PAELLA, TECHNIQUE FOCUS

This recipe is all inclusive. That said, choose all the proteins or only the ones you want. The recipe is designed for 2-4 servings, but if all the proteins are included, it will serve up to 6.

Ingredients:

Prepare the Aioli sauce first. Store in the refrigerator until service. Serve on the side.

2 chicken thighs (*), bone in, skin on (raw)
4-6 oz. chorizo , diced (optional)
1 Tablespoon EVOO
Method: Place olive oil in paella pan over high heat. Add chicken and brown both sides. Cook chicken to almost done.

Add chorizo and the following to pan, and cook for 3-5 minutes until vegetables are aromatic but still al dente.
1 medium onion, small dice
2-4 garlic cloves, peeled, sprout-out, sliced
3-4 stalks celery, sliced or 1 small bulb fennel, small dice
1 each red and green pepper, seeded and chopped
Add:
2 cups Bomba rice (short grain rice) ( or 1/2 cup per person)

Add 1 teaspoon Flavors of Spain seasoning, 1/2 teaspoon Pimente d’espellette and 3/4 teaspoon saffron. to 1 quart warm chicken stock. Then add in stock in intervals over medium high heat to the rice; add 1-2 cups stock to moisten rice; stir and even ingredients across the bottom of the pan; allow to cook.

Keep your eye on it so you can add the remaining liquid as needed without stirring the rice. (this step develops the socarrat, or crispy bottom of the rice), Most likely you will need the last of the stock to add slowly to keep the surface moist.

Without stirring, add to top of rice: All or combination of the following:
browned chicken pieces to finish cooking (or cooked leftover cubed pieces)
8-12 clams or mussels (hinge side stuck into rice, so you can see them when they open)
2-4 fresh raw sea scallops
3-6 fresh peeled raw shrimp, sliced horizontally in half
Cook until clams start to open then top with off with 3-4 3oz pieces raw fresh fin fish, such as halibut, rock fish, salmon

Cover the pan with dome lid (*), so rice continues to cook and the seafood finishes. When the clams and mussels are open fully, check the fin fish which should also be done.

Serve from the pan with a side of garlic aioli and lots of grilled bruschetta.

(*) Chef Note1: Paella is all about the rice. The proteins can be anything you want. If you have left over chicken or even turkey, just add in with chorizo, if using.
Chef Note 2: If you don’t have dome lid that fits, you may use a large skillet to cover pan. If neither is available, dampen several thickness of paper towel and lay across top of pan.