Paella with Chorizo, Seafood, and Saffron
- This vibrant and flavorful paella is a celebration of Spanish cuisine, featuring chorizo, seafood, and saffron-infused rice, elevated with a cannabis infusion. The rice is cooked in a flavorful broth enhanced with cannabis, allowing the flavors to meld seamlessly. The combination of savory chorizo, succulent seafood, and aromatic saffron creates a truly unforgettable dish. This paella is perfect for a special occasion or a festive gathering, offering a unique and enjoyable culinary experience.
- Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 cup Arborio rice
- 4 cups seafood broth
- 1/4 teaspoon saffron threads
- 1/2 cup chorizo, sliced
- 1 pound mixed seafood (shrimp, mussels, clams), cleaned
- 1/2 cup frozen peas
- 1/4 cup chopped fresh parsley
- 1 tablespoon cannabis-infused broth (see below)
- Lemon wedges, for serving
- For Cannabis-Infused Broth:
- 1 cup seafood broth
- 1-2 teaspoons cannabis tincture, or cannabis-infused oil
- Instructions:
- Prepare Cannabis-Infused Broth: Combine seafood broth with your cannabis tincture or oil. Whisk well to ensure even distribution. Set aside.
- Sauté Vegetables: Heat olive oil in a large paella pan or skillet over medium heat. Add onion, garlic, and red bell pepper and cook until softened, about 5-7 minutes.
- Add Rice: Add Arborio rice to the pan and cook, stirring constantly, for 1-2 minutes until the edges are translucent.
- Add Broth and Saffron: Pour in seafood broth and add saffron threads and cannabis-infused broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until most of the liquid has been absorbed.
- Add Chorizo and Seafood: Add chorizo and seafood to the pan. Cover and cook for 5-7 minutes, or until the seafood is cooked through.
- Add Peas: Stir in frozen peas.
- Garnish and Serve: Garnish with fresh parsley. Serve with lemon wedges.
