Paella
45 cm/18-inch Paella pan
Chef knife
Tongs
1.
Mix the smoked paprika, dried oregano, and salt. Rub the mixture over the chicken thighs and let them marinate for at least one hour or up to overnight in the refrigerator.
2.
Heat oil in a large paella pan over medium heat or an open fire. Sauté the chorizo until nicely browned, then transfer to a bowl, reserving the oil in the pan.
3.
Add 2 tablespoons of olive oil to the reserved chorizo oil. Brown the chicken thighs in batches, skin side down, for about 4 minutes on each side. Transfer to the bowl with the chorizo, leaving the fat in the pan.
4.
Heat the stock in a pot until it simmers. Meanwhile, add the onion and red pepper to the paella pan and cook over medium heat until tender, about 10 minutes. Add the garlic and cook for 1 minute, followed by the tomato paste, letting it caramelize for 1 minute.
5.
Add the rice to the pan, stirring to coat it in the fat and tomato paste. Add the saffron and chopped tomatoes, then return the chorizo to the pan. Pour in the simmering stock and stir to distribute everything evenly.
6.
Cook undisturbed for 12 minutes to develop a crispy rice crust (socarrat). Add the chicken thighs, tucking them into the rice, and simmer for 5 minutes. Add the shellfish, tucking them in as well, and cook for an additional 5–8 minutes, until the rice is tender and the shellfish have opened and are cooked through. Sprinkle with peas and cook for 2 more minutes.
7.
Remove from heat, cover with foil, and let rest for 10 minutes. Uncover, garnish with chopped parsley, and serve with lemon wedges.
Ingredients
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons salt
- Eight chicken thighs
- 4 ounces Spanish chorizo, diced into 0.5 cm/0.25-inch cubes
- 2 tablespoons olive oil
- One medium Spanish onion, diced
- One medium red bell pepper, diced
- Two cloves of garlic, thinly sliced or minced
- 2 tablespoons tomato paste
- 500 grams/2 ½ cups paella rice, such as Matiz
- 1 gram/ 0.3 ounce saffron threads
- 700 grams/24 ounces chopped tomatoes, canned are good
- 1900 milliliters/8 cups of chicken or seafood stock
- Selection of seafood, about 30 total: clams, mussels, shrimp
- 225 grams/1 cup green peas
- Chopped parsley for garnish
- 12 lemon wedges
Cook's Notes
Harvest is a communal and intense time of the year, when everyone comes together to “get it done.” I like to think of paella as an end-of-summer equivalent to a winter fondue—a dish meant to be shared, bringing people together around one table.
I cook my paella over an outdoor wood fire, which runs at about 400ºF (200ºC), but it can easily be made on the stovetop as well. Be sure to use hard Spanish chorizo rather than the softer, fresh Mexican variety.
For this dish, preparation is key. Be sure to follow best practices and have your mise-en-place ready, as paella is built in stages and you’ll want everything set in advance.