California Walnut Paella

California Walnut Paella
Total Time
1 Hr, 40 Mins
Serves
6
Serving Size
1/6th of recipe
Meal
Course

DESCRIPTION

The nutty twist on the Spanish classic is packed with flavor and will surely leave you wanting more after each bite.

Total Time

Prep Time
30 Mins
Cook Time
1 Hr, 10 Mins
Total Time
1 Hr, 40 Mins

Nutrition

Calories
760 cal
Total Fat
38 g
Saturated Fat
5 g
Polyunsaturated Fat
16 g
Monounsaturated Fat
14.1 g
Cholesterol
105 mg
Sodium
1,810 mg
Carbohydrates
65 g
Dietary Fiber
8 g
Total Sugars
4 g
Protein
39 g
Vitamin D
0 mcg
Calcium
150 mg
Iron
10 mg
Potassium
1,180 mg

Ingredients

Walnut Saffron Broth

  • 4 cups vegetable or chicken broth

  • 1/2 cup walnut milk

  • 1 teaspoon saffron threads

Paella

  • 4 strips bacon

  • 4 cloves garlic

  • 1 medium onion, chopped

  • 1 small red bell pepper, stemmed, seeded and cut into 1/4-inch dice

  • 1 1/2 cups arborio (short grain) rice

  • 2 ripe roma tomatoes, finely chopped

  • Walnut Saffron Broth

  • 1 cup California Walnut Chorizo Crumble

  • 12 large shrimp

  • 12 oysters or mussels

  • 1 lb. cod

  • Walnut Chimichurri

  • Coarsely chopped California walnuts, toasted (garnish)

Preparation

  1. Place all Walnut Saffron Broth ingredients in a small saucepan and heat through.

  2. Cook bacon in a very large shallow pot or skillet until crisp; remove and set aside. Crumble when cool.

  3. Add garlic, onion and bell pepper to skillet and cook over medium heat for 5 minutes or until softened. Stir in rice and tomato and cook for a few minutes more.

  4. Add Walnut Saffron Broth and bring to a boil; cover and simmer for 20 minutes.

  5. Lightly stir in chorizo, then nestle seafood into the rice; cover and cook for 5 to 10 minutes more or until shrimp is pink and seafood is cooked through.

  6. While rice is cooking, puree all chimichurri ingredients in a food processor until smooth. Top each serving of paella with a spoonful of chimichurri and garnish with crumbled bacon and walnuts.