The ultimate summer dinner party dish is one that serves a ton of people, looks impressive sitting on the table and is so incredibly delicious! This simple summer paella will take your outdoor dinner party to a whole new level!
Simple Summer Paella Recipe
Total Time: 1 hour 15 minutes
4 cups chicken stock
½ teaspoon saffron threads, crumbled then measured
¼ teaspoon salt
¼ cup olive oil
1 yellow onion, finely chopped
½ red bell pepper, finely chopped
3 cloves garlic, minced
1 teaspoon cumin
1 lb dried chorizo sausage, sliced into thin half-moons
3 cups short-grain paella rice
1 cup white wine
1 (28oz) can fire-roasted diced tomatoes
1 cup frozen green peas
1 lb large shrimp, peeled and deveined, tails left on
2 teaspoons smoked paprika
1 lb mussels, rinsed and scrubbed
¼ cup chopped parsley
lemon wedges for serving
Preheat the grill to medium-high heat.
Toss the shrimp with 2 teaspoons smoked paprika and set aside.
In a saucepan over medium heat, bring the stock to a boil. Add the saffron and salt. Remove from heat and let saffron steep for 15 minutes. Taste, and season as needed.
In a 12-14-inch stainless steel skillet, cast iron or paella pan, heat oil over medium heat on the stove. Add the onion and red pepper, cooking for 5-7 minutes or until the onion is translucent. Stir in garlic, cumin and chorizo.
Transfer pan to the grill and assemble your remaining ingredients near the grill.
Set the skillet on the grill (with the onions, peppers, and chorizo in it) and add the rice. Cook, stirring often, for 4-5 minutes, or until the rice is coated with oil and lightly toasted.
Stir in the wine, scrapping up any browned bits from the bottom of the pan. Cook, while stirring, until the wine is fully absorbed. Stir in the stock, tomatoes and peas. Taste and add more salt as needed
Spread the rice evenly over the bottom of the pan. Close the grill and simmer without stirring for 15 minutes, or until most of the stock has been absorbed. If the mixture looks dry, pour about 1 cup hot water over it without stirring.
Push the mussels into the rice with the hinge sides up. Add the shrimp. Cover the pan with foil and close the grill. Cook for 10-15 minutes or until the rice and shrimp are both cooked through and the mussels are open. Discard any mussels that remained shut.
Using a spatula, check to see if the bottom of the rice has formed a crust. If not, leave the pan over medium-high heat for several minutes to caramelize the bottom.
Sprinkle with parsley, add lemon wedges and serve out of the pan.