This paella is everything you need to add a twist to a classic. With charred calçots, chistorra, and butifarra, plus a touch of romesco sauce, this dish is perfect for any occasion. The smoky flavor of the calçots, the juicy sausages, and the creamy rice make this paella an experience that will surprise you. Ready to give it a try?

Recipe for Paella with Spring Onion, Chistorra, and Butifarra

Ingredients

• 1 Pack of Campo Grande Ibérico Hot Dog “Chistorra” Sausage
• 1 Pack of Campo Grande Ibérico “Butifarra” Breakfast Sausage 
• 12 Calçots (Spring Onions) 
• 2 tablespoons Olive oil
• 2 cloves Garlic, minced
• 2 tomatoes, Grated
• 8oz Rice 
• 24 oz Bone broth (3 cups)
• 1/4 teaspoon Saffron (infused in 2 tablespoons of hot water)
• 2 tablespoons Romesco sauce (for serving)
• Salt,to taste
• Black Pepper,to taste

Preparation

1. Place the calçots directly over a flame or on a grill to lightly char the skin until it burns. Then, peel them carefully. Reserve some for decorating the paella at the end and chop the rest for the sofrito.
2. Cut the chistorra and butifarra into small pieces. In a large pan, heat 2 tablespoons of olive oil over medium-high heat. Cook the sausages until they are well browned. Remove and set aside.
3. In the same pan, heat over medium heat. Add the minced garlic and chopped calçots. Cook for about 2 minutes until the garlic becomes fragrant and the calçots soften. Add the grated tomato and cook for about 5 minutes, until the tomato reduces and forms a thick sauce. This is the sofrito. It doesn’t need anything else but time to allow all the ingredients to meld together perfectly. The longer you cook it, the more concentrated and flavorful the sofrito will be.
4. Add the rice to the pan and sauté for 2 minutes, stirring constantly to coat the grains with the sofrito.
5. Pour the hot bone broth into the rice and add the saffron infused in water. Season with salt and pepper to taste. Bring it to a boil over medium-high heat.
6. Cook the rice for the first half of the time (about 7 minutes) over high heat, then reduce the heat to low for the remaining 7-10 minutes. Halfway through cooking, add the sausages (chistorra and butifarra). If you notice that the rice has absorbed all the broth and there's still a few minutes left of cooking time, add more broth or water along the edges of the pan.
7. Once the rice is cooked, remove the paella from the heat and let it rest for 5 minutes. Decorate with the remaining calçots, chopped or whole, and serve with a drizzle of romesco sauce on top.