Serving: 4-6 People ; Time: 2 hrs and 3o minutes
· 4 Cups of Bomba Rice. Calasparra or Short Grain Rice
· 1 pounds of Medium Frozen Shrimps
· 1 Dozen littleneck clams, scrubbed
· 1 Dozen mussels, scrubbed
· 1- 3 pound Frying Chicken – cut into pieces or 4- 8 Combination Chicken Thighs & Drumsticks
· 2 Spanish Chorizos, casings removed.
· ½ cups frozen peas
· ½ pound French Green Beans; trimmed and cut into 1 1/2-inch pieces
· 1 onion, chopped
· 4 Garlic Cloves- crushed
· 2 large tomatoes- 1- (150z) Can of Whole tomatoes, drained and crushed.
· 1/2 Jar of Piquillio Peppers or 1 Red Peppers julienned
· 1 tablespoons saffron or generous pinch
· 3 tablespoons of pimentón paprika (Smoked Paprika)
· 1/2 Teaspoon Oregano
· ½ Teaspoon Rosemary
· 1 Teaspoon Thyme
· Sea salt and freshly ground black pepper
· 1 sprig of Fresh Parsley
· ¼ cup olive oil
· * Bomba Rice NEEDS MORE STOCK- 12 cups ( 3 Quarts) of homemade or store-bought chicken stock
· * If using Short Grain Rice = 8 Cups ( 2 Quarts ) of homemade or store bought chicken stock.
· ¼ cup white wine
· 1 lemon – cut in wedges
1. Place cut up chicken chunks in a large bowl and add 4 tablespoons olive oil. Sprinkle chicken with Paprika, Rosemary, Oregano and Thyme and 1 teaspoon salt; turn chicken to coat. Cover chicken and let marinate, refrigerated, at least 1 hour and up to overnight.
2. Pour Chicken Broth in a bowl, crush saffron between your fingers and add to broth. Doing this allows the broth to be infused with the saffron giving the paella a very fragrant flavor.
3. Place a 20-inch paella pan with 3-inch sides over desired heat source. Once the oil is hot sear the chorizo . Remove and Reserve.
4. Sear Chicken until well caramelized, about 4 minutes per side. Remove the chicken from the pan and reserve.
5. Take out the Chicken and Chorizo and place aside, leaving the frond of the Chicken and chorizo in the pan.
6. In the same pan, leaving the frond of the chicken and chorizo, sauté the sofrito. Making a sofrito- Spanish mire poix ( onions, tomato and garlic) , add onions sauté until they are translucent, then, add half of the garlic and then the tomatoes sweat until they are caramelized. Sweat the sofrito for 5- 10 minutes, until the flavors meld together in a jelly like consistency.
7. Add the rice making a cross in the Paella pan, fold in the rice with the sofrito making sure that the sofrito coats the rice and the flavors of the sofrito meld together.
8. Add the stock along with the white wine to rice mixture. Turn up the heat until it boils, rotating the pan for even cooking, without stirring, as the stock begins to simmer and the rice begins to absorb the stock. Continue cooking, rotating the pan often, as the rice swells and absorbs the stock. Cook until the rice is almost tender. Do not mix the rice too much. *If using Bomba rice or Short Grain Rice add the stock to the mixture gradually as you would if you were making a risotto.
9. Add haricort verts or French Green Beans cut in half
10. Give the Paella a good shake, do not stir rice. When you see that the rice is cooked al dente, put the chicken and chorizo back in the pan, tucking the chicken pieces and chorizo neatly inside the rice, give it a bit of swirl with a spoon, but not too much.
11. When the rice starts to fill up the pan, Add the clams and Mussels. Fold into Paella. Arrange mussels around outside edge of pan, pointing up. Mussels are done with they open. If they don’t open discard.
12. Add the shrimps, fold into the Paella, they will cook in 8 minutes, they are done when they are pink.
13. Add the frozen peas for about 5 minutes more fold in as Garnish. Scatter peas on top of paella. (If the liquid evaporates before the rice is tender, add more hot stock.) Cook without stirring, allowing rice to absorb all of the liquid
14. Remove pan from fire and let it sit. Put aluminum foil or tea towels on the Paella, let it sit for 5 minutes.
15. Unfold aluminum; add piquillo peppers as a garnish. If you can’t find piquillio peppers, use julienne strips of red pepper is a nice substitute. Smoke red peppers on a grill with a high flame, when they have black on them they are smoky, take them off put them on a plate or directly put onto Paella like a wheel.
16. Garnish with parsley and lemon wedges.
Voila you have yourself a wonderful Paella that will taste better the next day !
Bueno Provecho !
Turn up the flame for the last 15 minutes to have a nice socarrat, a nice crustiness on the bottom of the paella. Try not to stir rice too much, because it will get funky.
You can find Bomba Rice or Piquillo peppers at Spanish stores or specialty cooking Shops. Bomba rice is best, but if you can’t find it, use short grain rice. It’s best to use Bomba as it absorbs the stock the best, making a flavorful rice. Also, it expands to three times the size.
PLEASE NOTE – IF YOU USE BOMBA RICE, You will need 3 times the liquid.
You can also use artichoke hearts and white beans.
Optional: you may de-seed tomatoes by grating them and then straining them, but it’s not necessary. Being careful not to burn the garlic. You may add green peppers to your sofrito.
You’ll need a 26″ paella pan and a long spoon. If you can’t find a paella pan, a large skillet will do.
Ingredient info: Spanish chorizo, pimentón, and calasparra, Valencia, or bomba rice can be ordered from La Tienda or at the Grove at Little Spain
Recipe Created by Chef Sabrina Rongstad de Bravo