Paella is a Spanish rice dish typically made in a thin, shallow pan over an open flame. The rice is cooked with aromatics and broth or wine. The shallowness of the pan helps quickly evaporate and concentrate the flavors of the dish into the rice. As the rice cooks, it begins to form a crust on the bottom of the pan, which makes for a dish of wonderfully contrasting textures. Smooth creamy rice dotted with meats and seafood turns into a crunchy and crispy crust. We’re taking advantage of Suvie’s broilers to help mimic the crust of a traditional paella by broiling the rice after it’s absorbed all of the flavors from the chicken stock and chorizo. Paellas are a dish worth sharing so feel free to double this recipe to serve a crowd!
Note: Do not add water to reservoir before broil
My Cook: Chorizo Paella
Ingredients
- 1 bell pepper
- 1 onion
- 4 cloves garlic
- 4 oz (~½ cup) arborio rice, or other medium grain white rice
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- ¼ cup chicken stock (or water)
- 2 links chorizo sausage
- 1 bay leaf
- 1 tbsp olive oil
- 1 lemon
- ½ cup mayonnaise
Directions
Dice the onion and bell pepper. Mince the garlic, reserve 1 tsp for the lemon aioli. Mix the onion, pepper and remaining garlic in a Suvie pan with 1 tbsp olive oil, paprika, and salt and pepper.
Add the rice and stir to combine.
*Do not add water to reservoir before broil* Broil for 10 minutes to soften the vegetables, bring out the flavor of the spices, and toast the rice.
Slice the chorizo sausage into bite-size pieces. Stir the chorizo, tomato paste, chicken broth, and bay leaf into the rice.
Cover tightly with aluminum foil. Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook Low for 2 hours
After the cook remove the aluminum foil and bay leaf from the pan. Return to your Suvie and broil for 10 minutes.
During the broil step prepare the aioli.
Place the reserved 1 tsp garlic on a cutting board. Sprinkle a little salt on top and use the flat side of a large kitchen knife to mash the garlic into a paste. The salt will help break down the garlic cells and draw out moisture for a smoother paste. When the garlic is a smooth paste place in a medium bowl. Add the mayonnaise and 2 tbsp lemon juice. Stir to combine and add more lemon juice or seasoning to taste.
Broil more until there is a slight browned crust on the top of the rice.
Serve with the aioli and additional lemon wedges for garnish. Enjoy!
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on Low for 2 hours.
Wine Pairing
Few wines pair better with paella than Spanish Tempranillo. Alternatively, try pairing it with a good glass of Grenache.
