Paella Splendida
By: Emily Heston
Published: Thursday, December 10, 2009 - 3:50pm

Ingredients




Paella Splendide
3 cups Bomba or Aborio rice
6 cups chicken broth
4 chorizo sausages
3 chicken thighs, with skin and bones, sprinkled with salt and 
3 boneless, skinless chicken breasts, cut into slices, sprinkled with salt and 
1 large red onion,  chopped
2 red peppers, cored and sliced
3 cloves garlic, chopped
4 mediums tomatoes, coarsely chopped
1 cup peas (fresh or frozen peas which have been thawed)
2 tablespoons saffron
4 ounces capers
4 ounces pimentos
8 ounces artichoke hearts, (canned or frozen hearts which have been thawed)
8 ounces Spanish olives stuffed with pimentos
1 tablespoon smoked Spanish Paprika
36 littleneck clams
12 prawns
1 lemon, cut into wedges





Preparation

1 Place a medium sized saucepan over medium high heat, rub saffron between your hands and into the pan, use a wooden spoon to stir saffron around in the pan until you can smell its’ fragrance.  Pour chicken broth into pan and bring to a boil.   Once it comes to a boil, turn off heat and allow broth to sit. 2 Heat a paella pan or large skillet over high heat and place sausages in pan (any casings removed).   Chop up sausage with wooden spoon to bite sized pieces and brown.  When brown, remove sausage from pan using a slotted spoon, leaving the oil from the sausages in the pan.  Put sausages on a large plate or platter and cover to keep warm. 3 Lie chicken thighs skin side down in remaining fat and allow them to get crispy brown.  Using tongs, turn thigh over and allow to cook thoroughly (takes 10 – 15 minutes). 4 During the last 5 minutes add the sliced chicken breasts and stir in fat until cooked (about 5 minutes). 5 When cooked, remove chicken pieces from fat and place them on platter with sausages, covered. 6 Drop sliced pepper and chopped onions and 2/3 of the chopped garlic into remaining fat and stir until just becoming translucent. 7 Add rice to vegetables and stir, allowing a few grains of rice to brown, about 3 minutes. 8 Add in chopped tomatoes, peas, capers, pimentos, olives, artichoke hearts, remaining garlic, and paprika and stir to mix. 9 Arrange the chicken thighs, breasts, sausage, attractively on top of rice and vegetables. 10 Imbed clams in mixture. 11 Top with prawns. 12 Ladle some of the saffron scented broth into the pan, allow to cook, uncovered on medium heat.  Continue to ladle in as much broth as possible as the rice absorbs it. 13 During this final cooking process the rice becomes tender and flavorful, the meat is reheated and the seafood will cook.   It is desirable for a caramelized crust to form on the bottom of the rice mixture. 14 Top with lemon wedges and serve. 


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Preparation

 1  Place a medium sized saucepan over medium high heat, rub saffron between your hands and into the pan, use a wooden spoon to stir saffron around in the pan until you can smell its’ fragrance.  Pour chicken broth into pan and bring to a boil.   Once it comes to a boil, turn off heat and allow broth to sit.  2  Heat a paella pan or large skillet over high heat and place sausages in pan (any casings removed).   Chop up sausage with wooden spoon to bite sized pieces and brown.  When brown, remove sausage from pan using a slotted spoon, leaving the oil from the sausages in the pan.  Put sausages on a large plate or platter and cover to keep warm.  3  Lie chicken thighs skin side down in remaining fat and allow them to get crispy brown.  Using tongs, turn thigh over and allow to cook thoroughly (takes 10 – 15 minutes).  4  During the last 5 minutes add the sliced chicken breasts and stir in fat until cooked (about 5 minutes).  5  When cooked, remove chicken pieces from fat and place them on platter with sausages, covered.  6  Drop sliced pepper and chopped onions and 2/3 of the chopped garlic into remaining fat and stir until just becoming translucent.  7  Add rice to vegetables and stir, allowing a few grains of rice to brown, about 3 minutes.  8  Add in chopped tomatoes, peas, capers, pimentos, olives, artichoke hearts, remaining garlic, and paprika and stir to mix.  9  Arrange the chicken thighs, breasts, sausage, attractively on top of rice and vegetables.  10  Imbed clams in mixture.  11  Top with prawns.  12  Ladle some of the saffron scented broth into the pan, allow to cook, uncovered on medium heat.  Continue to ladle in as much broth as possible as the rice absorbs it.  13  During this final cooking process the rice becomes tender and flavorful, the meat is reheated and the seafood will cook.   It is desirable for a caramelized crust to form on the bottom of the rice mixture.  14  Top with lemon wedges and serve.

About


We use the chicken thighs for the sake of tradition, using only boneless, skinless breasts will save a lot of time and it is easier to eat.  
Serve with a cold Spanish white wine, we like the Santiago Ruiz from Riaxs Baixas.
When making paella, hope for leftovers!  We like to remove any seafood before storing leftovers in the refrigerator overnight.  In the morning the paella can be heated in an oiled skillet and topped with poached eggs for delicious brunch fare.
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