Cassie’s Ruminations

Paella

This was a pretty tasty version of paella – a traditional Spanish dish. I’ve written it as I made it below, but next time I’m going to use skinless boneless chicken thighs cut up, and I’m going to nestle the meats deeper into the rice to better get the flavors to meld, using smaller shrimp and less rice as well. My big skillet was so overflowing that I couldn’t really get things into the rice this time around. Overall, a good dinner, and one that could easy become great with the above changes.

Paella
Serves 4-6 generously

4 large chicken thighs, skin on and bone in – about 2.5 lbs
2 tsp paprika
1 tbsp dried oregano
kosher salt and black pepper
2 links spanish chorizo or andouille in a pinch
3 tbsp extra virgin olive oil
½ medium sweet onion, diced
4 large cloves garlic, pressed
1 tbsp dried parsley
1 can whole tomatoes (15 oz), crushed by hand
4 cups dry white rice
6 cups warm water
kosher salt and black pepper
½ tsp saffron threads
½ lb shirmp, peeled and deveined (I used 15 count in the picture above)
½ lb steamer clams
½ cup frozen green peas, thawed and drained

Sprinkle the chicken with the paprika, oregano, salt, and pepper, and let sit for 20 minutes. Heat the olive oil in a large deep skillet over medium heat. Add the chorizo and brown on all sides. Remove to a plate. Add the chicken, skin side down, and brown on all sides. Remove to a plate. Add the onion, garlic, and dried parsley, and cook until the onion is just starting to carmalize. Add the tomatoes and stir to combine. Cook to reduce any liquid.

Add the rice and stir to combine well. Add the water, saffron, and salt and pepper to taste. Simmer, for 10-15 minutes or until the liquid is mostly absorbed, stirring regularly. Add the chicken and chorizo back to the skillet and cover, cooking for another 20 minutes or until the internal temperature of the chicken is about 150 degrees. Add the shrimp and clams to the skillet, pushing them down somewhat into the rice. Sprinkle the peas on top. Recover the skillet and cook for an additional 10 minutes or until the shrimp are pink and opaque and the clams have opened.

Serve hot.