OMG. this was so good. there are no words that adequately describe how tasty this is/was.
i have a saying: “m can destroy a kitchen in 2 moves: she walks into the kitchen – check. she opens the fridge – checkmate.” tonight was no exception. but the messiest meals are also the tastiest so i’m not complainin’.
½ cup uncooked Valencian Rice per person or 1/3 cup if using Bomba
1 cup chicken stock per ½ cup rice, more if using Bomba
5 threads saffron per person dissolved in a little white wine
4 tablespoons, or more, olive oil, to cover bottom of pan
1 piece of chicken, such as a thigh, per person
½ to 1 soft chorizo, such as Bilbao or Palacios, per person
½ teaspoon Spanish sweet pimentón (paprika) per person
1 clove garlic per person, minced
¼ cup chopped onion per person
⅛ cup grated tomato (cut in half, grate and discard the skin) per person
2 shrimp or prawns per person
2-4 small clams and/or mussels per person
red piquillo peppers cut in strips
artichoke hearts, green beans or peas
cooked white Spanish beans such as alubias de la granja or judión
lemon wedges for garnish
salt to taste
Heat stock and keep warm. Toast saffron gently in a small pan. When aroma is released, add white wine. Allow to come to a boil then remove from heat. Heat paella pan over medium heat, add olive oil and fry chicken until it begins to brown. When chicken is golden and juice runs clear, add garlic and onions and saute until translucent. Add chorizo and cook until heated. Add the rice, stirring until well coated with oil (about 1 minute). Add the paprika and grated tomato. Stir, add saffron flavored wine and hot stock. Bring to a boil while scraping the bottom of pan. Then add the piquillo peppers, artichoke hearts, green beans, cooked judion beans and peas. Adjust heat to maintain a slow boil. After about five minutes, add the seafood. Cook another 15 minutes, or until rice is done. Sprinkle with chopped parsley, garnish with lemon wedges and serve.