Paella


Everyone loves a paella. It’s mum’s birthday and I thought…why not? And I cant wait to use my newly bought paella pan with stand. The burner cooks the paella evenly and I wont need to shift it aŕound over the stove.

I usually estimate around 1/2 cup rice per persons. 1 cup rice to 2 cups water and you could add more if you feel that the paella needs more as you cook. You could add more water if the rice needs more to cook but you cant remove if you realise you added too much. You get what I mean….

Lets get started.

Ingredients: Serves 8
For the Chicken
2 tablespoon sweet or smoked paprika
4 teaspoons oregano
10 chicken thigh or drumstick 

For the Paella:
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
2 white/yellow onion, diced
8 garlic cloves, chopped
Parsley leaves, chopped, reserve some for garnish
2 cans whole tomatoes, drained and hand-crushed
5 cups short grain Spanish rice
8 cups water, warm
Generous pinch saffron threads (add this to some of the water that you are going to use for the rice)
2 dozen clams, scrubbed
10 jumbo shrimp, peeled and de-veined
2 capsicum, cut into small cubes
Lemon wedges, for serving

Directions:
You would need a Large paella pan or wide shallow skillet
1. Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

2. Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. We want the oil left behind by the chorizo.

3. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and leave it aside.

4. In the same pan, make a sofrito. Saute the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld.

5. Add in the rice and stir-fry to coat the grains. Pour in water (including the cup you had added the saffron in) and simmer for 10 minutes, gently moving the pan around (if you are doing it over the stove) so the rice cooks evenly and absorbs the liquid.

6. Add chicken and chorizo. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook.

7. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes.

8. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it’s about done

9. Remove from heat and rest for 5 minutes. Garnish with parsley and lemon wedges.

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