Mexican Paella with Oysters
A twist on the classic Spanish paella, this Mexican version features succulent oysters and a warm, spicy flavor.
Ingredients
- ●12 large oysters, shucked OystersFresh, not frozen
- ●1 cup Mexican RiceCooked according to package instructions
- ●1/2 pound Chorizo SausageMexican-style chorizo
- ●1 large, diced Red Bell PepperAny color bell pepper works
- ●1 medium, diced OnionRed onion adds a sweet flavor
- ●3 cloves, minced GarlicUse fresh garlic for the best flavor
- ●1 can, diced TomatoUse fire-roasted tomatoes for added smokiness
- ●1 teaspoon, ground CuminUse cumin for a classic Mexican flavor
- ●1/2 teaspoon Smoked PaprikaAdds a smoky depth to the paella
- ●1 tablespoon Paella Spice BlendUse store-bought or homemade spice blend
Instructions
- 1
Heat oil in a large paella pan over medium-high heat.
- 2
Add chorizo sausage and cook until browned, about 2 minutes.
- 3
Add onion and bell pepper and cook until tender, about 5 minutes.
- 4
Add garlic and cook for 1 minute, until fragrant.
- 5
Add rice and cook for 1-2 minutes, until coated in oil and slightly toasted.
- 6
Add diced tomatoes, cumin, smoked paprika, and paella spice blend.
- 7
Stir to combine, then add chicken broth and bring to a simmer.
- 8
Add oysters to the pan, then reduce heat to low and simmer, covered, for 10-12 minutes, until rice is cooked and oysters are heated through.
- 9
Remove from heat and let rest, covered, for 5 minutes before serving.