The Best Spanish Paella

Imagine a medley of succulent shrimp, tender chicken, savory chorizo, and a rainbow of vegetables, all nestled in a bed of golden saffron-infused rice. It's a celebration of flavors and colors that will transport your taste buds to the bustling markets of Valencia or the seaside cafes of Barcelona.

INGREDIENTS:

1 tablespoon olive oil
½ cup butter
5 bacon slices, chopped
2 cups chopped onions (about 2 medium)
4 garlic cloves, minced
2 cups Arborio rice
½ cup fresh chopped parsley
½ cup fresh chopped basil
4 bay leaves
Paellero' Paella Seasoning (Spanish Seasoning with Saffron) by La Tienda
1 bottle of clam juice
1 ½ cups chicken stock
2 cups white wine
1 pound large uncooked shrimp, peeled, deveined
1 pound pork loin cubed
1 pound of chicken thigh meat cubed
1 dozen clams, scrubbed
1 pound of Spanish Chorizo cubed
2 cups fresh greens beans
1 cup frozen green peas, thawed
Lemon wedges

PREPARATION:

Preheat oven to 450°F. Heat butter and olive oil in heavy large deep pan or pot over medium-high heat. Add chopped bacon and cook until fat is rendered, about 6 minutes. Add garlic a onion, stir until they start smelling really good. Add chicken pieces, pork and chorizo, and salt and pepper. Saute until browned a bit.

Now add the white wine and clam juice to deglaze the pan, make sure to scrap all the brown bits from the bottom of the pan, meca flavor goodness, add the packet of Paellero' Paella Seasoning (This stuff is great, its full of Smoked Sweet & Hot Spanish Paprika, Saffron, garlic spices and herbs, I bought mine online). Mix together well.

Now add the rice, the beans, peas, half the herbs and chicken stock. Stir well turn up the heat until it comes to a nice soft boil, now turn down the heat to low, add the shrimp and clams and cover.

Let simmer on very low until the rice is creamy and soft, about 30 mins. (This is Risotto rice I use, it needs to be stirred with consistent TLC - well worth the foreplay) Take off the heat, squeeze fresh lemon and sprinkle with the rest of the fresh herbs. Let paella stand 10 minutes.

Whether you're a seasoned foodie or just looking for a taste of Spain, Spanish Paella is a culinary adventure you won't want to miss. Ole!