Ingredients: |
Ingredients: olive oil
8 ounces Dry-cured Spanish chorizo sausage, skinned and cut 1/2 inch thick on the bias into about 12 slices. (Fresh chorizo is an acceptable substitute.)
6 small skinless chicken thighs (about 1 1/4 pound), trimmed of fat
1 cup white mushrooms, 1/2-inch cubes
1 cup onion, coarsely chopped
9 cloves garlic, minced or pressed
2 cups Valencia or Arborio rice
1 cup alcaparrado, drained and rinsed under cold water (A mixture of equal parts diced green olives, red pimiento, capers, and garlic.)
1 cup canned diced tomatoes in sauce
1 1/2 teaspoons saffron threads
1/3 cup salsa (hot)
1 1/4 - 1 3/4 cups low sodium chicken broth
Sea Salt, to taste
1 dozen mussels, scrubbed and debearded
6 large sea scallops (about 6 ounces total)(optional), rinsed under cold water to remove any sand
18 uncooked extra large shrimp (21/25), peeled and deveined
1/2 cup frozen petite peas
1 red bell pepper, seeded and cut pole to pole into 1/2-inch-wide strips
2 teaspoons chopped fresh parsley leaves
1 bay leaf
dry white wine
1 lemon, cut into wedges, for serving
freshly ground black pepper, to taste
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Directions: |
Directions:1. Toss shrimp, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon oil, and 1 teaspoon garlic in medium bowl; cover with plastic wrap and refrigerate until needed. Season chicken thighs with salt and pepper; set aside.
2. Heat 2 teaspoons oil in Paella Pan over medium-high heat until shimmering but not smoking. Add peppers and cook, stirring occasionally, until skin begins to blister and turn spotty black, 3 to 4 minutes. Transfer peppers to small plate and set aside.
3. Add 1 teaspoon oil to now-empty Paella Pan; heat oil until shimmering but not smoking.
4. Add chicken pieces in single layer; cook, without moving pieces, until browned, about 3 minutes. Turn pieces and brown on second side, about 3 minutes longer; transfer chicken to medium bowl.
5. Reduce heat to medium and add chorizo to pan; cook, stirring frequently, until deeply browned and fat begins to render, 4 to 5 minutes. Transfer chorizo to bowl with chicken and set aside.
6. Add enough oil to fat in Paella Pan to equal 2 tablespoons; heat over medium heat until shimmering but not smoking.
7. Add mushrooms and onion and cook, stirring frequently, until softened, about 3 minutes; stir in remaining garlic and cook until fragrant, about 1 minute. Stir in tomatoes; cook until mixture begins to darken and thicken slightly, about 3 minutes.
8. (The recipe can be prepared to this point a couple of hours ahead.) About 30 - 40 minutes before serving time, reheat the mixture in Paella Pan until it sizzles.
9. While the mixture reheats, in a seperate pot, bring chicken stock to a simmer and stir in saffron threads.
10. Stir rice into Paella Pan and cook until grains are well coated with tomato mixture, 1 to 2 minutes.
11. Stir in the alcaparrado, tomatoes, bay, hot salsa, heated chicken stock with saffron, and salt. Mix well and bring to a boil. Add up to 1/2 cup more chicken stock or wine if more liquid is needed.
12. Return chicken and chorizo to pan, increase heat to medium-high and bring to boil, uncovered, stirring occasionally.
13. Cover pan with aluminum foil; reduce heat to low and cook until rice absorbs almost all liquid, about 12-15 minutes
14. Remove foil from pan; scatter shrimp (and scallops, optional) over rice, insert mussels hinged side down into rice (so they stand upright), arrange bell pepper strips in pinwheel pattern, and scatter peas over top.
15. Recover with foil and cook until shrimp are opaque and mussels have opened, 10 to 12 minutes.
16. To finish and develop soccarat, cook the paella, uncovered, over medium-high heat for about 3 more minutes, rotating the pan 180 degrees after about 1 1/2 minutes for even browning.. Soccarat, a layer of crusty browned rice that forms on the bottom of the pan, is a traditional part of the paella.
17. Discard any mussels that have not opened and bay leaf, if it can be easily removed. Sprinkle with parsley and serve, passing lemon wedges separately. |
This recipe for Paella is from