Spanish Paella with Oysters
A savory seafood paella recipe originating from the Valencia region of Spain, featuring succulent oysters.
Ingredients
- ●1 cup Saffron-infused riceUse Spanish rice for authentic flavor
- ●12 large OystersShucked and patted dry
- ●1/2 cup Spanish chorizoSliced
- ●1 cup ShrimpPeeled and deveined
- ●2 cups Chicken brothLow-sodium
- ●2 tbsp Olive oilFor cooking
- ●3 cloves GarlicMinced
- ●1 tsp Smoked paprikaSpanish-style
Instructions
- 1
Heat olive oil in a large paella pan over medium-high heat.
- 2
Add chorizo and cook, stirring occasionally, until browned, about 5 minutes.
- 3
Add garlic and cook, stirring constantly, for 1 minute.
- 4
Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes.
- 5
Add saffron-infused rice and stir to coat with oil and mix with seafood.
- 6
Add chicken broth, 1 cup at a time, stirring constantly and allowing each cup to absorb before adding the next.
- 7
Bring to a simmer, then reduce heat to low and cook, uncovered, for 20 minutes.
- 8
Add oysters and cook, covered, for an additional 5 minutes.
- 9
Remove from heat and let rest, covered, for 5 minutes before serving.