With the start of spring comes a new opportunity to reignite your diet and explore new seasonal flavors, and what can be better than Paella? The dish that originated in Spain in the 19^th century has evolved into a recipe that embodies traditional Spanish flavors and represents Spanish culture.

Here’s a simple and savory recipe created exclusively for IMUSA by celeb chef George Duran. The paella pan is an essential tool for making this staple dish of Spanish cuisine, and the IMUSA Aluminum Paella Pan is making it easier than ever to cook up large batches of this authentic dish at home.

If you want to make life easier Iberia Foods has created an all-in-one paella rice mix that includes all the essential ingredients one might need to perfect their paella.
George Duran’s Chorizo and Seafood Paella

The IMUSA Aluminum Paella Pan is perfect for creating exquisite rice, seafood, egg and gratin dishes. Once seasoned, this pan acquires natural non-stick properties that won’t chip, scratch or peel off under usage of metal objects, and will ensure your paella doesn’t get stuck to the bottom. This paella pan is uniquely designed with tall side walls to allow for a ‘deep dish’ paella, large enough to serve 6 people and still fits on your stovetop and in the oven! Available at Macy’s and Target

Ingredients       

• chicken stock 3 cups
• dry white wine ½ cup
• saffron 1 pinch
• Olive oil ½ cup
• chorizo links (6 oz.), 2
• medium onion 1
• garlic cloves 3
• medium grain rice 1½ cup
• paprika 2 teaspoons
• salt 1 teaspoon
• cans of diced tomatoes 1 (14.5 ounce)
• squid 8 ounces
• baby scallops 8 ounces
• large shrimp 10
• frozen green peas 1 cup

 Preparation

1. In a small saucepan heat chicken stock and white wine with saffron and keep warm.
2. Inside your 16-inch IMUSA paella pan add olive oil and bring to medium-high heat.
3. Add chorizo, onions, and garlic and sauté for about 3-4 minutes, making sure you brown both side of each chorizo coin.
4. Add canned tomatoes and cook for 5 minutes until most of the liquid has been evaporated.
5. Add squid and scallops and cook for about a minute.
6. Mix in rice, paprika, and salt and stir until well combined
7. Add about half of the warm chicken stock and allow to simmer on medium-low heat for 5 minutes without stirring. Move the paella pan around the heat source every 5 minutes and rotate it often so that the rice cooks evenly.
8. Add the rest of the stock and simmer for another 5 minutes.
9. Lay the shrimp on top of rice in a circular pattern and cook for about 5 minutes until the first side is pink. Flip the shrimp and cook the paella for 15-25 minutes, until rice is cooked and liquid is evaporated, remembering to continue to rotate the pan every 5 minutes. If the rice seems too dry, add a small amount of water and cook a bit longer.
10. Sprinkle frozen green peas and allow to rest for 5 minutes before serving. Season with salt as needed.
11. Note: You can add clams, mussels, and lobster (boil them separately) to this dish when you add the shrimp.