Seafood Paella With Chorizo
5 cups fish or chicken stock
1/4 tsp saffron threads
1 tbsp olive oil
1 lb squid, cut in 1/2-inch wide rings
1 1/2 cups short-grain rice
1 pkg (4 oz) Campofrio Diced Chorizo
1/2 cup frozen peas
1 lb firm white-fleshed fish (such as cod), cut in 1-inch pieces
3/4 lb large raw shrimp, peeled and deveined
3/4 lb mussels, trimmed and beards removed
Chopped fresh parsley
2 tbsp olive oil
1 small onion, finely chopped
1/2 red pepper, finely chopped
2 cloves garlic, minced
1/2 cup crushed tomatoes
1/2 tsp smoked paprika
1/4 tsp each salt and pepper
Prep Time: 10 minutes
Cook Time: 1 hour
Sofrito: Heat oil in saucepan set over medium-high heat; cook onion and red pepper for 5 to 7 minutes or until softened. Add garlic and cook for 1 minute. Stir in tomatoes, paprika, salt and pepper. Bring to simmer and cook for 5 minutes or until liquid has evaporated. Set aside.
Bring stock and saffron to simmer in saucepan set over medium heat; reduce heat to low and keep warm.
Heat oil in large paella pan or deep, wide skillet set over medium-high heat; cook squid for 3 minutes. Add Sofrito and rice; cook for 5 minutes, stirring occasionally. Stir in warm stock, then spread rice evenly over bottom of pan; simmer gently over low heat, stirring often, for 20 minutes. Stir in chorizo and peas.
Discard any mussels that do not close when tapped. Nestle fish, shrimp and mussels in rice until almost covered; cover with foil. Cook over low heat for 8 to 10 minutes or until rice is tender, fish is opaque, shrimp are pink and mussels are open. Discard any mussels that do not open. Garnish with parsley and lemon wedges.