- 1 medium onion, quartered
- 2 celery stalks, coarsely chopped
- 4 garlic cloves
- 2 small tomatoes
- Peas (thawed frozen)
- 2 tablespoons plus ½ cup olive oil
- 1 pound Spanish chorizo, casings and ends removed, sliced into rounds
- 8 ounces shrimp, peeled, deveined
- 2 teaspoons kosher salt, plus more
- ¾ cup dry white or rose wine
- 2 teaspoons smoked paprika
- ½ teaspoon sugar
- Back-Burner Stock
- 1 teaspoon saffron threads
- 1½ cups bomba rice (or Goya “Valencia Rice” in Latino section, or sushi rice
- 1 cup green olives (such as Castelvetrano), pitted, torn into large pieces
- 1 lemon, plus wedges for serving
- Radish sprouts (for serving)
- Flaky sea salt
Make Back burner stock:
- 1 tablespoon olive oil
- 3 ounces charcuterie trimmings (such as ham, bacon, and/or sausage / chorizo ends)
- 1 medium onion, coarsely chopped
- 1 bunch cilantro stems
- 6 garlic cloves, unpeeled, halved
- 2 bay leaves
- 1 cup coarsely chopped mixed vegetables (such as carrots, celery, and/or fennel)
- 1 teaspoon coriander or fennel seeds
- Pinch of crushed red pepper flakes
- Shrimp shells (optional)
- Salt to taste
Instructions for the stock: Heat oil in a large pot over medium-high. Add charcuterie, onion, cilantro stems, garlic, bay leaves, vegetables, coriander seeds, red pepper flakes, and shrimp shells (if using) and cook, stirring occasionally, until shells turn bright pink and vegetables are softened, about 5 minutes. Add 5 cups cold water and bring to a boil. Reduce heat to medium-low and simmer 20 minutes. Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Add salt to taste.
In a bowl, crush saffron between your fingers over a small bowl and cover with hot water to allow the flavor to bloom.
Soffritto: Process onion, celery, and garlic in a food processor until finely chopped; transfer to a small bowl. Add tomatoes to processor and process until smooth. Add to other vegetables and set soffritto aside.
Heat 2 Tbsp. oil in a 12″–14″ paella pan or skillet over medium-high. Add chorizo and cook, turning occasionally, until golden brown on both sides, about 5 minutes. Transfer to a plate.
Add shrimp to same skillet, season with salt, and cook, turning occasionally, until browned and cooked through, about 2 minutes. Transfer to plate with chorizo.
Heat remaining ½ cup oil in same skillet over medium-high. Add reserved soffritto and cook, stirring occasionally, until softened, 8–10 minutes. Add wine, bring to a boil, and cook until mixture is reduced by half, about 3 minutes.
Add paprika, sugar, and 2 tsp. salt. Increase heat to high and cook, stirring constantly, until mixture is thick, about 3 minutes. Add Back Burner stock and saffron and bring to a boil.
Add rice and cook, stirring constantly, until liquid starts to simmer, about 5 minutes. Quit stirring; a film will form on the surface (this will trap steam, making a gooey cover over the rice, helping it cook evenly). Reduce heat to low and simmer, moving pan around every few minutes so the entire bottom gets equal time over the hottest part of flame, until liquid evaporates, 12–15 minutes.
Top with olives, peas, and reserved chorizo and shrimp.
Reduce chorizo % if it’s really salty.
Finely grate a little lemon zest and squeeze some lemon juice over paella–don’t overdo it or the dish will be too sour.
Top with sprouts, and season with sea salt. Let paella rest 5 minutes before you dig in; serve with lemon wedges.