I took a bunch of paella recipes from the internet and mashed them together into this. Writing it down because it’s really great, makes a ton, and the leftovers are even better the next day.
- Olive oil
- 4 boneless, skinless chicken thighs, trimmed of extra fat
- ~150g double-smoked bacon, cut into chunks
- ~250g spicy chorizo sausage, removed from the casing
- 1 yellow onion, finely chopped
- 4 cloves garlic, finely chopped
- 4-5 tinned tomatoes, chopped, with some of the extra juice
- 1 heaping tsp smoked paprika
- 2 pinches saffron
- 2 c bomba paella rice
- 5-6 c hot chicken stock
- 1/2 lb small bay scallops
- 12-15 med shrimp (shell on or off, doesn’t matter, off is easier)
- 15-20 PEI mussels
- Season chicken thighs with salt and pepper, then fry in olive oil over medium heat (in the pan you’re going to use for the paella) until browned and cooked through. Set aside until cool, then roughly chop.
- Heat chicken stock to almost boiling on another burner, and hold it at a good temperature. You’ll add the hot stock to the paella after the rice.
- Add some more olive oil to the paella pan, and - over medium heat - cook bacon pieces until crisp.
- Add chorizo and cook until well browned (the crispier the better at this point)
- Add chopped onion and cook until soft.
- Stir in garlic and fry for another 20-30 seconds - don’t let the garlic get brown
- Sprinkle paprika and saffron over the meat and onions, and stir and fry for a minute or so.
- Add tomatoes and their juices and let this cook for 7-8 minutes — tomatoes should be cooked and falling apart when they’re ready. One recipe said they should be “jammy” at this point, and that’s about right.
- Stir chicken pieces back in.
- Pour in the 2 cups of dry rice, and stir well so all the rice is distributed and coated in meaty tomatoey spicy stuff.
- Add 5 cups of hot chicken broth and stir well. Bring everything to a boil (shouldn’t take long) then turn down to LOW. Let paella cook, uncovered, over low heat for 10 mins or so.
- After 10 mins, stir in the scallops, then settle everything back into an even layer (the rice should be getting fat now, but everything should still be pretty soupy).
- Let cook for another 10 mins, uncovered, then test the rice. It should not be soupy any more and the rice should be just about - but not quite - done. If it’s still crunchier than you want and the mixture seems too dry, stir in another half cup of stock & let cook for another 5-10 mins.
- Once the rice is just about done to your liking, lay the shrimp on top (don’t stir them in), and nestle the mussels into the rice. COVER & let continue cooking for another 10 minutes or so.
- Done. Serve with lemon wedges and chopped parsley.
It’s not perfect, and I’m sure it’s far from traditional, but it was awfully yummy, and the leftovers heat up perfectly baked in the oven (40 mins @350deg, covered tightly with foil).