This seafood-lover's version of paella from Food & Wine's Kay Chun has four different types of shellfish, as well as plenty of meaty bites of chorizo.
Chicken and Pork Paella
In this delicious version of the classic Spanish recipe, chicken and pork ribs combine with rice, artichoke hearts and romano beans for a hearty and satisfying dish, laced with alluring flavors of saffron, garlic and smoky pimentón.
Fregola, the pearl-size Sardinian pasta that is quite similar to couscous, makes a terrific substitute for rice in this paella- style dish; it soaks up a lot of the cooking liquid from the seafood, tomato and chorizo stew and still stays nicely chewy. For such an impressive main course, it can be prepared surprisingly quickly.
David Joud, who created this recipe, has been a member of Cook Here and Now since the group's first dinner in 2006. His hearty paella is brimming with browned chicken, seared squid, spicy chorizo and briny shellfish. For a faster version, omit the sole and crabmeat.
You don't need a paella pan to make paella; any large frying pan will do. Serve this paella hot or at room temperature (as it is often eaten in Spain) as is or topped with toasted sliced almonds.
Smoky Paella with Shrimp and Squid
Chef Way At Jaleo, the delightful Spanish restaurant in Washington, DC, José Andrés prepares this satisfying rice dish with lots of seafood, including hard-to-find cuttlefish, and a house-made fish stock.
Shellfish Paella with Fregola
Fregola replaces rice in this Sardinian paella; the chewy, dot-shaped semolina pasta comes from the western part of Sardinia, near Oristano, where more than four centuries of Spanish occupation left Catalan influences that are still prominent today. In another change from the traditional Spanish recipe, this version is made with only seafood (no chorizo).
Seafood-and-Chicken Paella with Chorizo
At her restaurant, Brasa, pork-loving chef Tamara Murphy makes her own chorizo for the excellent paella on her menu. As for the seafood in the dish, she breaks with tradition by sautéing the shrimp and steaming the mussels and clams before adding them to the paella during the last few minutes of cooking; this keeps the seafood moist and delicious. Maria Helm Sinskey found an ideal wine pairing for this smoky, briny dish: the 2006 Marqués de Irún, a grapefruity Verdejo from Spain's Rueda region.
Chef Way Seamus Mullen cooks the rice for this chicken-and-seafood paella as if it were risotto, adding chicken stock gradually.