Spanish Paella
Week of 03/30/20 to 04/05/2020 Please note: This was recipe was instructed via online
Servings Prep Time
4-6 15minutes
Cook Time
35minutes
Servings Prep Time
4-6 15minutes
Cook Time
35minutes
Ingredients
For Chicken:
  • 1tbps smoked paprika
  • 2tsp oreganoas more if desired
  • 3pounds Chicken breastcubed
Paella:
  • 1/4cup olive oil
  • 2-3 Spanish chorizo or sausagesthickly sliced
  • 1/4tsp Salt and black pepperadd more to taste
  • 2 oniondiced
  • 5 garlic clovesminced
  • 1/2 Bunch flat leaf parsley leaveschopped reserve some for garnish
  • 1 can whole tomatoesdrained and hand-crushed, 15-ounce
  • 5cups short grain Spanish or Arborio rice
  • 7cups warm wateror use veggie/chicken stock
  • pinch generous saffron threads
  • 1pound jumbo shrimppeeled and de-veined (optional) 3/4 cup sweet peas, frozen
  • 1 dozen littleneck clamsscrubbed (optional)
  • 1 red bell pepperjulienned
  • Lemon wedgesfor serving
  • 2-3tbsp bacon fatoptional
  • 1small can can diced green chilis
Instructions
  1. Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator. (chicken can still be cooked without marinating)
  2. Heat oil in a paella pan over medium-high heat. In the same pan, make a sofrito by sautéing the onions, garlic, red pepper, and parsley. Cook for 2 or 3 minutes on a medium heat. Add chorizo and cook until browned. Add chicken and brown on all sides, turning with tongs/ spatula. Add salt and freshly ground pepper. Remove from pan and reserve.
  3. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 5 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams, shrimp and tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15-20 minutes. When the paella is cooked, and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it’s perfect. Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.
  4. *The ideal paella has a toasted rice bottom called socarrat.