- Prep time
- 1 hour 30 minutes PT30.016666666667M
- Cook time
- 1 hour PT1H
- 4-6 servings
Named after the vessel in which it's made, traditional paella is a kind of seafood rice pilaf. Flavorful and aromatic chorizo, seafood, chicken and saffron make this festive feast an anytime hit.
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 tablespoon kosher salt
- 1 tablespoon cracked pepper
- 2 pounds boneless, skinless chicken thighs
- ¼ cup extra virgin olive oil
- 1 pound Spanish dry chorizo, ¾-inch slices
- 1 Spanish onion, small diced
- 5 garlic cloves, chopped
- 1 bunch Italian parsley, chopped
- 15 ounces crushed tomatoes
- 1 quart Bomba Spanish short grain rice
- 2 quarts water
- 1 teaspoon saffron threads
- 12 littleneck clams
- 12 PEI mussels
- 16 prawns (16/20 count), peeled and deveined
- ½ cup green peas
- Lemon, for garnish
Mix together paprika, oregano, salt and pepper. Spread over chicken and let marinate for 1 hour.
Heat oil in a large, shallow pan (paella pan) over medium-high heat. Add chorizo and chicken, brown, then remove and reserve. Add onion, garlic and parsley to the same pan and sauté (sofrito) for 2–3 minutes. Add tomatoes and cook 3–5 minutes until caramelized.
Fold in rice and sauté until coated, then add water and saffron. Simmer for 10 minutes. Add proteins and peas and continue to simmer for another 12–15 minutes, until the rice is fluffy and moist. Garnish with lemon and serve.