Spanish Paella

Many people believe Paella is the national dish of Spain, but it really is from the Valencia region. Making a caramelized rice, or socarrat, is key to a good paella, and it is best to use short grain rice, like bomba. There are as many different versions of paella as there are Spanish chefs, some with only an assortment of fish and others with only meat. This recipe combines some seafood with some meat, and a lot of spices. Paella is a communal meal, which makes it perfect when you have a lot of guests to feed or you are like me and like a lot of leftovers. This version of a classic Spanish dish is straightforward to make, but does require 24 hour advanced prep. Once you start cooking the paella, it only takes about 30 minutes to be ready to serve.

Ingredients

  • 2 lbs chicken thighs – cubed
  • 1 lb Chorizo – crumbled
  • 1 lb large shrimp – peeled and deviened
  • 2 cups short-grain rice – uncooked
  • 1/2 bunch Italian parsley – chopped
  • 32 oz Chicken Stock
  • 2 lemons – zested
  • 1 White onion – diced
  • 1 Bell pepper – diced
  • 2 TBL Olive oil – divided
  • 3 Garlic cloves – crushed
  • 1 tsp crushed red pepper flakes
  • 1 bay leaf
  • 1 pinch Saffron threads
  • Chicken Marinade – start 24hrs before serving
    • 1 TBL Paprika
    • 2 TBL olive oli
    • 2 tsp dried oregano
    • Salt and pepper

Process

  1. Mise en Place – measure and prepare ingredients prior to starting
  2. Mix marinade and cube chicken – marinade in fridge up to 24 hours before cooking.
  3. In one pan,
    1. Heat 2 TBL olive oil. Add garlic, red pepper flakes and rice. Cook for ~3mins, coating rice with oil.
    2. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zests.
    3. Bring to a boil, then reduce to simmer for 20 mins.
  4. Meanwhile in another pan
    1. Heat 2 TBL olive oil on med, then stir in marinated chicken and cook for 5 mins.
    2. About 2 mins in, add the onion.
    3. At 5 mins, add the bell pepper and chorizo and cook 5 mins.
    4. Add shrimp and cook until both sides are pink, just a couple of minutes.
  5. To serve, spread rice mixture onto large tray and top with meat mixture.
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