Paella
Set aside for garnish:
1 cup frozen peas, thawed
1 red bell pepper, roasted or grilled, peeled, seeded, and cut in julienne strips
1 lemon, cut in 8 wedges
1/4 cup olive oil |  |
For the main dish:
1 tablespoon salt
1 tablespoon Spanish paprika
1 1/2 teaspoon black pepper
1 1/2 teaspoon dried oregano
4 boneless, skinless chicken thighs, each cut into 4 pieces
1/2 lb. chorizo sausage
1/2 Spanish onion, diced
4 garlic cloves, minced
1 teaspoon saffron threads
6 cups hot stock or water
3 cups Arborio or Valencia rice
24 clams
24 mussels
1 lb. Squid, cleaned and cut into rings
1 lb. Shrimp (16-20 size), peeled and deveined (tails may be left on)
Heat oil in large skillet or paella pan. Combine the salt, black pepper, oregano and paprika and season the chicken thighs. Brown the chicken in hot oil. When almost cooked through, add chorizo and continue cooking until chorizo is browned. Remove chicken and sausage from the pan. Cut sausage in 1/2" slices. Sauté the onion and garlic until softened and onion starts to caramelize.
In a separate pan, add saffron to hot stock to steep. Add the rice to the onions and stir to completely coat the grains. Stir in the stock, bring to a boil, then turn down heat. Simmer for 15 minutes. Add the cooked chicken, chorizo, and seafood, pushing each piece down into the rice. Cook an additional 8-10 minutes until the liquid is absorbed and mussel and clams shells open. Garnish with peas, red pepper strips, and lemon wedges.
Note: In a true paella, the bottom of the rice forms a lightly browned crust called "socarrat".
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Baking
