The nutty twist on the Spanish classic is packed with flavor and will surely leave you wanting more after each bite.
4 cups vegetable or chicken broth
1/2 cup walnut milk
1 teaspoon saffron threads
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
12 large shrimp
12 oysters or mussels
1 lb. cod
Walnut Chimichurri
Coarsely chopped California walnuts, toasted (garnish)
Place all Walnut Saffron Broth ingredients in a small saucepan and heat through.
Cook bacon in a very large shallow pot or skillet until crisp; remove and set aside. Crumble when cool.
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.
Add Walnut Saffron Broth and bring to a boil; cover and simmer for 20 minutes.
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.
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.
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