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Author Notes: This is a riff on a Paella Valenciana recipe I found in the New Spanish Table cookbook, altered a bit here and there, notably in the substitution of chorizo and chicken for snails and rabbit. I've since made it with a bag of frozen mixed veggies instead of the fresh green beans and limas, and I use Arborio rice because it's hard for me to find Bomba here. So, with the changes, it becomes Paella Manantiales Calientes (Paella Hot Springs) instead. This is a great cool-weather dish, perfect with a bottle of tempranillo and a good crusty bread and some Manchego! - Kayb - Kayb
Food52 Review: So I have gone from making paella once every five years to five times in three weeks! I really hit my stride making this recipe because Kayb has great instructions, delicious ingredients and a dinner party-worthy result. I really enjoyed making this recipe. I used chorizo and loved its spiciness. The fresh green beans amazingly kept their crunch and the artichoke hearts and tomatoes added a little bite of acid. I loved the flavors of this paella and will definitely "save" and "print". I'm now a "fan"! – dymnyno - The Editors
- 1 pound chorizo or andouille sausage, cut in 1/2 inch slices
- 1 pound chicken (I used boneless thighs), cut in 1-inch cubes
- 6 cloves garlic, mashed or minced, divided
- 1 tablespoon smoked paprika
- 1/4 teaspoon saffron, powdered in a mortar
- kosher salt and freshly ground black pepper
- 4 tablespoons olive oil, divided
- 1 cup lima beans
- 1 cup fresh green beans, broken in 1/2 inch pieces
- 1 1/2 cups artichoke hearts, quartered
- 1 cup finely diced tomato, drained
- 1 1/2 cups Arborio or Bomba or other short-grain, glutinous rice
- 5 cups chicken broth
- Sprinkle the chicken with half the paprika and garlic, and set aside while you gather and prep everything else.
- Put chicken stock on to simmer, and add powdered saffron. Preheat oven to 425.
- In a large, flat bottomed fryer or paella pan over medium high heat, saute the chicken in half the olive oil until no pink shows. Add the sausage and saute until it starts to brown.Add the veggies, and saute until they, too, start to brown. Push the mixture to the outside edges of the pan, where it's cooler.
- In the center of the pan, add remaining oil and garlic, and saute until it's fragrant. Add paprika and tomatos. Cook until tomatos begin to break down. Stir everything together and add the rice, stirring to coat it nicely with pan juices.
- Add four cups of simmering chicken stock. DO NOT STIR! Cook, uncovered, until liquid is just above level of rice and veggies (5-7 minutes). Move to oven and bake for 15 minutes, uncovered, adding more stock if top starts to look dry.
- Remove from oven and cover, and wait 20 minutes for flavors to blend and for the rice to finish steaming tender. (Note: This is the ideal time to open a bottle of Tempranillo and sit down with it, some Manchego and a tad of honey to whet your appetite!
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