Paella Risotto

I’ve always wanted one of those traditional paella pans. You know, the large flat pans with the red handles on either side. Sadly it’s just another kitchen tool that I’d have to find a place for, and I’m not even all that sure that I would use it often, so because of that fact I haven’t gotten one. My dreams of making paella all the time though isn’t that far out of reach thanks to this Paella Risotto. It’s a lot easier to make than the classic Spanish dish, and you don’t even need a fancy pan to perfect it. Speaking of risotto, I feel like it gets a bad rap for two things, one being that you have to baby sit it. I wont deny that because you really do but honestly it’s worth the stirring and the slow additions of the stock. The second is that it’s normally thought as hotel or wedding food because you can most often find it there, but this risotto will make you a believer (if you aren’t already) and the best part is that it tastes like Paella!

Heat a large pot or skillet with high sides over moderate heat. Once hot, drizzle in the oil and add the chicken. Cook until the chicken has browned and cooked through, 5 to 8 minutes. Stir in the chorizo and cook until just beginning to brown, another 2 to 4 minutes. Use a slotted spoon to remove the chicken and chorizo, transferring to a plate or platter. Set aside.

**Note: You can find Spanish chorizo these days in most grocery stores nowadays, just make sure it’s cured and not the fresh Mexican kind. If you can’t find Spanish chorizo, you can substitute it for any smoked sausage.**

Add in the onion and garlic and cook for 1 to 2 minutes to softened. Stir in the rice and give it a stir to fully coat in the fat and onions. Season with a large pinch of salt and black pepper.

**Note: This step is crucial because it toasts the rice and helps develop the overall flavor of the risotto. You want to make sure to use proper arborio rice for this because it has the right amount of starch needed to make risotto. The starch in the rice is what gives risotto that “creamy” consistency without actually adding cream.**

Add the diced tomatoes and cook until the rice has toasted a bit and the tomatoes have softened. Stir in the paprika.

**Tip: I used Spanish hot paprika because I like a bit of kick in my dish, but you can use sweet or smoked paprika if you prefer!**

• 

• 

Meanwhile, pour the wine into a measuring cup or small bowl and stir in the saffron. Allow to steep for a few minutes to bloom the saffron. Then add to the pot and deglaze the bottom of the pan, using a wooden spoon to scrape up any bits. Cook until the wine has almost evaporated completely.

**Tip: This is a good tip I learned from a Martha Stewart recipe for Arroz con Pollo. Adding the saffron to the wine (or some stock) helps to waken up the dried saffron strands!**

Add a ladleful of warm stock to the risotto and give it a stir. Once the stock has almost completely evaporated, add another ladleful. Give it a stir every now and then to ensure that the rice doesn’t stick and burn.

**Tip: Keep your stock warm in a small saucepan over very low heat. Using warmed stock is crucial when making risotto, ensuring that the rice cooks properly. Add a ladleful of warm stock to the risotto and give it a stir.**

Continue adding the stock, one ladle at a time, until the rice has softened, cooking for about 20 minutes. The rice should puff up but still have a soft bite to it. You don’t want it to be mushy. Once ready to go, give it a taste and adjust seasoning accordingly, adding more salt or pepper if needed.

• 

• 

Return the chicken and chorizo from earlier to the risotto, and add in the peas and shrimp. Cook until the peas have warmed through and the shrimp turns pink, 10 minutes.

Remove the pot from the heat (to prevent it from overcooking or drying it, although if it does dry out a bit before serving, you can always loosen it up a bit with some more stock or even a bit of warm water) and serve onto plates or bowls. Garnish with parmesan, parsley and a lemon wedge.

• 

• 

I’m fully aware that parmesan does not go on paella and that Italians don’t add cheese to seafood, but hear me out. Because this is a cross between risotto and paella and because I love parmesan on risotto, I decided to add it on top anyway and let me just say that it’s delicious. Give it a try before you think it’s bad.

Also, I know this looks like jambalaya a bit, but it’s actually risotto and I think you’ll love it so please give it a try and be sure to let me know what you think because I’m very excited about this recipe. As always, thank you so much for following along, it means the world to me.