Spanish Paella

Spanish Party Paella

My girlfriend Tiffany celebrated her 25th birthday recently.  For her celebration, we had a Spanish-themed party (in homage to her study-abroad experience).  But Tiff is a vegetarian and I was asked to cook for the meat-lovers in the crowd.  Feliz Cumpleanos a ME!

Note: I had to make this in advance for the party, so this recipe is for paella baked to temp.

Time: 1 plus 1/2 hours
Serves: 10

Ingredients:

• 1 package Spanish chorizo sausage, cut into 1/4 inch cubes
• 6 boneless chicken thighs
• 1 pound cooked large shrimp, peeled and tails on
• 1 large green bell pepper, chopped
• 1 medium onion, chopped
• 2 carrots, peeled
• 3 celery ribs, chopped
• 2 tablespoons garlic, minced
• 1/4 cup extra virgin olive oil
• 14 ounce can diced tomatoes
• 8 ounce can of tomato paste
• 3 cups arborio rice (or your favorite)
• 4-5 cups chicken broth
• 1/4 teaspoons saffron
• 3 tablespoons fresh parsley, chopped
• 1/2 cup white whine
• 1 tablespoon lemon juice
• Salt & pepper

Directions:

1. Preheat oven to 400 degrees.  Turn electric skillet or large stove-top skillet to medium high.
2. Separately, heat chicken stock in pan over medium high.
3. Add two tablespoons of olive oil to skillet.  Salt and pepper chicken thighs, pan sear in skillet until browned on both sides, about 5-6 minutes.
4. Move chicken to deep roasting pan and bake in oven until cooked through, about 15 minutes.  Pull out and cover with foil in the roasting pan.
5. In the skillet, add chorizo sausage and brown for 1-2 minutes.  Remove sausage from oil and set aside.  Add pepper, carrot, onion and celery.  Saute until soft, about 10 minutes.
6. Add in garlic and salt, saute for 2 minutes.  Add white wine and tomato paste, cook for another minute.  Add in diced tomato. 
7. Move mixture to side of pan and add in rice.  Brown for a few minutes and mix all together.  Add lemon juice and saffron, rubbing together in your fingers before dropping.  Add the reserved chorizo back in.  Salt to taste.
8. Add hot chicken stock to pan, enough to just cover rice and veggies.  Simmer, stirring occasionally to scrape up bits from bottom.  Keep adding stock in stages to absorbed until the rice is tender, for about 20 minutes.
9. At this stage, pour rice mixture over chicken in roasting pan.  Cover and refrigerate until ready to serve.

To Serve:

1. Preheat oven to 400. 
2. Leave the paella covered and heat through until hot, stirring occasionally.  If looking dry, add a little chicken stock and stir. 
3. Two minutes before being done, add the cooked shrimp on top to heat.  Mix all together in serving bowl.
4. Serve with chopped cilantro and lemon wedges.