Paella – what’s not to love. It’s usually a dish that has to wait for a weekend with nothing to do but work through all the steps to make a proper batch. Then we saw a version on Christopher Kimball’s Milk Street – one of our favorite food shows. The origins of paella and the regional variations are in the Milk Street article – fun stuff for the Serious Foodie. But most importantly, their chefs came up with basically a one-pot meal which can be made in less than an hour.
We’ve modified the recipe a bit to make it even easier for you. You can find our Serious Foodie Spanish kit only on Amazon, with our amazing spice blend, easy Vigo yellow rice, and Spanish Romesco sauce – Click Here to order. Or you can DIY, using our simple step by step recipe below.
Place the chicken and shrimp in a bowl, and generously season with the Spanish spice rub. Cover, and refrigerate for at least 30 minutes, or up to 2 hours.
Place 3 tablespoons of oil in a deep skillet (or, use a paella pan if you have one). Heat to medium high, then add the chicken and shrimp. Remove the shrimp to a bowl when it turns pink - about 2-3 minutes. Remove the chicken to a bowl when browned, about and additional 2-3 minutes.
Place the chorizo in the pan, and cook until browned - about 3-4 minutes. Transfer the chorizo to a bowl.
Add the tomatoes and green beans, and salt and pepper lightly. Saute for 3 to 4 minutes. Add the additional olive oil, then add the tomato paste. Cook, while stirring, for 2 minutes. Add the garlic and any remaining spice rub, then cook for about 30 seconds. Add the sherry and cook until most of the liquid has evaporated.
Add the broth, rosemary, bay leaves, and optional saffron. Add back the chicken and chorizo. Bring the liquid to a boil, then sprinkle the rice into the skillet, distributing the grains evenly. Press the rice to make sure it's all submerged in the broth. Cook on medium for 10 minutes.
Add the shrimp and the Romesco Sauce. Remove the pan from the heat, and cover for 5 minutes. You are ready to serve!
To quote the Milk Street recipe, "Don't forget to stir in the rice after sprinkling it into the pan. Distributing the grains in an even layer and making sure they're submerged ensures even cooking. But after that, resist the urge to stir. Undisturbed cooking allows the paella to form a nicely browned bottom crust called socarrat."
We served a version of this dish recently to fellow Foodies, and added mussels near the end of cooking - it was amazing! Click HERE to order the paella kit from Amazon.