Chicken and Chorizo Paella

We've been wanting to make paella for a long time.  Last night we finally made it!  We got this recipe from our favorite kitchen store: Kitchen Window in Minneapolis, MN.  This is where we bought our 14" paella pan.  The recipe below takes about 1.5 to 2 hours to prep and cook and makes about 8 servings.

Photo by Jason Hedlund

Photo by Jason Hedlund

Ingredients:

1/2 cup reserved olive oil from grilled artichokes

1/2 cup olive oil

2 cups onion, medium diced

5 cloves garlic, minced

4 oz Chorizo sausage, thinly sliced

1 (28oz) can of whole pomodoro tomoatoes (Italian plum), lightly crushed

2 1/2 cups Matiz-Bomba rice (we used Arborio which worked great!)

5 cups chicken stock (plus 2 cups on reserve)

1 tsp pimenton (paprika)

1 tsp turmeric

1/4 tsp saffron

1/4 tsp oregano, dried

salt and pepper to taste

1 lb lightly grilled chicken thighs, sliced or chopped

1 red bell pepper, julienned

1 cup leeks; cross cut into 1/4-inch coins (about 1 medium leek)

1 cup sugar snap peas

1 small/medium jar of grilled artichokes in oil, drained and quartered

1/2 cup Marcona Almonds (fried and salted), halved (we left these out)

Directions:

1. This recipe can be prepared in your paella pan, on your cooktop or grill. 

2. Add turmeric, saffron, pimenton, oregano, salt and pepper to your stock and set aside.

3. Heat the oil in a seasoned, 8 person paella pan over medium heat. 

4. Add the onion and sauté until transparent but not brown. 

5. Add the garlic and cook until softened but not brown. 

6. Add the chorizo and cook for about 5 minutes. 

7. Add the rice and sauté for 5 minutes. 

8. Add the tomatoes. 

9. Pour in the stock that has been combined with your dry seasonings. Turn heat to high. 

10. Stir once, but DO NOT STIR any more. This is critical to build up the signature crust. If grilling, close the lid to your grill. As soon as the crust starts to form, reduce the heat to medium.  The best way to know when the crust is forming is by the smell of carmelization/burning as soon as it starts.  Scrape and turn over your paella. Crust your paella 1-7 times. 

11. Add the remaining ingredients. Stir lightly into the surface. Avoid scraping the bottom of the pan and 

disturbing the crust. 

12. Cook for 5 minutes or until the liquid has been absorbed, the chicken is cooked through and the rice is tender.  Add additional stock if necessary.  Enjoy!