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Paella

A Spanish paella of chicken, chorizo, shrimp and clams simmered with saffron in short-grain rice.

Makes a medium paella pan (a large pan is 6 to 9 servings) Prep 30 minCook 1 hrTotal 2 hr 30 min

From Food Network by Tyler Florence

paellaspanishseafoodchickenrice
Illustration of Paella
Illustration

Ingredients

  • 6 cups seafood stock, warm
  • 1/4 cup extra-virgin olive oil
  • fresh ground pepper
  • fine ground salt
  • 1 lb jumbo shrimp, uncooked, peeled and de-veined
  • 1 dozen littleneck clams or mussels, whatever's in season, cleaned
  • 5 chicken thighs, skin on, boneless
  • 2 Spanish chorizo sausages, thickly sliced
  • 1 Spanish onion, diced
  • 4 garlic cloves, crushed
  • bunch flat-leaf parsley, chopped, reserve some for garnish
  • 4 lemons, in wedges, for serving
  • 1 can whole tomatoes, 15 oz, drained and hand-crushed
  • 1/2 cup sweet peas, frozen and thawed
  • 4 cups short grain Spanish rice
  • 2 tsp dried oregano, for chicken
  • pinch saffron threads, generous
  • 1 tbsp sweet paprika, for chicken

Steps

11 hour ahead: marinate the chicken

  1. Add the 2 tsp dried oregano to a small bowl.
  2. Add the 1 tbsp sweet paprika to the small bowl to make the spice mix.
  3. Rub the spice mix all over the 5 chicken thighs.
  4. Marinate the chicken for 1 hour in the refrigerator, covered.

2Brown the chorizo and chicken

  1. Heat the 1/4 cup extra-virgin olive oil in a paella pan over medium-high heat.
  2. Add the 2 Spanish chorizo sausages, thickly sliced, and saute until browned.
  3. Remove the chorizo and reserve.
  4. Add the 5 chicken thighs skin-side down and brown on all sides, turning with tongs.
  5. Add fine ground salt.
  6. Add fresh ground pepper.
  7. Remove the chicken from the pan and reserve.

3Make the sofrito

  1. In the same pan, saute the 1 Spanish onion, diced.
  2. Add the 4 garlic cloves, crushed.
  3. Add the bunch of flat-leaf parsley, chopped.
  4. Cook for 2 or 3 minutes on medium heat.
  5. Add the 1 can whole tomatoes, drained and hand-crushed, and cook until the mixture caramelizes a bit and the flavors meld.

4Add the rice and liquid

  1. Fold in the 4 cups short grain Spanish rice and stir-fry to coat the grains.
  2. Pour in the 6 cups warm seafood stock and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid.

5Add the seafood and finish

  1. Add the reserved chicken and chorizo.
  2. Add a generous pinch of saffron threads.
  3. Add the 1 dozen littleneck clams or mussels, cleaned, tucking them into the rice.
  4. Add the 1 lb jumbo shrimp, uncooked, peeled and de-veined, tucking them into the rice.
  5. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes.
  6. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom.

6Rest and serve

  1. Remove from heat and rest for 5 minutes.
  2. Garnish with the 1/2 cup sweet peas, frozen and thawed.
  3. Garnish with the reserved parsley.
  4. Garnish with the 4 lemons, in wedges.