Spanish Paella

Paella

• ½ cup olive oil

• 1 onion diced

• 2 cloves garlic minced

• ½ cup Spanish chorizo diced 

• 6 to 8 chicken thighs (one per person, trim fat, season and brown skin side), or use boneless skinless thighs cut in a dice

• 1 ½ cups short grain or pearl rice (increase rice by ½ cup for every additional 2 people, increase liquids and spices accordingly)

• 5 cups chicken broth, more if needed

• 1 cup dry white wine

• 1 teaspoon saffron

• ½ teaspoon cayenne pepper

• 2 teaspoons smoked sweet paprika

• salt and pepper to taste

• Shrimp- 2 per person (depending on size)

• Clams or Mussels- 1 or 2 per person

• 1 cup frozen peas

• 1 red pepper roasted and thinly sliced or use ½ cup jarred red peppers 

• ¼ cup parsley chopped for garnish

• lemon wedges for garnish

Heat olive oil in a 15" paella pan for 6 servings, or in a large frying pan.  Add garlic and onions.  Sauté until onions are translucent.  Stir in Chorizo and cook for a few minutes. Add rice and stir until coated with oil. Add chicken skin side up, nestle it into the rice or stir in cut thighs.  Add spices and seasoning to the wine and pour over the rice and chicken.  Do not stir.  Add one cup of broth and bring to a boil.  Continue cooking, adding broth 1 cup at a time as liquid is absorbed.  Before the last cup of broth is added, add the shrimp and peas.  Cook until the liquid is almost absorbed and the rice is almost done.  Taste rice to check for doneness. Distribute shell fish and peppers evenly over rice.  Add more broth if needed, then cover the pan with a lid or foil until shells have opened.  Or place into a 400-degree oven uncovered. Continue cooking uncovered until all liquid is absorbed and rice on the sides of the pan is a little crispy.  Garnish with parsley and serve with lemon wedges.

Serves 6.