A one-pot, classic Spanish Paella recipe complete with the golden, crispy, crunchy crust and the warm, spicy traditional flavors of paella.
For the chicken marinade:
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 pounds skinless, boneless chicken breasts, cut into 2-inch cubes
For the sofrito:
- 2 tablespoons olive oil
- 6 very ripe plum tomatoes, seeded and chopped
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 pinch saffron threads or ¼ teaspoon turmeric
- ½ cup chopped fresh parsley
- Zest of 2 lemons
- 1 yellow onion, finely chopped
- 1 red bell pepper, finely chopped
For the paella:
- 1 pound chorizo sausage, casings removed or if using dried chorizo, slice into thin rounds
- 2 cups medium-grain rice
- ½ cup dry white wine
- 4 cups chicken stock
- 1 14-ounce can artichoke hearts, drained and chopped
- 1 cup frozen peas
- 1 pound medium shrimp, peeled and deveined (I like 36/40 count)
- Make the marinade. In a ziplock bag, combine the olive oil, paprika, oregano, rosemary, salt, and pepper. Close the bag and squeeze to mix the ingredients together. Add the chicken, secure the bag, and massage the chicken cubes with the marinade. Place in the refrigerator for at least one hour.
- Make the sofrito. In a large bowl, mix together the olive oil, chopped tomatoes, garlic, red pepper flakes, saffron, parsley, lemon zest, onion, and red bell pepper. Stir well and set aside.
- In a large skillet over medium heat, slide the chorizo into the pan and begin to break up the meat with a spoon. Cook, stirring and breaking up the meat, until browned and cooked through – about 4-5 minutes. If you are using dried chorizo, saute the sliced rounds, stirring, until browned and some of the fat has been rendered out.
- Without draining the chorizo drippings from the pan, add the rice and stir until all the grains are coated with the chorizo fat.
- Scoop the chicken into the skillet. Stir the meat into the rice and chorizo and allow to begin cooking for 5 minutes.
- Use a spatula to spoon the sofrito into the skillet. Stir into the meats and rice.
- Pour in the chicken stock and wine.
- Add the artichoke hearts and peas. Stir the vegetables into the rice and meats. Bring the mixture up to a boil. Cover, reduce the heat to medium-low, and simmer for 10 minutes.
- Uncover the lay the shrimp on top of the rice. Replace the cover and continue to simmer for another 10-15 minutes longer until most of the liquid has been absorbed. The rice should be al dente. If you break a piece of rice, you should see a little white dot in the center. The shrimp should be opaque. Remove the cover from the pan.
- Turn the heat up to high under the skillet. Allow the bottom of the pan to begin to carmelize. Pay attention to the sound of the rice cooking – it should crackle. Also pay attention to the smell – it should smell toasted, but definitely not burned. Allow the Socarrat to toast for about 2 minutes.
- Remove the skillet from the heat and cover with a dish towel. Allow the paella to rest for 10 minutes before serving.
- When serving, stir while scraping up from the bottom to release the Socarrat and stir the toasted bits into the rice.
- Serving Size: Serves 8 - 10