Ingredients
- 1/2 cup uncooked Valencian Rice per person or I /3 cup if using Bomba
- 1 cup chicken stock per person
- 5 threads saffron per person dissolved in a little white wine
- 4 tablespoons, or more, olive oil, to cover bottom of pan
- I piece of chicken such as a thigh, per person
- 1/2 to 1 soft chorizo, such as Bilbao or Palacios, per person
- 1/2 teaspoon Spanish sweet pimentón (paprika) per person
- 1 clove garlic per person, minced
- 1/4 cup chopped onion per person
- 1/8 cup grated tomato (cut in half, grate and discard the skin) per person 2 shrimp or prawns per person
- 2-4 small clams and/or mussels per person
- Red piquillo peppers cut in strips
- Artichoke hearts, green beans, or peas
- Cooked white Spanish beans such as alubias de la granja or judión lemon wedges for garnish
- Salt to taste
Instructions
- Heat stock in a separate stock pot.
- Crush saffron and add it to stock or a little bit of white wine.
- Heat paella pan over medium heat, add olive oil and fry chicken until it begins to brown.
- Next add garlic and onions and saute until translucent. Add chorizo and cook until heated.
- Add the rice, stirring until well coated with oil.
- Add the paprika and grated tomato. Stir while cooking for a few minutes.
- Add saffron flavored wine and hot stock.
- Bring to a boil while scraping the bottom of pan. Now the rice should be level and you will not need to stir from this point on.
- Adjust the heat to maintain a nice simmer. When the rice has absorbed a good amount of liquid but still has ax soupy appearance add the mussels or clams.
- Once the rice is cooked add the shrimp or prawns tucking them down into the rice, then the piquillo peppers, artichoke hearts, green beans and peas.
- During this time the rice should be caramelizing on the bottom of the pan or creating what is called the socarrat.
- It will make a faint crackling sound and smell toasty sweet but not burnt.
- Set aside to “rest” for 5-10 minutes.
- Sprinkle with chopped parsley, garnish with lemon wedges and serve.