Paella

Paella
Yield
4servings
Yield
4servings
Paella
Yield
4servings
Yield
4servings
Ingredients
  • 1/2pound shrimp21/25, peeled and deveined
  • a/n coarse salt
  • a/n black pepper
  • a/n olive oil
  • 8cloves garlicminced
  • 1/2pound chicken thighsde-boned
  • 1each red bell peppercut into 1/4-inch-wide strips
  • 4ounces Spanish chorizosliced 1/4 inch thick on the bias
  • 1medium onionschopped fine
  • 1/2pound canned diced tomatoesdrained, minced, and drained again
  • 1 1/4cups long-grain rice
  • 3cups chicken stock
  • 1/2cup dry white wine
  • 1/2teaspoon saffroncrumbled
  • 1each bay leaves
  • 1/2cup peasfrozen, thawed
  • 2tablespoons parsleychopped
  • 1each lemoncut into wedges, for serving
Yield:
Instructions
  1. Adjust an oven rack to the lower-middle position; heat the oven to 350°F .
  2. Toss the shrimp, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon oil, and 1 teaspoon of the garlic in a medium bowl; cover with plastic wrap and refrigerate until needed.
  3. Heat 2 teaspoons oil in a 15-inch paella pan or skillet oven over medium-high heat until shimmering but not smoking. Add pepper strips and saute until blister and turning spotty black, 3 to 4 minutes. Remove the peppers from the pan.
  4. De-bone the chicken in needed and salt and pepper chicken. Add 1 teaspoon oil to the now-empty paella pan; heat the oil until shimmering but not smoking. Add the chicken pieces in a single layer; cook, without moving the pieces, until browned, about 5 minutes. Remove from pan.
  5. Add 2 teaspoons oil to the now-empty paella pan; heat the oil until shimmering but not smoking.
  6. Reduce the heat to medium and add the chorizo to the pot; cook, stirring frequently, until deeply browned and the fat begins to render, 4 to 5 minutes.Transfer the chorizo to the bowl with the chicken and set aside.
  7. Add enough oil to the fat in the paella pan to equal 2 tablespoons; heat over medium heat until shimmering but not smoking.
  8. Add the onion and cook, stirring frequently, until softened, about 3 minutes; stir in the remaining garlic and cook until fragrant, about 1 minute.
  9. Stir in the tomatoes; cook until the mixture begins to darken and thicken slightly, about 3 minutes.
  10. Stir in the rice and cook until the grains are well coated with the tomato mixture, 1 to 2 minutes.
  11. Stir in the chicken broth, wine, saffron, bay leaf, and 2 teaspoons salt. Taste your cooking liquid to make sure it is salty enough. It should be slightly salty.
  12. Return the chicken and chorizo to the pot, increase the heat to medium-high, and bring to a boil, uncovered, stirring occasionally.
  13. Cover the pan tightly with aluminum foil and transfer it to the oven; cook until the rice absorbs almost all of the liquid, about 15 minutes.
  14. Remove the paella from the oven.
  15. Uncover the paella; scatter the shrimp over the rice, arrange the bell pepper strips in a pinwheel pattern, and scatter the peas over the top. If your paella is dry (not much liquid in the pan) add more seasoned stock with a very small pinch of saffron.
  16. Cover again with aluminum foil and return to the oven; cook until the rice is tender, shrimp are opaque and the mussels have opened, 10 to 12 minutes. If the rice is not cooked on top, put back into the oven for a few more minutes.
  17. Set the paella pan, uncovered, over medium-high heat for about 5 minutes, to brown the rice at the bottom of the pan, rotating the pan as needed for even browning.
  18. Discard any mussels that have not opened and the bay leaf, if it can be easily removed.
  19. Sprinkle the paella with the parsley and serve, passing the lemon wedges separately.