Spanish Rice with Chicken, Shrimp, Chorizo and Clams (Paella)
ingredients
all
1 lb of seasonal vegetables
1 lb
1 cup white wine
6 each threads of saffron
salt and pepper
2 lbs chicken thighs
cut into 1 1/2 inch pieces
1/4 cup olive oil
1/2 lb chorizo
sliced
1 each large onion
chopped
8 each garlic cloves
minced
2 each red bell peppers
chopped
2 each tomatoes
chopped
1 each bay leaf
1 tbsp Spanish paprika
4 cups bomba or calasparra rice
1 bunch parsley
chopped
9 cups chicken stock
1 lb shrimp
1 lb clams
juice of one lemon
cookware
  • Paella pan
1
Heat up wine in a pot and add saffron, let lightly simmer for a couple of minutes, blooming the saffron. Turn off heat and let sit.
2
Season the chicken generously with salt and pepper.
3
Heat ¼ cup of olive oil in a large paella pan. Cook the chorizo and chicken thighs together until nicely browned. Remove chicken and chorizo with a slotted spoon and place in bowl. Set aside.
4
In the same pan, sauté the onion and garlic for two minutes then add the tomato and red pepper. Season with salt, pepper and paprika and add the bay leaf.
5
Add the rice and “toast” in pan for about two minutes. Add the wine and let it absorb in rice.
6
Add the stock and half of the parsley to the rice. Let cook for about 10 minutes then add back the chicken and chorizo. After 20 minutes, add the clams, shrimp, vegetables if using, and lemon juice.
7
When rice is cooked, add the rest of the parsley and lightly fluff with a wooden spoon.