Brochure 2017

Versa Power Seafood Paella
Alfresco Original Recipe by Skylar Thomson
Ingredients
4 tablespoons olive oil
1/4 pound large shrimp (peel, de-vein)
¼ pound of mussels
¼ pound of small clams
6 oz. hard chorizo sliced
1 large onion, roughly chopped
4 cloves garlic, sliced
¼ cup white wine
3 cups long-grain rice
1 teaspoon paprika
1 teaspoon crushed chili flakes
1 teaspoon of saffron
1 bell pepper finely chopped
4 cans reduced-sodium chicken broth
Coarse salt and ground pepper
Italian parsley for garnish
Preparation
In a standard paella pan or 12-inch
sauté pan, heat 2 tablespoons oil over
medium-high heat. Cook shrimp until
it is pink on both sides, about 4 min.
Transfer to a plate and set aside.
Add remaining 2 tablespoons olive oil
and chorizo to the pan and cook over
high heat until beginning to brown.
Add onion, bell pepper, chili flakes,
paprika, salt, saffron, and cook until
translucent. Now add garlic, mussels,
clams, and white wine and cook until
wine reduces, and mussels and clams
open. Add rice and stir to coat, until
rice is translucent. Add chicken broth
and any salt and pepper to taste.
Stir the entire mixture carefully, bring
to a boil. Reduce heat to a simmer and
cover. Cook until rice is tender and has
absorbed most of the liquid (20-25 min.).
Stir in shrimp, making sure it’s just pink
and turn up the heat to high for 3 min.
so the rice gets crisp on the bottom
of the pan, but not burnt. Garnish with
parsley, red pepper flakes, and serve.