Maria's Classic Paella

Ingredients

• Servings: 8
• 4 cups chicken stock
• 20 saffron threads, crushed
• 3/4 cup olive oil
• 4 chicken thighs
• 1 cup chopped onion
• 4 cloves garlic, minced
• 4 links chorizo de bilbao (spicy spanish semi-cured sausage)
• 2 cups spanish paella rice
• 2 teaspoons spanish sweet paprika
• 1/2 cup grated peeled roma (plum) tomatoes
• 8 clams in shell, scrubbed, or more to taste
• 8 mussels, cleaned and debearded, or more to taste
• 8 prawns, peeled and deveined (leave tails)
• 3 red bell peppers, cut into strips
• 10 ounces peas
• salt and ground black pepper to taste
• 1/2 cup chopped fresh italian parsley
• 8 wedges lemon
• 1 baguette, sliced

Recipe

Preparation Time: 25 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• bring stock to a simmer in a stockpot over medium-low heat. stir crushed saffron into the simmering stock.
• heat olive oil in a paella pan over medium heat. fry chicken thighs in hot oil until lightly browned, 3 to 5 minutes per side. add onion and garlic; cook and stir until the onion is translucent, 5 to 7 minutes more. arrange the chorizo into the pan around the chicken thighs and cook until warmed, 3 to 5 minutes per side.
• pour rice into the paella pan and stir to coat with oil; season with sweet paprika. stir grated tomato into the rice and cook until the tomato is warmed, 2 to 3 minutes.
• pour chicken stock into the paella pan and bring to a boil while scraping any browned bits of food off the bottom of the pan with a flat-edged wooden spoon. smooth surface of rice with the wooden spoon in an even layer so it cooks evenly.
• reduce heat to medium-low and continue to cook, without stirring, until the rice has softened but has yet to completely absorb the stock, 15 to 30 minutes.
• place clams and mussels, hinged-side down, into the rice; continue simmering until the mussels and clams open, 5 to 7 minutes.
• nestle prawns into the rice; add bell pepper and peas. continue cooking until the bottom of the rice is browned and fragrant, about 10 minutes. remove from heat and cool 5 to 10 minutes. season with salt and pepper, sprinkle parsley over the paella, and garnish with lemon wedges. serve with baguette slices.