SPANISH PAELLA

Classic Spanish rice dish with rock shrimp, mussels and chorizo
Serves 2-4

¼ OLIVE OIL
2 LINKS CHORIZO SAUSAGE, 1/3 INCH DICE
1 CUP SPANISH PAELLA RICE, PREFERABELY CALASPARRA
PINCH SAFFRON
1 TEASPOON SMOKED PAPRIKA
3 CUPS BROTH
3 DOZEN MUSSELS
1 POUND ROCK SHRIMP
FLAT LEAF PARSLEY, CHOPPED
LEMON WEDGES

-Pre heat oven to 475
-Place paella pan or heavy bottomed casserole over medium heat.
-Add olive oil and chorizo.
-Cook for 2 minutes or just until chorizo begins to brown.
-Add rice and cook just until coated with oil.
-Add smoked paprika, broth and saffron. Bring broth to a simmer and place pan in oven.
-After this point it is important not to stir the rice. This is in order to create the crispy layer on the bottom.
-After 12-15 minutes check rice. Most of the broth should be absorbed. Remove from oven and place mussels and rock shrimp on top of rice, leaving some space for the rice to get crispy. Place back in oven.
-Bake 5 minutes more or just until mussels pop open. The rice should be crispy on the top, around the edges and on the bottom. This is the best part and actually has its own name: Socarrat!
-Remove from oven, garnish with parsley and lemon and serve.