable broth/stock
1/2 tsp saffron threads (optional)
1lb (450g) of shell-on clams or mussels, cleaned and scrubbed (sustainably farmed - fresh, frozen or vac-packed)
1 cup (120g) frozen peas
Salt and pepper, to taste
Lemon wedges, for serving (optional)
Instructions:
Assemble, measure, and prepare the ingredients. Saffron is optional as it is expensive and can be difficult to source - it adds a floral/aromatic flavor to the dish which some love and others don’t!
In a heavy frying pan or skillet spray 4 sprays of oil and heat on high until smoking hot. Add the chicken breast pieces and fry for 4-5 minutes until lightly browned. Add the chorizo and cook for another 2-3 minutes to crisp up the chorizo and release the oils and flavors.
Next in a large paella pan or wide skillet, heat 4 sprays of oil over a medium-high heat. Add the onion and fry for 2-3 minutes to soften, add the bell pepper for a further 1-2 minutes, then the garlic for the final 30 seconds.
Add the browned chicken and chorizo to the onion and pepper pan. Mix well, then add the dry rice and let it cook for about 1 minute without stirring so the rice becomes lightly toasted on the bottom (this adds a nutty flavor whilst the rice on the top retains its starch content to create a creaminess).
Next, pour the broth into the chorizo pan to capture all that flavorful chorizo oil (deglaze) and then pour the broth into the rice pan, add the saffron (if using), and bring the mixture to a simmer.
Reduce the heat to low, cover the pan, and cook for about 18-20 minutes until the rice is tender (but still has a little bite) and the liquid has been fully absorbed.
Meanwhile, as the rice simmers, cook the clams or mussels according to packet instructions. If using fresh clams or mussels, first clean them in salted cold water. Then boil a pan of water and add the cleaned mussels and/or clams, place the lid on firmly to make sure they steam for 5-10 minutes until they have all opened (discard any unopened clams or mussels as they are not good to eat).
Once the rice is cooked through, stir in the peas and cooked clams and/or mussels and simmer for an additional 2 minutes.
Taste, and adjust the salt and pepper as needed.
Serve paella with lemon wedges on the side.
Buon appetito!
