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Author Notes: This recipe was inspired by a mix of a few other paella dishes I've collected through the years but really contains the ingredients my husband and I prefer-chicken, chorizo and shrimp. The biggest tip with this paella, as with most, is to steep the saffron broth and simmer the sofrito for hours to obtain the deep flavor that makes paella so wonderful. —thedabble
Serves 8 to 12
- 1/2 tsp saffron
- 1 lb. boneless, skinless chicken thighs
- salt and pepper to taste
- 15 medium shrimp, peeled and deveined
- 1/2 cup extra-virgin olive oil
- 3 ounces dry-cured Spanish chorizo
- 1 tbsp tablespoons smoked paprika
- 3 cloves garlic, minced
- 2 bay leaves
- 3 medium tomatoes, minced
- 1 small onion, minced
- 2 tbsp dry white wine
- 7 cups chicken broth
- 2 1/2 cups Arborio rice or other short-grain rice
- 7 ounces jarred artichoke hearts, quartered
- 8 ounces fresh or frozen peas
- 3 jarred roasted red peppers, torn into 1?2? thick strips
- 1/4 cup green olives with pimentos, chopped
- 1 tbsp cilantro, chopped
- Place the saffron and 1?4 cup hot water in a small bowl- let sit for 15 minutes. Season the chicken and shrimp with salt and pepper.
- Heat oil in a large paella pan or large shallow skillet over medium heat and add the chicken, shrimp and chorizo. Cook, turning occasionally, until browned, about 7 minutes.
- Be sure that the shrimp are not overcooked, remove them from the pan before they are completely cooked.
- Transfer the shrimp to a plate, leaving meats in the pan.
- Add the paprika, garlic, bay leaves, tomatoes and onions, cook, stirring often, until onions soften, about 8 minutes. Add reserved saffron mixture (with water), wine and broth, season with salt; bring to a boil over high heat.
- Reduce the heat to a simmer for at least 20 minutes and up to an hour. The longer this sofrito simmers, the richer the flavor in the end. I simmer mine on low for at least an hour.
- Sprinkle in rice, distribute evenly, add the quartered artichokes, peas, green olives and peppers.
- Cook, without stirring, until rice has absorbed most of the liquid, 10–12 minutes. Reduce the heat to low, add reserved shrimp; cook, without stirring, until rice has absorbed the liquid and is al dente (firm but not hard), 5 to 10 minutes more.
- Remove pan from the heat, remove the bay leaves, cover with aluminum foil and let sit for 5 minutes before serving. Add the chopped cilantro over the top and serve.
- This recipe was entered in the contest for Your Best Paella