Recipe: Paella

Paella

Ingredients

 

Spice Mix for chicken, recipe follows

1 (3-pound) frying chicken, cut into 10 pieces

1/4 cup extra-virgin olive oil

2 Spanish chorizo sausages, thickly sliced

Kosher salt and freshly ground pepper

1 Spanish onion diced

4 garlic cloves crushed

Bunch flat leaf parsley leaves chopped, reserve some for garnish

1 (15-ounce) can whole tomatoes, drained and hand-crushed

4 cups short grain Spanish rice

6 cups water, warm

Generous pinch saffron threads

1 dozen littleneck clams, scrubbed

1 pound jumbo shrimp, peeled and de-veined

2 lobster tails

1/2 cup sweet peas, frozen and thawed

Lemon wedges, for serving

Special equipment:

Large wide shallow skillet

Spice Mix for chicken:

1 tablespoon sweet paprika

2 teaspoons dried oregano

Kosher salt and freshly ground pepper

Directions

Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

Heat oil in a paella pan over medium-high heat. Sauté the chorizo until browned, remove and reserve.
Add chicken skin-side down and brown on all sides, turning with tongs.

Add salt and freshly ground pepper. Remove from pan and reserve.

In the same pan, begin  sautéing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat.
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 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid.
Add chicken, chorizo, and saffron. Add the clams and shrimp, 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 minutes.
During the last 5 minutes of cooking, when the rice is filling the pan, add the
lobster tails.
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.

Spice Mix for chicken:

Combine ingredients in a small bowl.

  • 1 tablespoon sweet paprika
  • 2 teaspoons dried oregano
  • Kosher salt and freshly ground pepper

 

Rub the spice mixture all over the chicken; marinate for 1 hour, covered

Credit:: Recipe courtesy of Tyler Florence.

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