Paella
Servings Prep Time
10-12people 15minutes
Cook Time
2hours
Servings Prep Time
10-12people 15minutes
Cook Time
2hours
Ingredients
Chicken Marinade
* Adobo Sauce (by Emeril Lagasse) – Use this recipe if you can’t find the can at your grocery store
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.