Prepared with chicken, chorizo, shrimp, clams, rice and vegetables, and that unmistakable saffron flavor, it is, indeed, the ultimate one-dish meal. So here's how to make paella, with all the traditional Spanish flavors you could want and none of the testy history. You'll thank me later.
What goes with Paella? Not much, just garlic bread and wine.
Everything else is already in it.
Traditional paella recipes call for a whole fryer chicken cut into pieces, but modern (lazy?) me prefers boneless, skinless chicken thighs. You can do it either way. Also, if you don't have a paella pan use a large, shallow skillet. Or buy one.
1/4 cup olive oil
1/2 pound Spanish chorizo sausage, thick-sliced
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon ground oregano or rosemary
2 teaspoons paprika
2 pounds boneless, skinless chicken thighs, quartered
1/4 cup flour
1/4 cup water
2 cups chopped onions
3 cloves garlic, minced
2 cups of white long-grain rice, uncooked
Pinch of saffron threads
4 cups chicken broth
1 28-ounce canned tomatoes, chopped
1 10-ounce package frozen peas, thawed
1 9-ounce package frozen artichoke hearts, quartered
1 pound shelled and deveined large shrimp
1 7-ounce can pimientos, cut into strips
24 cherrystone clams
Heat the olive oil over medium-high heat. Add the chorizo and brown. Remove the sausage, leaving the oil. Stir the salt, pepper, oregano and paprika into the reserved oil.
Dredge the chicken pieces in flour and add them to the skillet. Brown the chicken on all sides and remove from the pan. Stick it with the chorizo.
Reduce the heat to medium and sauté the onions and garlic until soft. Stir in the tomatoes, rice and saffron. Add the chicken broth, cover and simmer for about 20 minutes.
Now add the chorizo, chicken, shrimp, peas and artichoke hearts. Toss lightly. (You can include the pimiento strips in with the toss or save them for a garnish on top.) Press the clams into the rice mixture. Continue cooking without stirring until the rice is cooked and the liquid is absorbed. If the rice is slightly toasted on the bottom when you're done, you have perfect Paella.
The Paella recipe serves 6 and it's very good with Garlic Knots.