Spanish Paella

Name: Spanish Paella
Yield: 4 servings
Cuisine: American
Ingredients: 8 chicken thighs (small-medium); 2 tsp dry thyme; 2 tsp paprika; 1 tsp salt; 1 tsp ground pepper; 5 tbs olive oil; 1 lb Spanish chorizo sausage; 1 red onion (large), chopped; 1 red bell pepper, seeded, cut into 1” pieces; 4 garlic cloves, crushed; 1 can (16 oz.) crushed tomatoes, drained; 1/2 tsp coriander powder; 2 cups Spanish rice, short-medium grain; 1 tsp saffron threads (it’s expensive, but key!); 3 1/2 cups chicken stock (warm); 16 raw medium shrimp, peeled with tails on; 10 oz. firm fish fillet, sliced into 1” pieces; 12 mussels or small-medium clams, cleaned; 1 cup sweet peas (frozen), thawed @ room temp; 1/2 cup fresh parsley, coarsely chopped; 2 lemons, (1 for juice, 1 for garnish for the plates)

Rick M @RickM_PTC

PTC, GA.

A paella pan is ideal when making this Spanish Valencia dish; consisting of chicken, sausage and available seafood ingredients. [In lieu of a paella pan, a very large pan can be used]

This dish can be prepared outdoors (gas grill) or indoors using a large burner on the stove. Near the end of the cooking process you will need a lid to cover the pan - I use a metal pizza pan.

*The ideal paella has a toasted rice bottom, called socarrat. The key ingredient is the saffron threads and other types of seafood can be substituted!

A paella pan is ideal when making this Spanish Valencia dish; consisting of chicken, sausage and available seafood ingredients. [In lieu of a paella pan, a very large pan can be used]

This dish can be prepared outdoors (gas grill) or indoors using a large burner on the stove. Near the end of the cooking process you will need a lid to cover the pan - I use a metal pizza pan.

*The ideal paella has a toasted rice bottom, called socarrat. The key ingredient is the saffron threads and other types of seafood can be substituted!

Rick M @RickM_PTC

PTC, GA.

A paella pan is ideal when making this Spanish Valencia dish; consisting of chicken, sausage and available seafood ingredients. [In lieu of a paella pan, a very large pan can be used]

This dish can be prepared outdoors (gas grill) or indoors using a large burner on the stove. Near the end of the cooking process you will need a lid to cover the pan - I use a metal pizza pan.

*The ideal paella has a toasted rice bottom, called socarrat. The key ingredient is the saffron threads and other types of seafood can be substituted!

A paella pan is ideal when making this Spanish Valencia dish; consisting of chicken, sausage and available seafood ingredients. [In lieu of a paella pan, a very large pan can be used]

This dish can be prepared outdoors (gas grill) or indoors using a large burner on the stove. Near the end of the cooking process you will need a lid to cover the pan - I use a metal pizza pan.

*The ideal paella has a toasted rice bottom, called socarrat. The key ingredient is the saffron threads and other types of seafood can be substituted!

Saved

Ingredients

4 servings

8chicken thighs (small-medium)
2 tspdry thyme
2 tsppaprika
1 tspsalt
1 tspground pepper
5 tbsolive oil
1 lbSpanish chorizo sausage
1red onion (large), chopped
1red bell pepper, seeded, cut into 1” pieces
4garlic cloves, crushed
1 can (16 oz.)crushed tomatoes, drained
1/2 tspcoriander powder
2 cupsSpanish rice, short-medium grain
1 tspsaffron threads (it’s expensive, but key!)
3 1/2 cupschicken stock (warm)
16raw medium shrimp, peeled with tails on
10 oz.firm fish fillet, sliced into 1” pieces
12mussels or small-medium clams, cleaned
1 cupsweet peas (frozen), thawed @ room temp
1/2 cupfresh parsley, coarsely chopped
2lemons, (1 for juice, 1 for garnish for the plates)

Saved

Steps

1

Plate chicken thighs and sprinkle thyme, paprika, salt, & pepper on both sides and let stand for about 10 minutes.
2

Heat the olive oil in a paella pan (or very large fry pan) over medium heat. Place chicken in the pan and brown on both sides for 5 minutes per side.
3

Add the chorizo sausage (whole) to the center of pan and brown for 4 minutes per side. Continue to turn the chicken with the sausage.
4

When the oil begins to turn a mild reddish color, remove the chicken and sausage to a platter and lower the heat (medium-low) and saute the onions and bell peppers for 3-4 minutes.
5

Add the garlic and sauté for just 1 minute then add the drained tomatoes. Cook until the mixture thickens a bit and the flavors begin to meld. Season lightly with salt & pepper and coriander.
6

Fold in the rice with a spoon, stirring a bit to coat the grains. Sprinkle the saffron threads into the rice. Add in the chicken stock and simmer for 10 minutes. Rotate the pan so that the rice cooks evenly and starts to absorb the liquids. Do not cover - do not stir.
7

Add the shrimp and fish pieces evenly around the pan. Add back in the plated chicken and the sausage (now sliced 1/2”). Gently fold things over and stir the mixture lightly 2-3 times.
8

Place the mussels (or clams) evenly around the pan. Let the pan simmer without stirring things - until the rice is al dente, in about 15 minutes.
9

Scatter the peas on top, cover the entire pan with a lid, and cook for 5 minutes. Heat things until the paella looks fluffy and moist... and the mussels or clams have opened.
10

Uncover the pan and drizzle squeezed lemon juice over things. Remove from the heat and add chopped parsley. Discard any mussels or clams that haven't opened. Let the pan rest for a 2-3 minutes.
11

Bring the pan to the table warm. Serve with home-made Sangria (yes!) and baked garlic bread, along with lemon wedges on the plates for a garnish. Enjoy.