Week Night Paella
We love paella, and we usually have to wait for a weekend with nothing to do but work through all the steps to make a proper batch. We came across a recipe while watching one of our favorite food shows – Christopher Kimball’s Milk Street. We learned so much about the origins of paella, and the regional variations from their article. 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 so that you can use our Serious Foodie Spanish kit, which contains rice and seasonings that will make this your new go-to Spanish comfort food meal. We’ve also changed a few ingredients, adding chorizo and shrimp, and eliminating cannellini beans.
Week Night Paella
This version of the Spanish classic is easy to make using the Serious Foodie Spanish kit.
Place the chicken and shrimp in a glass bowl, then toss with about one half of the Serious Foodie Spanish spice blend (about 3 tablespoons). Cover and refrigerate for at least 30 minutes.
In a nonstick 12-inch skillet over medium-high, heat 2 tablespoons of oil until barely smoking. Add the chicken and shrimp in an even layer and cook on both sides until well-browned, about 3 minutes.
Add in the remaining 2 tablespoons oil. After 1 minute, add the tomato paste and cook, stirring, until the mixture is beginning to brown, about 2 minutes. Stir in the garlic and 1 tablespoon Serious Foodie Spanish spice blend, then cook until fragrant, about 30 seconds.
Add the sherry and cook, stirring occasionally, until most of the liquid has evaporated and the mixture begins to sizzle, 2 to 4 minutes.
Add in the tomatoes, the green beans and the chorizo, and stir to coat everything. Add the sherry and cook, stirring occasionally, until most of the liquid has evaporated and the mixture begins to sizzle, 2 to 4 minutes.
Stir in the broth, rosemary and saffron (if using), then bring to a boil over medium-high. Sprinkle the rice into the pot, and stir to combine completely. Return to a boil, then lower the temperature to medium. Cook uncovered for 10 minutes. Cover for 5 minutes. Uncover, then increase to medium-high and continue to cook, without stirring but rotating the pan every 10 seconds or so, until you hear sizzling and smell a toasty aroma, 1 to 2 minutes. Do not stir.
Drape a clean kitchen towel across the top, then cover with a lid and let rest for 10 minutes. Use a wooden spoon or silicone spatula to scoop the paella onto individual plates, scraping along the pan to loosen the bottom crust (socarrat). Serve with the Serious Foodie Romesco sauce on the side.
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."