Paella
Paella
A paella pan is needed for this recipe. We purchased an outdoor propane system with pan from the Spanish Table in Seattle.
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Ingredients
- 3 pounds chicken cut into pieces
- 1/4 cup extra virgin olive oil
- 2 chorizo sausages sliced
- salt and pepper
- 1 Spanish onion diced
- 4 cloves garlic chopped
- 1 cup flat leaf parsley chopped
- 1 15 ounce can whole tomatoes drained and hand-crushed
- 4 cups Paella rice
- 6 cups warm water
- generous pinch saffron threads
- 1 pound shrimp peeled and deveined
- 1/2 cup frozen peas
Spice Mix
- 1 tablespoon paprika
- 2 teaspoons dried oregano
- salt and pepper
Instructions
- Mix the spice mix ingredients and coat the chicken pieces, refrigerate chicken for an hour.
- Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides. Add additional salt and pepper. Remove from pan and reserve.
- In the same pan, make a sofrito by sauteing the onions, garlic and parsley. Cook for 2 to 3 minutes on medium heat. Add tomatoes and cook until mixed, about 5 to 10 minutes. Fold in the rice and stir fry to coat the grains. Pour in water and simmer for 10 minutes stirring occasionally. Add chicken, chorizo and saffron. Add the shrimp and peas on top, cover with tin foil and let it cook for 15 minutes. Remove from heat and let sit, still covered, for at least 5 minutes.