15-Step Paella

This weekend I cooked my friend Trevor some Spanish Paella for his birthday celebration. Trevor and I have both spent some time in Spain and share an equal love for this dish. Although it took four painful visits to four different grocery stores to get all of the ingredients for this dish it was well worth it. When I took my first bite, I was transported back to Madrid where I had my first taste of this salty-savory-seafood-citrus goodness. I would eat paella every day if I could. This recipe will definitely resurface the next day I am feeling nostalgic about my adventures across Spain. Enjoy my wanderlust friends! 

3 medium tomatoes

16 uncooked jumbo shrimp

16 uncooked mussels

2 tablespoons fresh Italian parsley

1 teaspoon paprika

1 pound boneless skinless chicken thighs

8 oz of Spanish chorizo

1 medium yellow onion

3 medium garlic gloves

1 large pinch of saffron

2 cups paella rice

4 cups of low-sodium chicken broth

2 medium lemons

Salt and pepper

EVOO

1. Heat oven to 400 degrees F.
2. Core and peel tomatoes and grate until you have about ½ cup of tomato juice.
3. Peel, devein, and wash shrimp. Combine with a ¼ teaspoon of paprika, salt, and pepper in a small bowl and set aside.
4. Scrub mussels and set aside in a strainer with ice.
5. Cut chicken into 1 inch pieces. Combine with a generous amount of salt and pepper in another small bowl and set aside.
6. Cut Spanish chorizo into ¼-inch thick rounds. Place 15-inch paella pan on stove, add EVOO, and cook chorizo until it starts to brown and fat has rendered (about 3 minutes per side) then transfer sausage to large bowl.
7. While chorizo is cooking go ahead and dice your onion and chop your garlic.
8. When chorizo is done add 1 or 2 tablespoons of EVOO to pan and now cook chicken until golden brown (about 4 minutes per side) then transfer to the same bowl as your chorizo.
9. Reduce burner heat and cook your diced onion, salt, and pepper until softened (about 5 minutes). Next add garlic, remaining ¾ teaspoon paprika, and saffron until fragrant (less than a minute).
10. Stir in tomato juice and cook 3 minutes while stirring. Add rice and more salt into tomato mixture and stir. Add chicken broth and arrange the rice mixture in an even layer.
11. Evenly distribute chorizo and chicken over the rice.
12. VERY IMPORTANT STEP: Do not stir the rice from this point on. I know it’s tempting but don’t.
13. Bring to a lively simmer and cook rice while rotating the pan 90 degrees every few minutes until rice swells and much of the liquid has been absorbed (about 10-15 minutes). The mixture will bubble unevenly which is why you will want to keep a close eye and rotate the pan.
14. Arrange remaining seafood (shrimp and mussels) in pan, place in oven, and bake until the mussels have opened and the shrimp is cooked through (another 10 minutes of so). Remove from oven and top with fresh parsley and squeezed lemon juice. You can cut lemons into wedges in case your guest would like even more citrus added.
15. Close your eyes for the first bite, pretend you’re in Spain, and follow by a large swig of red wine.