How To Make Calamari and Chorizo Paella Recipe
This classic Spanish dish is packed with flavor from the combination of spicy chorizo and tender calamari.
Serves:
Ingredients
- 1 lb. of calamari, cleaned and sliced into rings
- 6 oz. of Spanish chorizo, chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 2 cups of short-grain rice
- 4 cups of chicken stock
- 1 tsp. of smoked paprika
- 1/2 tsp. of saffron threads
- Salt and pepper, to taste
- Lemon wedges and fresh parsley, for garnish
Instructions
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Preheat oven to 375°F.
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In a large paella pan or cast iron skillet, cook the chopped chorizo over medium-high heat until crispy, about 5-7 minutes.
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Add the diced onion, minced garlic, and diced red bell pepper to the chorizo and cook until softened, about 5-7 minutes.
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Add the sliced calamari to the pan and cook until just opaque, about 2-3 minutes.
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Stir in the short-grain rice and coat with the chorizo and calamari mixture.
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In a separate pot, heat the chicken stock until hot.
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Add the smoked paprika and saffron threads to the pan with the rice mixture and stir to combine.
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Pour the hot chicken stock into the pan and stir to combine.
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Bring to a boil and then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and has absorbed all the liquid.
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Remove from heat and let rest for 5 minutes.
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Garnish with lemon wedges and fresh parsley.
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Serve hot.
Nutrition
- Calories : 520kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 285mg
- Sodium : 1100mg
- Total Carbohydrates : 66g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 35g
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