Roasted Tomato and Seafood Paella paired with Tempranillo
Ingredients
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
1 Spanish onion, diced
4 garlic cloves, crushed
1 tbsp smoked paprika
2 tsp oregano
Kosher salt and ground pepper
1 (15-ounce) can crushed roasted tomatoes
4 cups short grain Spanish rice
6 cups of broth or water
Generous pinch of saffron threads
1 dozen littleneck clams, scrubbed
1 donzen mussels, scrubbed
1 pound jumbo shrimp, peeled and deveined
2 lobster tails
Instructions
Heat olive oil in a paella pan or wide shallow skillet over medium high heat. Sauté the chorizo until browned, remove and reserve.
In the same pan, make the sofrito: Sauté the onions and garlic sprinkling with salt and pepper. Cook for 2-3 minutes on medium heat. Then, add tomatoes and cook until the mixture thickens, about 5 minutes. Fold in the rice, stirring to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add paprika, saffron, and chorizo. Next, add clams, mussels, and shrimp, tucking them into the rice. Cook for about 8 minutes. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 10 minutes. When the rice is filling the pan, add the lobster tails and sprinkle in the oregano. Cook for another 5 minutes. When the rice appears fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom.
