Paella
Makes 10 servings
Classic Paella usually contains multiple varieties of seafood and meat. But to pare down the shopping list, we went with chicken and Spanish chorizo from the meadow, and shrimp from the sea. Read the original post here.
Ingredients
3 tablespoons olive oil
4 chicken thighs, each cut into 4 or more pieces
1lb Spanish chorizo sausage, cut up in 1 inch pieces
Salt and freshly ground black pepper
2 medium onions, diced
1 cup frozen peas
3 cups short-grain white rice
1 pinch saffron (optional)
1 28 oz can crushed tomatoes
1 tbsp smoked Spanish paprika (pimenton)
1 quart chicken stock
1 cup dry white wine
3/4lb pound shrimp, peeled, deveined, and tails removed
4 cloves garlic, minced
In a large cast iron skillet (with significant depth), heat 1 tablespoon of olive oil over medium-high heat. Brown the chicken thighs in batches, being careful not to crowd the pan. Once both sides have a nice golden crust, remove to a plate and repeat with the Chorizo, adding any additional oil as necessary.
Saute the onions in the remaining fat until translucent, scraping up any leftover drippings from the meat. Add the rice and stir to coat in the oil and onions. After two minutes or so, add the wine, and cook until the liquids have evaporated by nearly half, about three minutes. Stir in the tomatoes (and their juices), the shrimp, pinch of saffron, paprika, salt and pepper.
Return the meat to the pan, stir to combine, and cover with the stock, and any additional liquid (water) as needed to submerge the rice mixture. Bring the liquid to a boil and simmer on the stove until the rice is cooked through, about 20 - 30 minutes.
