Spanish-Style Paella #FamousRestaurantCopycats
Varied ingredients could be selected for this kind of Paella like Chicken, shrimp, clams, lobster, chorizo, (any seafoods and fish of your choice) and rice are just a few of the delicious ingredients in this version of paella.
Ingredients:
2 chicken thighs
2 chicken legs
1 teaspoon dried oregano
2 tablespoons sweet paprika
kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 Spanish chorizo sausage
4 cloves garlic, crushed
1 onion, diced
1 can (16 ounce size) whole tomatoes, drained and hand-crushed
1 cup Spanish rice, short to medium grain
1 teaspoon saffron threads
3 cups warm water
4 jumbo shrimp, peeled, with heads and tails on
2 lobster tails, split
6 littleneck clams, scrubbed
1/2 cup frozen sweet peas, thawed
fresh parsley leaves, for garnish
lemon wedges, for serving
Procedures:
(1) Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the chicken and stick it in the refrigerator for 30 minutes so the flavor can sink in a bit.
(2) Heat the oil in a paella pan or wide shallow skillet over medium-high heat.
(3) When the oil is beginning to smoke, add the chicken, skin-side down, and brown all over, turning with tongs. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter lined with paper towels.
(4) Return the pan to the stove and lower the heat to medium. Now make a sofrito by sauteing the garlic and onion in the oil that remains in the pan for 7 to 10 minutes, until they begin to brown.
(5) Add the tomatoes and cook it all down until the mixture caramelizes a bit and the flavors meld. Season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir in the saffron.
(6) Pour in 3 cups warm water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or stir constantly like a risotto.
(7) Add the shrimp, lobster, clams and the reserved chicken and chorizo. Give the paella a couple of good stirs to tuck all the pieces in there; then just let it simmer, without stirring, until the rice is al dente, about 15 minutes.
(8) Scatter the peas on top and continue to cook for 5 more minutes, until the paella looks fluffy and moist. (The ideal paella has a toasted rice bottom called socarrat.) Then let it rest off the heat for 5 minutes.
(9) Garnish with parsley and serve with lemon.
(10) Serves 4.
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