Jillian Forte the Executive Chef at Sara’s Table Chester Creek Café taught us how to make Shrimp, Scallop & Chorizo Paella. It’s from the popular Duluth restaurant’s 20th Anniversary Cookbook.

Anyone who has traveled to Spain and had a traditional Paella knows the multi layered joys of this dish.  The squabble of sharing a single large piping hot paella pan meant to serve 4-12 people.  The myriad seafood and meats, depending on the region, the crunchy rice on the bottom that seems to have absorbed and crystallized all the flavors from above as they slide down through the rice.   I will be the first to admit that that experience is difficult to replicate in a restaurant in the USA but it is more possible at the home dinner table.  Most of us don’t have the classic paella pans in our pantries but have found a large cast iron pan to work just as well.  The rice often used in Spain is Bomba, however it can be hard to find and much more expensive stateside. A good substitute is short grain white basmati rice.  The other big difference here, sprung out of necessity for speedy ticket times in a restaurant, is that the rice is cooked separately, not all together as is typical.  Yes this recipe is different. No it is not authentic, but if you enjoy it at the café, you can easily recreate it at home! Square Pan Set

Cook Time: 1 hour 45 minutes   Serves: 4-5            Gluten-Free  Dairy-Free

Gather: Large cast iron pan, measuring spoons and cups, chef knife and cutting board, food processor, fine mesh wire strainer, 2 sauce pots 

3 cups White rice, short grained basmati or Bomba

1/4 cup Piquillo peppers * note below

1 jar Piquillo Peppers, minus what you used in the Saffron Sofrito

2 links Chorizo, Yker Acres is the best!

1 cup Fresh Peas, frozen is ok, just defrost them

Time to pull out the cast iron pan!  Make sure it is seasoned.  An average sized one will work but the larger or deeper size might fit everything a bit better.

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