Paella

Paella
  • Difficulty:

    3
  • Prep Time:

    30m
  • Total Time:

    1h
  • Servings:

    7

Description

With chorizo, pancetta, chicken thighs and an abundance of seafood, paella has something for everyone. Preparation is simple, too. Despite the long list of ingredients, paella only needs about 30 minutes of prep time. Paella also allows for on-the-fly improvisation. If you don't have pancetta, substitute bacon; if little neck clams aren't available, substitute razors; and if you prefer chicken breasts over thighs, you can make the substitution without changing the cooking technique.

Ingredients

  • 2 Tbsp. olive oil
  • 6 chicken thighs, skin on
  • 1 cup Iberico chorizo, ¼” thick slices
  • ½ cup pancetta, diced
  • 3 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cups Calasparra (Spanish short-grain) rice
  • 1 pinch chili flakes
  • ½ Tbsp. smoked paprika
  • ¼ cup dry white wine
  • 4 cups chicken stock
  • ¼ tsp. saffron threads
  • Pinch of kosher salt
  • Pinch of freshly ground pepper
  • 12 small clams
  • 1 cup peas
  • 4 large tomatoes, seeded and diced
  • 10 large prawns, in-shell
  • ½ lb. calamari, chopped
  • 1 bunch parsley, roughly chopped
  • Special Equipment: Paella pan, 18”-20”

Directions

  1. On the stove, heat the olive oil in the paella pan over medium heat. Brown the chicken thighs in the pan and set them aside. Add the chorizo and pancetta.
  2. Fry the pancetta and chorizo until crisp, about 12 minutes. Add the minced garlic, onion and red pepper. Cook until soft, about 5 minutes.
  3. Add the Calasparra rice to the pan. Stir until the rice is coated. Add the chili flakes, paprika and wine to the pan.
  4. When the wine starts to simmer, add the chicken stock and saffron, along with one pinch each of kosher salt and pepper. Return the chicken thighs to the pan when the liquid starts to simmer again. Cook the chicken thighs for 8-10 minutes.
  5. Add the clams hinge-side down to the pan, then add the peas and tomatoes. Cook the paella for another 10 minutes.
  6. Add the clams hinge-side down to the pan, then add the peas and tomatoes. Cook the paella for another 10 minutes.
  7. Add the parsley and stir. Serve the paella hot with lemon wedges on the side.
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