Shrimp and Scallop Paella
Considered the national dish of Spain, paella can include all manner of meats, seafood and vegetables. We load up ours with three kinds of shellfish—shrimp, clams and scallops—punctuated by smoky-spicy Spanish chorizo. Our time-saving sofrito cooking base streamlines prep, making this dish totally doable even on a weeknight. A backbone in Spanish kitchens, sofrito combines tomatoes, onions and bell peppers with garlic and spices, lending layers of complex flavors to a dish. Be sure to use Bomba rice when preparing your paella. Prized in Spain, this short-grain variety absorbs more broth than other types of rice yet the grains remain firm.
Ingredients
For the garlic alioli:
- 3 garlic cloves
- 1 whole egg plus 1 egg yolk
- Juice of 1/2 lemon
- Kosher salt
- 1/2 cup (4 fl. oz./125 ml) canola oil
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
For the paella:
- 3 Tbs. extra-virgin olive oil
- 1 lb. (500 g) Spanish chorizo, cut into slices 1/2 inch (12 mm) thick
- 1 yellow onion, diced
- 3 garlic cloves, diced
- Kosher salt and freshly ground pepper
- 1 jar (9.5 oz./269 g) Williams Sonoma Sofrito Cooking Base
- 2 cups (14 oz./440 g) Bomba rice
- 1/2 tsp. saffron threads
- 4 cups (32 fl. oz./1 l) fish broth
- 1 lb. (500 g) shell-on shrimp
- 1 lb. (500 g) clams, scrubbed
- 1/2 lb. (250 g) sea scallops, halved crosswise if large
- 1/2 cup (2 1/2 oz./75 g) frozen peas
- Lemon wedges for serving
Directions
To prepare the alioli, with the blender running, drop in the garlic cloves and process on medium-high speed until minced. Add the egg and egg yolk, the lemon juice and a big pinch of salt and blend until combined. Stop the blender and scrape down the sides. With the blender running, slowly pour in the canola oil and olive oil and blend until emulsified, about 30 seconds. Taste and adjust the seasoning with salt. Set aside.
To prepare the paella, in a large paella pan or a large sauté pan over medium-high heat, warm the olive oil. Add the chorizo and cook, turning occasionally, until browned on both sides, about 3 minutes. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 4 minutes. Season with salt and pepper. Add the sofrito and stir to combine, then cook for about 1 minute to coat the vegetables.
Add the rice, crumble in the saffron and cook, stirring, until the grains are well coated, about 2 minutes. Pour in the broth and stir in 1 1/2 tsp. salt. Bring to a boil, then reduce the heat to low, cover and cook until the rice has absorbed most of the liquid, about 20 minutes.
While the rice is cooking, using a sharp paring knife or kitchen shears, cut along each shrimp shell above the vein line and remove the vein. Keep the shell and tail intact.
When the rice has absorbed most of the liquid, press the clams, hinge side down, into the rice. Spread the shrimp and scallops over the rice, then scatter the peas on top. Cover and cook until the shrimp and scallops are opaque and the clams have opened, about 5 minutes. Discard any unopened clams. Serve immediately with lemon wedges and the alioli. Serves 4 to 6.
Williams Sonoma Test Kitchen