Madrid Mashup

The Madrid Mashup is a delightful fusion of traditional Spanish flavors and modern culinary techniques. This dish embodies the vibrant culture and rich history of Madrid, the heart of Spain. Known for its tapas culture and diverse gastronomic influences, Madrid offers a culinary experience like no other. Our Madrid Mashup combines the robust flavors of Spanish chorizo, fresh seafood, and the unique smoky notes of pimentón (smoked paprika) to create a dish that is both comforting and innovative.

Ingredients

• Chorizo - 200g, sliced
• Seafood mix (mussels, shrimp, calamari) - 300g
• Pimentón - 1 teaspoon
• Garlic - 3 cloves, minced
• Onion - 1 large, chopped
• Tomatoes - 2 large, diced
• Red bell pepper - 1, sliced
• White wine - 1/2 cup
• Paella rice - 200g
• Chicken stock - 500ml
• Olive oil - 2 tablespoons
• Saffron - a pinch
• Salt - to taste
• Pepper - to taste
• Lemon wedges for serving

Preparation

Start by preparing all your ingredients. Slice the chorizo and set it aside. Clean and prepare the seafood, ensuring the mussels are scrubbed and debearded, and the shrimp are deveined. Mince the garlic and chop the onion. Dice the tomatoes and slice the red bell pepper. In a small bowl, add a pinch of saffron to a few tablespoons of warm chicken stock to release its flavor.

Cooking Process

Step 1: Sauté the Base

In a large pan, heat the olive oil over medium heat. Add the sliced chorizo and cook until it starts to release its oil and become crispy. Remove and set aside. In the same oil, sauté the onion and garlic until they turn translucent.

Step 2: Build the Flavor

Add the red bell pepper and cook for a few minutes. Stir in the diced tomatoes and let them cook down until they are soft. Sprinkle in the pimentón, and season with salt and pepper to taste. This creates the sofrito, the flavorful base of our mashup.

Step 3: Adding Rice and Broth

Add the paella rice to the pan, stirring to coat it with the oil and spices. Pour in the white wine and let it simmer for 2 minutes. Add the pre-soaked saffron and the remaining chicken stock. Bring to a boil, then reduce the heat to low.

Step 4: Incorporating Seafood

Return the chorizo to the pan and add the seafood mix on top of the rice. Cover the pan and let it simmer gently for 20 minutes. Resist the urge to stir to allow a crust to form at the bottom, known as socarrat.

Step 5: Finishing Touches

Check the rice; it should be al dente, and the seafood should be cooked through. Adjust seasoning with salt and pepper if needed. Turn off the heat and let the dish rest for 5 minutes.

Cooking Timer can be used to track precise cooking times during each step.

Serving Suggestions

Serve the Madrid Mashup straight from the pan for an authentic feel. Garnish with lemon wedges and a sprinkle of fresh parsley if desired. Pair with a chilled glass of white wine to complement the seafood flavors.

Enjoy this dish as you immerse yourself in the spirit of Madrid, where the past and present dance in a harmonious culinary celebration.