Paella Marinera

Adapted by
July 2012
Yield: 4 servings


Paella Marinera
1 small chorizo, peeled and diced
1 tablespoon Spanish extra virgin olive oil
12 mussels
12 clams
1 teaspoon saffron threads
1 teaspoon pimentón de la vera
3 to 4 cups chicken stock and clam juice (3:1)
4 ounces bacalao, desalted
1¼ cup Valencia rice
coarse salt
12 shrimp, peeled and cleaned
12 pieces calamari
2 tablespoons sweet peas
2 tablespoons butter
To Assemble and Serve
2 tablespoons piquillo peppers


For the Paella Marinera:
Render the chorizo in the olive oil. Add the mussels, clams, saffron and pimentón and toss together. Add rice and toss; cover with stock. Add the bacalao and let cook at medium heat for 15 minutes. Check the doneness of the rice and taste; adjust seasoning as necessary. Cook for another 5 to 10 minutes, adding stock if necessary. Add the shrimp, calamari, and peas and cook another 5 minutes. Add the butter and fold carefully.

To Assemble and Serve:
Garnish the Paella Marinera with piquillos and serve.