The secret to great paella is to be vigilant during the cooking process, constantly turning the mixture as ingredients are added, while simmering on low heat. The rice should be moist, sticky and tender when finished, so taste it periodically during the cooking. Make no mistake about it, paella is not a ‘fast food’, but the attention it requires is repaid by a delicious and most enjoyable meal.
Special equipment: a carbon steel 12 to 14 inch paella pan, a wooden spoon for stirring and large spatula for turning.
Total preparation and cooking time: 1 ½ to 2 hours. Serves 4 to 6 people.
• 2 tbsps. Extra Virgin Olive Oil
• 4 Boneless, Skinless, Chicken Thighs, halved
• 4 tbsps. Unsalted Butter
• 1 Large Yellow Onion, chopped
• 1 qt. Unsalted Chicken Stock
• 1 tsp. Saffron
• 1 Cup of Arborio Rice
• 3 Chorizos, sliced ¼ inch thick
• ½ lb. Frozen Peas
• ½ lb. Mussels, de-bearded and rinsed
• 2 dozen small Littleneck Clams, scrubbed and rinsed
• 2 Lobster Tails, removed from shell and quartered
• ½ cup dry white wine
• 1 lb. Large Shrimp, cleaned and deveined
• 2 large Roasted Red Peppers, thinly sliced
• 1 small jar Marinated Artichoke Hearts, drained
1. Heat the olive oil on medium and brown the chicken.
2. Remove and set aside the chicken, add and melt the butter.
3. Add onions, sauté until translucent.
4. Add 3 cups of chicken stock and bring to a low boil.
5. Add saffron and stir well, then add the rice.
6. Cook over low-medium heat for about 15 minutes, stirring constantly.
7. Add back the browned chicken, then the chorizos.
8. Add the peas and remaining cup of chicken stock, reduce heat to low.
9. For the next 30 minutes add and stir constantly the following ingredients: mussels, clams and lobster meat.
10. When clams begin to open, add the wine and cook 5 minutes.
11. Add the shrimp, peppers and artichoke hearts, stir until shrimp turn pink approximately 15 minutes.
Serve with Rioja wine such as: Marques De Caceres Rioja Crianza Red
Please see: Cooking in Naples…Florida, that is!