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Chorizo Paella Recipe
A pizza oven can cook so much more than pizza… Why not have a go at making paella? Below we walk you through step by step on how to cook a delicious seafood and chorizo paella:
Ingredients (to serve around 6 people)
- 170g chorizo, cut into 3mm slices
- 1 large onion, diced
- 1 red pepper
- 3 cloves garlic finely chopped
- 125ml of dry white wine
- 4tbsp softened unsalted butter
- 4tbsp tomato puree
- 12 raw jumbo king prawns peeled & deveined
- 12 fresh mussels, cleaned
- 12 fresh clams, cleaned
- 6 chicken thighs, chopped in half, browned
- 50ml extra virgin olive oil
- 4 large vine ripened tomatoes, chopped
- 55g fresh or frozen peas (defrosted)
- 1/2 tsp sweet smoked Spanish paprika
- 1L fish or chicken stock
- 1/4 tsp saffron threads or powder
- 300g uncooked Paella rice
- 2 lemon wedges
- handful finely chopped parsley
Method
1. Preheat your pizza oven to ‘pizza temperature’ of approximately 400°C. This will come down to around 280°C as the paella cooks. Be sure to add wood to the oven as needed throughout the cooking process to maintain the approximate temperature of 280°C.
Top Tip: use an Infrared Digital Thermometer to get the most accurate temperature of your oven.
2. Add the chorizo to a paella pan or cast-iron pan, along with the olive oil. Place in the oven and cook until the oils start to release from the chorizo, and it starts to colour.
3. Once coloured, remove the chorizo from the pan, leaving just the oil. Then colour off the chicken thighs. Don’t worry about cooking the chicken all the way through, just add colour, remove and set aside.
4. Add the onion, red pepper and garlic to the pan, putting the chorizo back in too. Stir in with the chorizo and add back to the oven until softened. You may need to stir occasionally to stop the ingredients from catching.
5. Add in the white wine and stir. Add back to the oven until the liquid has reduced by around half. This deglazes the pan, taking all the flavour that’s stuck to the bottom of the pan and adding it to the liquid.
6. Once the wine has reduced, add in the softened butter and tomato puree and stir in until melted and combined into a velvety sauce. Next, add the fish/chicken stock, along with the saffron threads and smoked paprika. It doesn’t really matter which stock you use, either fish or chicken is fine, it’s your personal preference. Add back to the oven and bring it up to a simmer.
7. Now it’s time to add the rice. Pull the pan out of the oven and add the rice as evenly as you can. Rather than stirring in the rice, press it down into the liquid to submerge it. This ensures the bottom layer of rice gets a head start in cooking and allows the top later to crispen up slightly as per a traditional paella. Cover the pan with aluminium foil or a tight-fitting lid. Add back to the oven for 15 minutes, turning once at around halfway through.
8. Remove the pan form the oven once more, and now it’s time to add the browned chicken thighs back to the pan, placing them evenly on top of the rice. Next, add the mussels and clams. Make sure you place them hinge side down so they open up from the top and all the liquid that’s in the shell is released into the rice. Cover back over and cook for a further 5 minutes or until the mussels and clams have opened up.
9. Next, add in the king prawns, chopped tomatoes and peas and cook for a further 10 minutes, covered.
10. Finally, remove the seafood and chorizo paella from the pizza oven and set down. Scatter the chopped fresh parsley over the top and place the lemon wedges in between the other ingredients. Serve immediately.
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