Authentic Spanish Chorizo & Olive Paella Recipe – A Hearty Taste of Spain

(Paella Monacal "Santa Clara")

Spanish Chorizo, the tasty Spanish sausage seasoned with garlic and paprika, usually plays a minor role in paella, but here it is the star. In supporting roles are capers, cured ham and olives—both green and black—all contributing to the robust flavor of the rice. Snap peas or snow peas are a nice mellow contrast.

This recipe is based on one from the Clarisa nuns of the Santa Clara convent in Briviesca, province of Burgos, in the heart of Castile, which has no access to the sea. It is little wonder that this version of paella relies strictly on products of the land.

Cook Time: 1 hour | Serves: 6-8 | Difficulty: Medium

Ingredients:

• 4 tablespoons coarsely chopped Spanish green olives
• 4 tablespoons coarsely chopped cured black olives
• ½ cup dry white wine
• 6 cups chicken broth
• ¼ teaspoon crumbled thread saffron
• 8 tablespoons olive oil
• 1 package Aurelia's Chorizo cut in ½-inch slices
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 medium red bell pepper, finely chopped
• ¼ pound Spanish serrano ham or prosciutto, cut in ¼-inch slices and then diced
• 4 tablespoons minced parsley
• 3 cups Spanish or Arborio short-grain rice
• Kosher or sea salt
• 2 dozen snap peas or snow peas

Directions:

1. Place the green and black olives in a small saucepan with the wine and bring to a boil. Simmer 5 minutes, drain and reserve
2. Combine the broth and saffron in a pot and keep hot over the lowest heat.
3. Preheat the oven to 400° F for a gas oven, 450° for electric.
4. Heat the oil in a paella pan measuring 17-18 inches at its widest point, over two burners if necessary. Sauté the chorizo for 1 minute, then add the onion, garlic, pepper, ham and parsley. Sauté until the pepper is slightly softened.
5. Stir in the reserved olives, add the rice and coat well with the pan mixture. Pour in the hot broth and bring to a boil, stirring and rotating the pan occasionally. Taste for salt, add if necessary. Continue to boil until the rice is no longer soupy but sufficient liquid remains to continue cooking the rice—about 5 minutes. Stir in the snap peas.
6. Transfer to the oven and cook, uncovered, until the rices is almost al dente, 10-12 minutes in a gas oven, 15-20 minutes in an electric. Remove to a warm spot, cover with foil, and let sit 5-10 minutes, until the rice is cooked to taste.