This is one of the premiere dishes in Spain and there are as many recipes as there are families. I’ve made it so many times and in so many ways, that this is my own version, but I still will make a pan with whatever I have in the kitchen sink. The crazy part of mine that will garner the most debate by Spaniards is the use of Spanish Chorizo (No, not that Mexican kind that everyone is so use to in queso or with eggs). If you have never had paella, you might want to start with a basic chicken or maybe just fish and shellfish, until you find the combination that you like the best. There are even some out there that are made with squid ink in the rice or snails tucked in the rice with grains that have compacted themselves into the opening locking all the tasty goodness of the snail.
This recipe gives everyone a chance to pick and get the tasty morsels that make their particular palate hum with joy. Your taste buds will go through a barrage of flavors from firm juicy pieces of chicken with paprika still clinging to the exterior from being pan seared to its flesh, briny olives, tangy artichokes, shrimp and mussels with that unmistakable ocean flavors and who can forget the star of the show, that nutty saffron, yellow tainted rice full of garlic and tomato sofrito that makes up the crusty browned goodness from the bottom of the pan. Try this version or your own. Its truly orgasmic with aioli and a crusty but soft centered bread on the side.
LaShawna’s Americano Mixed Paella
Not your traditional basic Spanish paella, because there are a few unconventional ingredients. This one has a little bit of a mixture that can appeal to several palates.
Ingredients
- 4 boneless skinless chicken thighs cut into 1” cubes
- 2 tsp Paprika
- 1 Tbsp extra virgin olive oil
- 1 tsp sea salt
- 1/2 tsp Black pepper
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- 8 Tbsp Extra Virgin Olive Oil
- 2 links Spanich Style Chorizo Sausage ¼” sliced
- 1 medium onion chopped
- 1 red bell pepper chopped
- 1 9 oz cube Red Spoon Crushed tomatoes with garlic
- 5 cloves garlic cloves minced
- 1 tsp thread Saffron
- 1 Tbsp Anchovy Paste
- 1 tsp sea salt
- •
- 2 cups Bomba or Abboria Rice
- 5 cups chicken broth
- ½ cup white wine
- •
- 3 in calamari tubes cut rings
- 15 large shrimp
- 15 mussels or clams
- ¼ cup frozen green peas
- 7 oz baby artichoke Hearts drained
- 3 oz Manzanilla Olives stuffed with pimentos
- 2 in whole Roasted Piquillo Peppers cut in strips
- Lemons wedges
Instructions
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Add 1 Tbsp olive oil, the Paprika, salt and pepper to cubed chicken and let rest for a least 1 hour. This can be setting while you prep other ingredients.
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In at least a 15” paella pan or oven safe pan, add 2 Tbsp of olive oil to very hot pan and brown chicken and chorizo. Add calamari for about 2 minutes. Remove from pan and set aside. Add remaining oil and cook onions till translucent. Add peppers and garlic to cook for a few more minutes. Add tomatoes, anchovy paste, saffron plus reaming salt and pepper and cook till bubbling.
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Pour in the rice and stir till coated with tomato sofrito. Add chicken, chorizo and calamari back to the pan. Pour wine and chicken broth in pan. Distribute rice mixture evenly in the pan and do not stir again. Evenly place artichokes peas and olives.
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Simmer for about 15 minutes, then arrange the shrimp and shellfish evenly on top. Simmer for another 15 minutes or all the broth has been absorbed. Test rice for doneness and add a little more broth and time if not done, but still do not stir. You want the bottom layer to get that crusty brown goodness.
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Remove from heat, gently cover with foil and let sit for another 10 minutes. Garnish with piquillo peppers and lemon wedges.
Recipe Notes
Tips:
This is best done on a gas grill, outdoor propane burner or open campfire with a grate.
The last 15 minutes can also be done, lightly covered with the foil, in a 350 degree oven.
Make your own with different fish, chicken parts or veggies to your own liking.
Serve with garlic aioli and crusty bread.
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