Wood Fired Paella
Recipe Date:
April 13, 2020
Serving Size:
8
Cook Time:
00:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
We've made this delicious meal in our wood fired oven at our Camino Tasting Room. This dish is perfect for autumn evenings, Tempranillo, and a group of your favorite people! Wood fired paella is a great family dinner and makes excellent leftovers.
Ingredients
- 4 1/2 cups low sodium chicken stock
- 2 cloves garlic, chopped
- 1 tsp turmeric
- 1 tsp chili flakes
- 1 pinch of saffron
- 2 tsps kosher salt
- 4 tbsps unsalted butter, softened
- 4 tbsps tomato paste
- 1/2 cup parsley, chopped
- 2 tbsps extra virgin olive oil
- 3/4 lb Spanish chorizo, 3/4 inch dice
- 1 cup carrots, about 3 carrots, 1/2 inch dice
- 1 1/2 cups onions, about 1 onion, 1/2 inch dice
- 1 cup white wine
- 3 cups paella rice
- 2 lbs clams, scrubbed
- 1 1/2 lbs shrimp, 16-20, shelled and deveined, reserve shells for stock
- 2 cups chopped roma tomatoes, (1 cup good quality diced and drained canned tomatoes can be substituted)
- 2 cups frozen petite peas, thawed
- 2 branches of rosemary, 12 inches each
Directions
- Prep all ingredients while preheating the oven. Heat oven at a higher temperature at first. Then lower the temperature to 550 degrees Fahrenheit.
- Place 4 cups of stock into a large saucepan with the shells of the shrimp. Cook this for 15 minutes, then strain and discard the shells. Return the sauce back to the saucepan and add the garlic, turmeric, chili flakes, saffron, and salt. The stock should taste over seasoned.
- Simmer the stock while the paella is cooking. When ready to add the stock, pour into a 4 cup measuring cup. If there is less than 4 cups, add more stock to return the level to 4 cups.
- Put softened butter into a small bowl. Add tomato paste & parsley. Stir to combine well. Set aside.
- Put a 15" stainless steel paella pan into the oven; warm for 5 minutes. Add the oil and chorizo. Cook, and stir occasionally, until the meat is brown; about 8-10 minutes.
- Add the carrots and onion. Stir occasionally. Cook until they begin to soften; about 8-10 minutes.
- Deglaze the pan with the wine. Cook until it is reduced by half; about 4-5 minutes.
- Add the butter mix to the pan and stir until well incorporated. Add the stock and return to the oven until it begins to simmer, about 2 minutes. Careful not to spill the liquids in the pan.
- Remove the pan from the oven, sprinkling paella rice over the top. Lightly press where the rice is above. Cover with foil, and continue baking for 15 minutes, turning the paella pan occasionally.
- Take the pan out and push clams into the top, but DON'T stir. Cover and cook for another 10 minutes.
- Remove pan from the oven. Add the shrimp, tomatoes, peas and rosemary branches. The clams should be beginning to open. Cover and cook for 40 minutes, while rotating the pan every 15 minutes.
- The clams should be opened all the way, the shrimp pink, and the rice tender. If not, recover and cook for 5 minutes at a time. Remove from the oven and let rest for 10-15 minutes.
