There’s something romantic about sharing paella. Maybe it’s the luxury of eating chicken, shrimp, chorizo, and mussels, all in one dish. Maybe it’s the velvety golden saffron-scented rice and vegetables, all intermingled together. Whatever it is, there’s something special about sharing a dinner of paella, Spanish wine, and some candlelight with your love.
This recipe from Saveur serves 6 to 8. So, plan on enjoying some leftovers for lunches, too.
Soak 30 crushed threads of saffron in 1/4 cup of hot water in a small bowl for 15 minutes. Season 1 lb. boneless, skinless chicken thighs, cut into 2″ pieces and 10 large shrimp with salt and pepper. In a 16″ – 18″ paella pan (or large frying pan), heat 1/2 cup olive oil over medium-high heat. Add the chicken, shrimp and 4 oz dry-cured Spanish chorizo, cut into 1/4″ thick coins. Cook, stirring occasionally, until browned – about 5 minutes.
Transfer the shrimp to a plate, leaving the meats in the pan. Add 1 T smoked paprika, 3 cloves minced garlic, 3 dried bay leaves, 3 medium minced tomatoes and 1 small minced onion. Cook until the onions soften – about 6 minutes. Add the saffron mixture and 7 cups chicken broth, season with salt, and bring to a boil over high heat.
Evenly sprinkle in 2 1/2 cups short-grain rice (use a spoon) and add 9 oz artichoke hearts, 8 oz fresh or frozen peas and 3 jarred roasted red peppers, torn into 1/2″ thick strips. Cook without stirring until the rice absorbs most of the liquid – 10 to 12 minutes. If your pan is larger than the burner, rotate it every two minutes so the rice cooks evenly. Then turn the heat to low, add the shrimp and nestle in 12 cleaned mussels, hinge-side down. Cook without stirring until the mussels open and the rice has absorbed the liquid and is al dente – 5 to 10 minutes more.
Remove the pan from the heat, cover with aluminum foil and let sit for 5 minutes before serving.
Enjoy on a cold winter’s night.
- 30 threads of saffron, crushed (a scant 1/2 tsp)
- 1 pound boneless, sinless chicken thighs, cut into 2″ pieces
- 10 large shrimp, peeled and deveined
- salt and pepper
- 1/2 cup olive oil
- 4 oz dried, cured spanish chorizo, cut into 1/4″ thick coins
- 1 T smoked paprika
- 3 cloves garlic, minced
- 3 dried bay leaves
- 3 medium tomatoes, minced
- 1 small onion, minced
- 7 cups chicken broth
- 2 1/2 cups short grain rice
- 1 9 oz box of frozen, thawed artichoke hearts or 1 can in water
- 8 oz fresh or frozen peas
- 3 jarred roasted red peppers, torn into 1/2″ thick strips
- 12 mussels, cleaned and debearded