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
Test Kitchen Notes
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
chorizo or andouille sausage, cut in 1/2 inch slices
chicken (I used boneless thighs), cut in 1-inch cubes
cloves garlic, mashed or minced, divided
saffron, powdered in a mortar
kosher salt and freshly ground black pepper
olive oil, divided
fresh green beans, broken in 1/2 inch pieces
1 1/2 cups
artichoke hearts, quartered
finely diced tomato, drained
1 1/2 cups
Arborio or Bomba or other short-grain, glutinous rice
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!
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!