Paella

FREE RECIPE PREVIEW

Ingredients — preview

• 1/2 pound shrimp 21/25, peeled and deveined
• a/n coarse salt
• a/n black pepper
• a/n olive oil
• 8 cloves garlic minced
• 1/2 pound chicken thighs de-boned
• 1 each red bell pepper cut into 1/4-inch-wide strips
• 4 ounces Spanish chorizo sliced 1/4 inch thick on the bias
• 1 medium onion chopped fine

Preparation — preview

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.