Recipe Index

Ingredients

• 2 1/2 lbs chicken thighs*, seafood (large shrimp, uncooked, small clams, mussels, cut up fish) or a combination of meat and seafood, washed and cut up
• 3 tablespoons olive oil (more needed while cooking meat)
• 2 cloves garlic, chopped
• 1 tablespoon dry oregano leaves
• 1 tablespoon Pimenton (Spanish smoked paprika), Spanish pimiento dulce see FAQ section
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2-3 cloves garlic (about 4 teaspoons) chopped
• 2-3 tomatoes, about 2 cups chopped tomatoes OR one 14-16 oz can peeled tomatoes whole or chopped, drained before using
• 1 1/2 cups sweet onion (such as Vidalia, Walla Walla)or white onion, chopped
• 1-2 teaspoons sea salt, or to taste
• 3 cups chopped vegetables such as: red pepper, fresh green beans, artichokes, mushrooms, small red onion, peas
• ½ cup green onion, chopped
• 1/2 cup fresh parsley, chopped and divided
• 2 tablespoons almonds or hazelnuts toasted and ground until consistency of flour (a few small chunks are ok), optional
• 1-2 fresh lemons, cut up
• 3-5 threads saffron for 6 person paella, about ¼ teaspoon of threads loosely packed
• 5-6 cups chicken stock
• 2 tablespoons soy sauce
• 2 cups Spanish Bomba rice, see substitutions on post under FAQ

Method

1. Combine 3 tablespoons olive oil with the garlic, oregano, smoked paprika and 1 teaspoon salt and coat the chicken and seafood; chill until needed.
2. Cook the sofrito: soften the garlic in 2 tablespoons olive oil, add the tomatoes, onion and sea salt and cook on medium-low 30 to 45 minutes, until completely soft; blend smooth or leave chunky.
3. Toast the nuts at 350°F for 5 to 8 minutes, cool and grind to a coarse flour.
4. Heat the stock, crush in the saffron and stir in the soy sauce; keep warm.
5. Sear the chicken in a 16-inch paella pan over medium-high heat, about 6 minutes per side, and the shrimp 2 to 3 minutes per side; set aside.
6. Cook the chosen vegetables in the pan until softened and lightly browned, adding a little more oil if needed.
7. Stir in about 1 cup sofrito, then the rice, green onion and half the parsley, and coat the grains well.
8. Pour in the saffron stock, sprinkle over the ground nuts and level the rice without stirring; return the chicken to the pan.
9. Cook uncovered, starting on high heat then reducing to medium-high, until the rice has absorbed most of the liquid.
10. Nestle in the shrimp and shellfish for the last 5 to 10 minutes and cook until the rice is tender and the shellfish have opened; discard any that stay closed.
11. Rest off the heat, covered with a clean towel, 5 to 10 minutes; garnish with the remaining parsley and lemon wedges and serve.

Total: 1 h 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data