Seafood Paella with Charleston Gold Rice Grits
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Seafood Paella with Charleston Gold Rice Grits
Rated 3.7 stars by 3 users
Category
Servings
6
Traditional Spanish paella is made with an indigenous variety of short grain rice called âbomba.â Here, we take the same technique and flavors of a traditional Spanish paella but use our broken grain rice grits insteadâand of course, some local Lowcountry seafood.
Don Quattlebaum
Ingredients
- 1 cup thinly sliced roasted red bell pepper (from a jar, preferably oil-packed)Â
- 1 tablespoon sherry vinegarÂ
-
1 1/2 cups Charleston Gold Rice Grits
- 4 teaspoons olive oil, divided
- 6 ounces smoked chorizo, thinly slicedÂ
- 1 cup diced onionÂ
- 2 cloves garlic, thinly sliced
- 2 small Roma tomatoes, core removed, grated on a box grater (to yield 1/2 cup)
- 1 teaspoon smoked paprika
- 1/2 cup white wine
- 1 teaspoon saffron
- 3 cups vegetable broth
- 12 littleneck clams, scrubbed clean under cold running water
- 1/2 pound medium wild-caught shrimp, peeled and deveined
- 1/2 cup frozen green peasÂ
- Parsley leaves, for garnishÂ
- Lemon wedges, to serve
Directions
Combine roasted red pepper and sherry vinegar in a small bowl and reserve for later.
Rinse rice under cold running water for 1-2 minutes, or until the water runs clear; drain.
Heat 2 teaspoons of the olive oil in a 12-inch paella pan or cast iron skillet over medium heat. Add sliced chorizo and cook until fat renders and edges brown, about 3-5 minutes. Remove chorizo from the pan and reserve.
Add 1 teaspoon of oil to the pan drippings and stir in onion, garlic, tomato and paprika. Reduce heat to medium-low and cook until soft, about 5-7 minutes.
Increase heat to medium and stir in rice. Cook, stirring, until slightly toasted, about 1-2 minutes. Add white wine and saffron and cook for 1 minute, allowing the wine to reduce and deglaze the pan. Stir in broth and reserved chorizo. Season with salt and bring to a simmer, then nestle clams into the rice hinge-side down. Maintain a simmer uncovered over medium-low heat until rice is tender, liquid is almost completely absorbed, and clams are open, about 20-25 minutes (discard any clams that do not open).
In a small bowl, toss shrimp with remaining 1 teaspoon olive oil and season with salt and pepper. Scatter the shrimp and peas over the top of the rice and increase heat to medium. Cook uncovered, without touching or stirring, until shrimp are just steamed through and rice develops the crispy socarrat on the bottom, about 5 minutes longer. Scatter with marinated roasted red peppers and parsley leaves. Serve with lemon wedges.