Week Night Paella
This version of the Spanish classic is easy to make using the Serious Foodie Spanish kit, which is found exclusively on Amazon.
Ingredients
- 1 jar Serious Foodie Spanish blend
- 1 pound boneless, skinless chicken thighs patted dry, trimmed, cut into 1 inch pieces
- 12-18 large shrimp de-veined, shelled
- 4 tablespoons Extra virgin olive oil
- 8 ounces chorizo (optional) Cut into 1/4 pieces. Use a high quality Spanish brand if available. Boarshead Superiore will work
- 1 pint cherry tomatoes halved
- 8 ounces fresh green beans trimmed, cut into 1 inch pieces
- 1 tablespoon tomato paste
- 4 medium cloves garlic minced
- 1/4 cup dry sherry
- 3 cups low sodium chicken broth Pacific brand is our favorite.
- 2 teaspoons fresh rosemary (optional) minced
- 2 fresh bay leaves
- 1/4 teaspoon saffron threads (optional)
- 1 package Vigo Yellow Rice
- Salt and Pepper To taste
Instructions
- 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. Remove the pan from the heat, and cover for 5 minutes. You are ready to serve!
Notes
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!
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