Paella Valenciana

INGREDIENTS

  • 1 chorizo sausage (cured)
  • 2 boneless chicken thighs
  • 8 shrimp
  • 20 mussels
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced 
  • 1 cup green beans
  • 1 cup Bomba rice 
  • 2 red peppers
  • 1 cup cherry tomatoes, halved
  • 1 rosemary sprig
  • 1 tsp smoked paprika
  • Saffron
  • 3 cups chicken stock + water
  • Lemon wedges
  • Smoked paprika for sprinkling

METHOD

  1. Soak the saffron in warm water.  Grill the red pepper, turning every 10 minutes or so until skin has blackened.  Place in pot to cool to room temperature.  Peel the blackened skin and remove seeds and stem.  Slice into 1/4 inch pieces
  2. Grill the chicken pieces, skin side down.  Remove crispy skin and eat as a snack.  Slice the chicken into bite-sized pieces.  Heat the oil in the paella pan over medium heat, add shrimp and cook until almost done.  Transfer to a plate.   Cook the chorizo, and then add the onions and garlic and cook until soft and translucent, 4-5 minutes. Add the green beans and cherry tomatoes and cook for a couple of minutes. Squish the tomatoes to release the pulp
  3. Add the paella rice, chicken broth, saffron and water.  Remember the cardinal rule: DO NOT STIR. Once the mixture begins to bubble, position the chicken pieces, shrimp and mussels in the pan and then top with the red peppers. Place some sprigs of rosemary on top. Simmer uncovered for about 20 minutes or until the rice is done, rotating the pan as needed to cook the rice towards the rim of the pan
  4. Sprinkle with some smoked paprika and serve with lemon wedges

NOTES

  • Loosely based on a recipe by Daring Gourmet
  • At the end of the cooking you can increase the heat for a few minutes to further caramelize the socarrat, the crispy golden-browned bottom.  I've not yet been able to do this successfully

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