Today would be your lucky day because I’m going to share with you my version of Paella recipe, Here’s what you’ll need.
1 ¼ lb. Boneless, Skinless, Chicken Thighs, cut into large chunks
2 ¼ cups Paella Rice
8oz Spanish Style Chorizo, cut into coins
1 finely diced large Yellow Onion
4 minced cloves of Garlic
5-6 Cups Chicken Stock
¾ cup Canned Chopped Tomatoes
Large Pinch of Saffron
1 tsp. Smoked Sweet Paprika
4 tbsp. Olive Oil
½ cup chopped Fresh Parsley
1 can frozen green peas
Salt and Pepper to taste
For the Seafood,
1 lb. of Large Shrimp, shelled and deveined
1 Dozen Mussels, scrubbed and soaked
1 Dozen Manilla or Little Neck Clams, scrubbed and soaked
Lemon wedges to serve
In an 18” Paella pan, add 2 tablespoon of olive oil and preheat it over medium high heat.
Add the chicken, season with salt and pepper and allow it to cook or until light brown. Here’s some tip, if you’re using is pretty large paella pan, make sure you place the chicken in the center of the pan where it’s the hottest.
Move the chicken to one side, add the remaining olive oil and add in the onion, chorizo and garlic, let those cook for 5 minutes or until the chorizo releases its flavor.
Add the rice and paprika and cook the rice for about a minute. Make sure to stir the whole time so it can soak up some of the flavor.
Add the stock, canned tomatoes and saffron, bring the mixture up to a boil, reduce the heat to low, cover it with a lid, and cook the mixture for about 15 minutes or until the rice is just about fully cooked.
Remove the cover from the pan and at this point arrange your seafood on top of the rice, making sure to tuck the mussels and clams in the mixture and scatter the green peas all over the top.
Cover the pan once again and let the mixture cook for about 10 minutes or until all the shellfish are fully cooked. Rotate the pan all way through so that they’ll cook evenly.
Turn the heat to high, season with salt and pepper, and let the mixture cook for about a minute or until the rice starts to brown on the bottom and gets nice and toasty.
Stir and season it with parsley, arrange some lemon wedges on the top and serve right away!