Making Paella tonight from a Mark Bittman Recipe, but also referring back to some of my previous creations. Of note, it seems the paella recipes with chorizo and shrimp get the best flavors.
As Bittman says, paella is basically leftovers with risotto. But, its even easier than risotto because you pop it in the oven at 450f and leave it for 15-20 minutes. My favorite approach requires these ingredients:
- 3.5 cups of chicken stock
- Pinch of Saffron threads
- 3 tablespoons of extra virgin olive oil
- 1 medium onion, chopped
- 2 tablespoons of garlic, chopped
- Salt and pepper
- 8 ounces of Spanish Chorizo
- 2 tablespoons of smokes paprika
- .5 cup dry white wine
- .5 cup tomato puree
- 2 cups Aborio rice
- 2 cups peeled shrimp (1 pound)
- 2-3 bone-in chicken thighs with skin
- Parsley for garnish
I’m full already!
- Get the oven hot to 450f. On the stove top, warm the stock with saffron threads. In an oven-safe large pan, get the olive oil hot. Once hot, add the chicken thighs. Get the chicken thighs brown on both sides then add the onion and garlic, seasoning. Once that is soft, add chorizo, paprika, wine and tomato. Bring it all to a boil for 5 minutes.
- Add the rice, stirring it in as evenly as possible. In about a minute, add the warm stock. Lastly, add the shrimp.
- Put the pan in the oven and bake, undisturbed for 15 minutes. Check it at the 15 minute mark and see how the rice is. If it’s too al-dente, add more stock or water and let cook for another 5 minutes. Otherwise, turn off the oven and let the dish sit in the cooling oven for another 10-15 minutes.
- Remove from the oven, sprinkle with parsley. You can also put the dish on heat for a few minutes and get a bit of a crust on the bottom.