Cassie’s Ruminations

Paella, Revisited

This was my next iteration of paella, incorporating the changes from last time. I didn’t have any onion on hand, so I just used some onion powder, and it turned out just fine. I also used a full pound of shrimp, though I’d be perfectly happy to have half shrimp and half clams as I did last time. The only other thing I’d change for next time would be to use peeled shrimp, as the smaller shrimp were a bit pain to peel when cooked whole.

Paella
Serves 4 generously

1 lb skinless boneless chicken thighs, cut into large chunks
2 tsp paprika
1 tbsp dried oregano
kosher salt and black pepper
½ lb Spanish chorizo, Portuguese Linguica, or Andouille
3 tbsp extra virgin olive oil
1`tsp onion powder
4 large cloves garlic, pressed
1 tbsp dried parsley
1 can whole tomatoes (15 oz), crushed by hand
2 cups dry white rice
3 cups warm water
kosher salt and black pepper
½ tsp saffron threads
1 lb shrimp, peeled and deveined (I used 51-60 count in the picture above)
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 and brown on all sides. Remove to a plate. Add the garlic and dried parsley, and cook until the garlic is just turning fragrant. Add the tomatoes, parsley, and onion powder, 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 6-8 minutes or until the liquid is mostly absorbed, stirring regularly. Add the chicken and chorizo back to the skillet and cover, cooking for another 10 minutes or until the chicken is cooked through. Add the shrimp 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.

Serve hot.