Recipe courtesy of Natalie Aczon of Whole Foods Market
- 1/2 cup Spanish extra-virgin olive oil
- 6 large prawns
- 1 medium Spanish onion, diced
- 1 chorizo (cut in 1/2-inch pieces)
- 1/2 cup pureed ripe tomatoes
- 1 teaspoon kosher salt
- 1 teaspoon saffron threads
- 1 tablespoon sweet pimenton
- 1 pound cleaned cuttlefish or calamari, cut into 1-inch pieces
- 2 quarts fish stock
- 2 cups Valencia rice
- 1 pound boneless skinless chicken — cubed and cooked
- 1 pound mahi mahi, cut into cubes
- 1 pound Manila clams, scrubbed
- Heat a paella pan over medium-high heat. Add oil and heat until smoking. Add prawns and cook until golden brown on both sides, about 3 minutes per side. Transfer to plate and set aside.
- Add onion to pan and cook until soft, about 8 minutes. Add tomato puree, stirring it into onions, and cook for 3 minutes.
- Add salt, saffron, pimenton and cuttlefish and cook, stirring, for 5 minutes, or until calamari firms up slightly. Add stock, bring to a boil and cook for 5 minutes.
- Add rice and stir well to distribute it evenly, and do not stir. Add chicken, mahi mahi and clams, arranging them nicely. Bring stock back to a boil and cook, without stirring, for 10 minutes.
- Add prawns, taste for salt and cook, again, without stirring, for an additional 10 to 15 minutes, or until liquid is completely absorbed and pan starts to make a boiling/crackling noise (don’t worry, as this is what you want). Remove from heat and let rest for 10 minutes before serving.
- Grind saffron threads and kosher salt in hand grinder. You may also add chorizo (with onions).
- Rice should be from Valencia to get that al dente but flavorful Spanish paella taste.