Really Good Paella

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A delicious paella recipe featuring chicken, shrimp, chorizo, and a variety of vegetables.

Servings

6

Seafood
Main Dish
Comfort Food
Dinner

Ingredients

  • 6 chicken thighs cut in half crosswise
  • salt to taste
  • black pepper freshly ground, to taste
  • 2 tablespoons extra-virgin olive oil divided
  • 1/2 teaspoon saffron threads 1/2 teaspoon
  • 7 cups chicken broth divided
  • 1/2 pound green beans trimmed
  • 2 large onions minced
  • 4 cloves garlic minced
  • 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon
  • 1 teaspoon smoked paprika 1 teaspoon (pimenton de la Vera)
  • 1 can (28 ounce) Italian plum tomatoes canned, preferably San Marzano variety; drained, seeded and chopped
  • 3 cups paella rice medium-grain variety such as bomba
  • 1/2 pound Spanish chorizo sausage smoked, not raw, cut into 1/2 inch slices
  • 1 red bell pepper roasted, peeled, seeded, thinly sliced
  • 12 medium shrimp peeled and deveined
  • 1 cup shelled fresh or frozen peas
  • 12 small fresh clams or mussels cleaned
  • lemon wedges for garnish

Preparation

  1. Season the chicken thighs with salt and pepper.
  2. Add 1 tablespoon oil to each of two 14-inch paella pans or two 12 or 14 inch skillets set over medium-high heat.
  3. When oil is hot, add half of the chicken thighs to each pan and brown on both sides, 15 to 20 minutes. Transfer to platter.
  4. While chicken is browning, toast the saffron threads in a medium saucepan (at least 2-quart size). Remove from heat and crush the threads with the back of a wooden spoon.
  5. Add 1/2 cup chicken broth and bring to a simmer over medium heat, remove from heat and let steep for 10 minutes.
  6. Add 5 1/2 cups additional chicken broth to the saffron infusion and bring to a simmer; hold until needed over low heat.
  7. Divide the green beans between the two pans and saute for 5 to 6 minutes or until the beans are shriveled and beginning to lightly brown. Transfer beans to the platter with the chicken.
  8. Remove all but 1 tablespoon of fat from each paella pan and divide the onion and garlic between them. Saute until the onion is translucent.
  9. Divide the pepper flakes and smoked paprika between the two pans and saute for another 30 to 60 seconds.
  10. Divide the tomatoes between the pans and saute until the liquid from the tomatoes has evaporated and the mixture is thickened, about 5 to 7 minutes more.
  11. Sprinkle 1 1/2 cups of rice over the onion mixture in each pan.
  12. Pour 3 cups of hot broth evenly over each pan of rice, then arrange the chorizo and green beans on the rice.
  13. Nestle the chicken thighs into both pans and bring to a boil; reduce heat and simmer rapidly until the rice appears on the surface of the mixtures, about 5 to 6 minutes.
  14. Arrange the roasted red pepper over both pans.
  15. Divide the shrimp between both pans and push the shrimp down into the rice.
  16. Continue simmering until all the liquid has been absorbed and the rice is al dente, another 8 to 10 minutes. If all of the liquid is absorbed but the rice is not done, add a little more broth and cook a few minutes more.
  17. Cover the pans with foil and cook gently for another 2 minutes to ensure that the top layer of rice is evenly cooked.
  18. With the pans still covered, raise the heat to medium-high and cook until the bottom layer of rice begins to brown. You may hear the rice crackling, which is normal, but if the rice starts to burn, remove the pans from the heat immediately.
  19. Check the chicken for doneness.
  20. Sprinkle peas over each pan and let stand, covered, for 5 to 10 minutes.
  21. While the paella is standing, bring the remaining chicken broth (or water if you have used all of the broth) to a boil in a medium saucepan and add the clams or mussels.
  22. Cover and simmer for 3 to 4 minutes or until the clams have opened. Arrange cooked clams or mussels over each pan of paella, discarding any that did not open.
  23. Serve directly from pan with wedges of lemon to squeeze over the rice.