Part of the allure of paella is that it’s hard to mess up! I don’t have very specific instructions, so here are some general guidelines.
- Olive oil
- Seasonings: parsley, paprika, oregano, salt, pepper, red pepper flakes, saffron threads, bay leaf, parsley, lemon zest, saffron
- Chicken stock
- Ground chorizo or your other favorite cased meat
- Boneless skinless chicken thighs
- Shrimps (large, peeled and deveined)
- Yellow onions
- Diced tomatoes
- Arborio or other short grain rice
1. Heat up a pan over low/medium heat and cook your preference of sausage. I like to use ground chorizo as the flavor is in each bite.
2. Cook sausage until close to done, it should still be a bit pink. Then add boneless skinless chicken thighs to the pan and season with a spice mix of your choosing.
3. Once the chicken is close to done, slice into halves of quarters. Then pull all meat to the outside of the pan to maximize space for the sofrito.
4. Add in olive oil and garlic, I use 2-3 heads of garlic. Cut them in half and place cut sides down in the pan. Roast until you can squeeze each piece of garlic out of the husk and discard husks. Add equal parts chopped onion and tomatoes, then sprinkle with chopped parsley.
5. Now it’s time to add in 1/3 cup Arborio rice per person. Next add in enough chicken broth to cover rice and sofrito. As the broth cooks down, add more until the rice is close to done.
6. Next up, grind saffron and add to pan. Be sure to keep a close eye on the rice to make sure it doesn’t burn. Add in shrimp, and mix back in sausage and chicken. Then add in frozen peas & tomatoes.
7. You’ll know you’ve perfected this paella when the shrimp are pink and a gold crust forms.
8. Finish by garnishing with chopped parsley and lemon wedges.