Paella

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Paella

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Course

Entree

Cuisine

Spanish

Prep Time

15 minutes

Cook Time

2 hours

Servings

people MetricUS Imperial

Ingredients

• 10-12 chicken thighs skin on
• 1/2 cup olive oil extra virgin
• 6 chorizo sausage
• 1 pod garlic diced
• 2 yellow onions diced
• 1 (28oz) can whole tomatoes skinless, drained and hand-crushed
• 3 tbsp chipotle peppers in adobo sauce *see below for substitute
• 2 lbs rice spanish calaspara
• 1 1/2 tsp saffron threads
• 6 cups chicken stock
• 10-12 jumbo shrimp de-veined with shells on
• 2 dozen clams littleneck
• 1 bunch parsley remove a handful for garnish
• lemon wedges, for garnesh
• kosher salt to taste
• Pepper freshly ground, to taste

Chicken Marinade

• 2 1/2 tbsp oregano dried
• 3 tbsp paprika sweet
• 2 tbsp chipotle peppers in adobo sauce (add more to make it spicier)
• kosher salt to taste
• Pepper freshly ground, to taste

* Adobo Sauce (by Emeril Lagasse) - Use this recipe if you can't find the can at your grocery store

• 4 kashmiri chilies or mexican ancho chilies
• 2 green chilies
• 1/2 cup water
• 2 tbsp yellow onions from above ingredient
• 3/4 tsp garlic from above ingredient
• 1 1/2 tsp kosher salt
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 1/8 tsp allspice
• pinch clove powder
• 1/2 cup vinegar

Course Entree Cuisine Spanish Prep Time 15 minutes Cook Time 2 hours Servings people MetricUS Imperial Ingredients 10-12 chicken thighs skin on 1/2 cup olive oil extra virgin 6 chorizo sausage 1 pod garlic diced 2 yellow onions diced 1 (28oz) can whole tomatoes skinless, drained and hand-crushed 3 tbsp chipotle peppers in adobo sauce *see below for substitute 2 lbs rice spanish calaspara 1 1/2 tsp saffron threads 6 cups chicken stock 10-12 jumbo shrimp de-veined with shells on 2 dozen clams littleneck 1 bunch parsley remove a handful for garnish lemon wedges, for garnesh kosher salt to taste Pepper freshly ground, to taste Chicken Marinade 2 1/2 tbsp oregano dried 3 tbsp paprika sweet 2 tbsp chipotle peppers in adobo sauce (add more to make it spicier) kosher salt to taste Pepper freshly ground, to taste * Adobo Sauce (by Emeril Lagasse) - Use this recipe if you can't find the can at your grocery store 4 kashmiri chilies or mexican ancho chilies 2 green chilies 1/2 cup water 2 tbsp yellow onions from above ingredient 3/4 tsp garlic from above ingredient 1 1/2 tsp kosher salt 1/2 tsp oregano 1/2 tsp thyme 1/2 tsp cinnamon 1/2 tsp cumin 1/8 tsp allspice pinch clove powder 1/2 cup vinegar

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Instructions

1. Rinse the chicken pieces and pat dry. Rub the chicken marinade all over the chicken pieces and marinate overnight, covered.
2. Heat the olive oil in a paella pan or a large flat pot over high heat.
3. Place the chicken in the pan, skin-side down and brown on all sides, turning often. In the same pan, add the chorizo and sauté until browned. Remove the chicken and sausage to a platter lined with paper towels.
4. Return the pan to the stove and lower the heat to medium. Sauté the garlic, onions, parsley, tomatoes and the rest of the chipotle peppers and cook until the mixture caramelizes a bit. Add salt and pepper. Add in the rice, and stir all the ingredients in the pan together with the rice. Add the saffron and chicken stock to the rice and simmer for 15 minutes, gently moving the pan around so the rice absorbs the liquid. Do not cover the pan.
5. Push the chicken and chorizo into the rice (do not stir) and cook for another 10 minutes.
6. Push the shrimp and clams and gently shake the paella to make sure all the pieces soak in the broth, with the lid on now for 10 minutes (until the broth evaporates and the paella looks fluffy and moist). Periodically, spoon the sides of the pan to make sure the rice doesn’t stick.
7. Allow to rest off the heat for 5 minutes.
8. Garnish with parsley and lemon wedges.

   

Recipe Notes

Do not stir the paella after adding the chicken broth as you want the rice to have a toasted/burnt bottom, which is called socarrat.

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