PAELLA
Byashleychasesdinner
Test Kitchen-Approved
- Serves
- 8
This recipe was inspired by my mother's friend who made this recipe often. She was a Spanish/French teacher and a wonderful cook. I was always so in awe of her because the way she cooked seem so exotic to me as a child. I made a few adaptions with the ingredients, but find the flavors of this dish take me right back to that feelings of awe I had as a child. - ashley_samuel_pierson
Ingredients
- 8 chicken legs
- 1 pound extra large shrimp - deveined and shells removed
- 1 pound chorizo sausage
- 1 teaspoon Spanish smoked paprika
- 3 medium tomatoes - chopped
- 8 cloves garlic- minced
- 6 cup chicken stock
- 1/2 teaspoon saffron threads- crumble threads and add to a few onces of hot water to release flavor and color
- 6 tablespoon dry white wine
- 2 tablespoon fresh lemon juice
- approx. 1/2 cup Olive oil for stir frying ingredients
- 1 red bell pepper- cut into 1 inch strips
- 1 green bell pepper- cut into 1 inch strips
- 2 1/2 cup Spanish short grain rice, or Arborio rice
- 1 bay leaf
- 2 scallions- chopped
- 1/2 cup fresh or thawed frozen peas
- 1 teaspoon ground black pepper
- chopped parsley for garnish
- Accompaniment: fresh lemon wedges
Featured Video
PAELLA
This is a paella with the perfect balance of flavors. Rich, moist rice; spicy chorizo and shrimp with just the right amount of heat; and the hint of smokiness from the paprika work together to make this a delicious dish. Beautiful to entertain with! - Jennifer
Directions
- Step 1
Once shrimp are deveined and shells removed, sprinkle with 1/2 teaspoon sea salt. Set aside.
- Step 2
Roast chicken legs in 450 degree oven until legs reach at internal temp of 160 degrees. Once done, set aside.
- Step 3
In a small bowl, sprinkle paprika over chopped tomatoes.
- Step 4
In a seperate small bowl, mix minced garlic with 1 teaspoon sea salt. Make paste consistency.
- Step 5
Bring stock to a simmer in a 3 quart sauce pan, cover and keep at a bare simmer.
- Step 6
In a seperate small bowl, mix together wine, saffron ( and liquid), and lemon juice.
- Step 7
Add olive oil to paella pan over moderately high heat and stir fry chorizo sausage for 8 minutes or until done. Transfer to platter.
- Step 8
Add shrimp, stir frying in pan for 3 minutes per side. Transfer to a platter with sausage.
- Step 9
Add 2 tablespoons oil to pan and stir fry peppers for 2 minutes. Stir in garlic paste and stir fry for 1 minute. Add tomatoes and stir fry for 1 minute.
- Step 10
Add rice and stir to evenly coat ingredients.
- Step 11
Measure hot stock to ensure it measures 6 cups, add water if necessary.
- Step 12
Stir stock, wine mixture, and bay leaf into rice.
- Step 13
Bring to a boil over high heat, stirring constantly but gently. Look for rice to appear more on surface, and when the spoon would leave a path exposing the bottom of the pan when pulled through the mixture. ( About 5 to 7 minutes)
- Step 14
Remove pan from heat and stir in shrimp, chorizo sausage, scallions, peas, black pepper and a pinch of salt. Lay chicken legs decoratively around on top.
- Step 15
Bake, uncovered at 450 degrees, about 15 to 20 minutes.
- Step 16
Look for edges to form a golden crust and almost all liquid to be absorbed.
- Step 17
Take pan from oven and cover with tin foil. Let stand for 10 minutes. The rice continues to cook and will be perfectly cooked.
- Step 18
Sprinkle top of dish with chopped parsley. Garnish with lemon wedges.
- Step 19
Place in middle of your table. Enjoy.