Paella

Lunch Box: Paella – From Start to Finish

Lunch Box: Paella - From Start to Finish

1 T Santo Domingo Pimenton de la Vera* (sweet paprika)

2 tsp dried oregano

Kosher salt and freshly ground pepper

1 (3-#) frying chicken, cut into 10 pieces

1/4 C extra-virgin olive oil

2 Spanish chorizo sausages, thickly sliced*

Kosher salt and freshly ground pepper

1 Spanish onion, diced

4 garlic cloves, crushed

Bunch flat-leaf parsley leaves, chopped, reserve some for garnish

1 (15-oz) can whole tomatoes, drained and hand-crushed

4 C Santo Tomas Arroz Bomba rice* (paella rice)

6 C water, warm

Generous pinch saffron threads

1 # jumbo shrimp, peeled and de-veined

1/2 C sweet peas, frozen and thawed

Lemon wedges, for serving

Special equipment:

Large paella pan or wide shallow skillet*

Combine paprika, oregano, salt + pepper in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

 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, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

            In the same pan, make a sofrito by sauteing the onions, garlic and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5-8 minutes of cooking, add the shrimp, tucking them into the rice. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom (this is called socarrat!), then it’s perfect.

            Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.