Ingredients: |
Ingredients: 20 threads saffron, toasted
6 Tablespoons extra virgin olive oil
2 small white or yellow onions. peeled and diced
16-18 oz pork chorizo or sausage, no casing or casing removed
8 boneless skinless chicken thighs, cut in thirds
6 cloves garlic peeled and minced or grated
2 teaspoon smoked paprika
2 teaspoon sea salt
1 teaspoon freshly ground black pepper
64 oz (eight cups) chicken Bone broth
4 cups paella rice or "bomba"
18 raw shrimp deveined and shelled
7 artichoke hearts packed in water quartered
2 large tomato diced
1/2 cup flat leaf parsley chopped
4 lemons quartered for garnish and squeezing
hot sauce to taste
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Directions: |
Directions:Take a small piece of foil, fold into a little envelope or pouch. Place saffron inside and seal. Heat paella pan on medium heat, when pan is hot place foil pouch in pan. Heat both sides for 15 seconds, remove from heat and set aside
Immediately add olive olive to hot pan, add onions, chorizo, and chicken thighs to pan, cook stirring frequently for 12 minutes. Add garlic, saffron threads, smoked paprika, sea salt and pepper, stir and cook, stirring for 2-3 more minutes.
Add chicken broth and rice, turn heat up to high, stir well and to pan bring to a boil. Once boiling, turn heat to medium and let it simmer untouched and unstirred for about 20 minutes until all liquid is absorbed This is how the soccorat is created.It can be helpful to turn pan every 5 minutes to avoid hot spots. Be sure to watch and use your nose so rice doesn't burn. You want the rice at the bottom of the pan crispy but not burned.
Once liquid is absorbed, tuck artichoke hearts and shrimp into rice, sprinkle with diced tomatoes, cook for five minutes on low. Turn off heat and let sit for 5 minutes.
Sprinkle with parsley, serve, scraping the bottom of pan to get that crispy soccorat. Add lemon wedges for squeezing and if your chorizo isn't hot enough, sprinkle Paella with hot sauce. |
This recipe for Paella Valenciana with Chicken, Chorizo and Shrimp is from