Chorizo and Celery Paella with Saffron Tomato Sauce
Category
Main Course
Prep
15 minutes
Cook
40 minutes
Style
Spanish
Technique
Sauteeing
Diet Friendly
Gluten-Free
Daily Recipe: April 04, 2025
This main course presents Spanish cuisine in a fresh, elegantly casual yet robust approach that centers around celery and chorizo. The fragrant celery adds a vegetal note to the otherwise smoky, robust Spanish chorizo, all bound together with a sumptuous saffron tomato sauce.
Ingredients (for 4)
- Celery stalks - 4 - sliced into half-inch pieces
- Chorizo links - 4 - cut into half-inch slices
- Short-grain rice - 2 cups - no prep
- Saffron - 1/2 teaspoon - crumbled
- Canned diced tomatoes - 1 can (14 ounces) - no prep
- Chicken stock - 4 cups - no prep
- Parsley bunch - 1/2 - rough chopped for garnishing
- Cloves of garlic - 6 - minced
- Onions - 2 - diced
- Salad olives with pimientos - 1/2 cup - no prep
- Extra virgin olive oil - 1/4 cup - no prep
- Salt - to taste - no prep
- Pepper - to taste - no prep
Preparation
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Step 1 - 🥘🔥🥩In a paella pan, heat the olive oil over medium heat. Add the chorizo and cook until browned, then remove and set aside.
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Step 2 - 🧅🥬🍳In the same oil, sauté garlic and onions until translucent. Add the celery and cook until slightly tender.
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Step 3 - 🍚🥄🔁Stir in the rice, ensuring it is well coated with oil.
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Step 4 - 🍅🍲🥘Add the tomatoes, chicken stock, and saffron, letting them simmer. Then distribute the chorizo slices back evenly in the pan.
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Step 5 - 🥘⏲️✔️Cover the pan and allow it to cook for 25 - 30 minutes until the rice has absorbed most of the liquid and is cooked.
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Step 6 - 🌿🍈🍽️Garnish the dish with parsley and salad olives before serving.
Additional
This recipe is a twist on the traditional Spanish Paella. Celery is often underused in Paellas but it provides a unique flavour match with chorizo. If chorizo is too heavy for your preference, substitute chorizo with seafood, tofu or chicken for a lighter version.