Ingredients: |
Ingredients: 30 threads saffron, crushed (a scant 1/2 tsp.)
1 lb. boneless skinless chicken thighs, cut into 2" pieces
12 large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
1⁄2 Cup extra-virgin olive oil
4 oz. fresh Spanish chorizo
1 Tablespoon smoked paprika
3 garlic cloves, minced
3 dried bay leaves
3 medium tomatoes, minced
1 small onion, minced
7 Cups chicken broth
2 1⁄2 Cups short-grain rice, preferably Valencia or bomba or Cal Rose
3 jars roasted red peppers, torn into 1/2"-thick strips (optional)
12 mussels, cleaned and debearded
12 clams
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Directions: |
Directions:Put saffron and 1/4 Cup hot water in a small bowl; let sit for 15 minutes, I make seafood stock with the shrimp shells. Season chicken with salt and pepper. Heat oil in a 16"–18" paella pan over medium-high heat. Add chicken, and chorizo and cook, turning occasionally, until browned, about 5 minutes. Leave meats in pan. Add paprika, garlic, bay leaves, tomatoes, and onions to pan and cook, stirring often, until onions soften, about 6 minutes. Sprinkle in rice, distribute evenly with a spoon, And sauté a few minutes until translucent. Add reserved saffron mixture and broth, season with salt, and bring to a boil over high heat. and peppers if using. Cook, without stirring, until rice has absorbed most of the liquid, 10–15 minutes. (If your pan is larger than the burner, rotate it every two minutes so different parts are over the heat and the rice cooks evenly.) Reduce heat to low, nestle in mussels and clams hinge side down; cook, without stirring, until mussels have opened, add shrimp, cover with foil and cook rice on low until it has absorbed the liquid and is al dente, 10-15 minutes more. Remove pan from heat, leave coveed with aluminum foil, and let sit for 5 minutes before serving. |
This recipe for Paella with Chorizo, Chicken, and Seafood is from