One-Pot Wonders

Paella

by:
November 24, 2009
3.7
3 Ratings
Paella
  • Serves 6 to 8
Author Notes

I have been making Paella for years. It is always a hit when I serve it and thoroughly enjoyed. I originally was inspired by watching my grandmother make it years ago. She would be so meticulous , making sure that the sequence with which each item was cooked was never changed. And then before you knew it, the aromas of the saffron, the chorizo, and peppers would fill the entire house and you'd swear you were in Valencia, Spain, where Paella originated. Though inspired by her, over time I have made this my own with the addition of white wine, garbanzo beans, the anise liquor, and the use of shrimp shells to create a seafood/chicken broth. I miss my grandmother; however, she left me with great memories that come back to life each time I make this wonderful dish. —nonchefnick

What You'll Need
Ingredients
  • 5 Boneless and skinless chicken thighs, cut in quarters
  • 1 lb of pork, cut in 1 inch pieces (does not have to be an expensive cut)
  • 3 links of Chorizo saussage, cut in 1/2 inch slices (ask your butcher)
  • 24 fresh clams in their shells
  • 18 fresh mussels in their shells
  • 1/2 lb of sea scallops, cut in half
  • 1/2 lb of unshelled medium sized shrimp
  • 10 to 12 crab legs or claws or 6 to 8 jumbo prawns unshelled and heads on
  • 1 medium red bell pepper, chopped
  • 2 medium red tomatoes, seeded and chopped
  • 2 medium yellow onions, chopped
  • 6 cloves of garlic, chopped
  • 1/2 cup of pitted green olives cut in halves
  • 1/2 cup of pitted black olives cut in halves
  • 1 cup of thawed frozen baby peas (or green beans, cut and parboiled)
  • 1 cup of garbanzo beans (this is unique to my recipe and have found that it works)
  • 1/4 cup of chopped parsley
  • 3 cups of rice (either Bomba or Calasparra)
  • 6 cups of chicken broth
  • 1/2 cup of dry white wine
  • 1/4 cup of olive oil
  • 3 tablespoons of anise liquor (Pernod, Ricard, or Uozo)
  • 1/4 teaspoon of Spanish smoked paprika
  • 1 teaspoon of saffron threads
  • 3 tablespoons of pimientos
  • 6 to 8 lemon wedges (for garnish)
Directions
  1. Before you start cooking, make sure that all your prep work is done. This includes chopping, slicing, and the following. Shell the shrimp, leaving the tails on.
  2. Put the shells in a medium size pot and add the chicken broth.
  3. Bring broth to a boil, lower heat to low and let simmer for 15 minutes. After 15 minutes, remove the shells and discard.
  4. Add the saffron and paprika to the broth, cover pot, and keep on warm heat, but do not boil or simmer, just keep it warm. Preheat your oven to 325.
  5. Pour the olive oil in your paella pan and heat oil on high. Saute your chicken and pork until golden brown. Remove from heat and set on a platter. Cover to keep warm
  6. Now saute your chorizo on medium high for about 5 minutes. Add your onions, peppers, and garlic, and saute until onions get translucent.
  7. Now add your shrimp and saute for about 2 minutes. Remove the shrimp and put them in the platter with the chicken and pork.
  8. Stir the onions and peppers and add the anise liquor, then the white wine to deglaze.
  9. Now add the rice and stir well so rice is nicely coated. Next, add the chicken broth to the rice and stir well.
  10. Add the parsley, garbanzo beans, peas, olives, tomato, and pimientos and stir well. Bring to a boil and cook uncovered for 10 minutes over medium high heat. Stir on occasion so rice doesn't stick to bottom of pan.
  11. Now add the chicken and pork back to the pan, bury the scallops and shrimp in the rice, place the mussels and clams into the rice face up, and place in the oven uncovered.
  12. Cook in the oven for about 20 minutes, checking after about 15 minutes to make sure rice is nearly done. You want it to be al dente at that point, not crunchy. If you feel you need a little moisture, you may add 1/4 cup of stock, but it's doubtful you will need to. After 20 minutes, remove from oven and let set on stove top loosely covered with foil for about 15 minutes.
  13. Garnish the edges of the pan with the lemon wedges and a bit more parsley sprinkled over the top. This dish is well accompanied with a nice pitcher of chilled red Sangria. To prepare the Sangria, add 3 parts red wine, 1 part 7 UP, 1 part orange juice, 2 oranges cut in eighths, 2 lemons cut in eighths. Stir, refridgerate for about an hour. Finish dinner with some sliced pineapple and a shot of 43 served in a brandy snifter. Enjoy your fabulous dinner !!
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9 Reviews

Katie K.
Katie K. May 14, 2020
I didn’t see any instructions on the crabs legs.... Can you explain your process? Thanks!
 
Pamela's K.
Pamela's K. May 1, 2011
Cooking this tonight! This looks absolutely amazing with the crab on top! I am so excited to try this!
 
Pamela's K.
Pamela's K. May 2, 2011
This was my first go at cooking Paella, and it turned out beautifully! Thank you for such a great recipe!
 
pierino
pierino November 24, 2009
Nick, are you ready for a throw down? I do paella myself but I cook it outside over a real wood fire which would be traditional in Valencia so that you get the soccarat bottom to it. I may submit my own in the challenge (snails are involved). Good luck in the challenge!
Pierino.
 
nonchefnick
nonchefnick November 24, 2009
Challenges do not worry me. Please understand however, that I didn't know this contest was a pissing contest LOL. My grandmother whom I got the inspiration from was Catalan and I guess I picked up some of her techniques.

I don't have the privilege of starting a wood burning fire outside and cooking up a storm; however, you might want to check this link about Felicia Sorensen and what she said about my Paella. I'm not ashamed of mine in the least. The link is http://nonchefnick.blogspot.com/2009/11/meet-sikhamani-felicia-sorensen-world.html . Anyway, I welcome the challenge but remember this, The creators of this blog must be able to recreate the recipe in order to make it a finalist. If it is illegal for them to start a wood fire or if they don't have the facilities for it, it prbably wouldn't be selected. I think they're looking for recipes that most people can make in the comfort of their home. Were it me, instead of copying someone else, I'd come up with something original. You seem to be a very knowledgeable cook and you might want to come up with a whole new creation. You'll stand a better chance of pissing the farthest. But in the end it's you choice. Your recipe sounds good and traditional.
 
Loves F.
Loves F. November 24, 2009
Beautiful presentation!
 
nonchefnick
nonchefnick November 24, 2009
Thank you so much! I really appreciate the compliment. Have a very happy Thanksgiving :)
 
pierino
pierino November 25, 2009
Good luck in the competition my friend. Apparently a lot of cooks failed to observe the "no risotto" clause of the contract. I'll award you extra points for incorporating Ricard.
 
nonchefnick
nonchefnick November 26, 2009
LOL.... I know. I even emailed the owners of the site to find out what was up with all the risotto recipes. They said all the risotto entries are automatically disqualified. I don't understand how one finds a way to overlook a minor detail as " NO RISOTTO". Oh well...

Thanks for the kudos on Ricard. It does make a difference with the seafood...