BEST PAELLA

Best Paella image

Number Of Ingredients 15

1 piece Chicken, whole or 6 thighs deboned
1/4 cup olive oil
3 pieces Chorizo, spanish, thickly cut
1 pinch salt and pepper
1 onion, diced
4 cloves garlic, crushed
1 bunch parsley , flat leaves, chopped
1 can tomatoes, 16 oz. fire roasted diced
2 cups rice, spanish short grain
6 cups chicken broth
1 head red bell pepper, roasted, seeded and peeled
1/4 pound green beans
1 pinch saffron, pinch
1/2 cup green peas frozen, thawed
1 dash Dry rub for Chicken: 1 Tbsp Smoked Paprika, 2 tsp oregano, salt and pepper

Steps:

Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs.
Remove from pan and reserve. In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat.
Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid
Add chicken, chorizo, clams, bell peppers and peas tucking them into the rice
Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan add the shrimp.
When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
. Cook's note: The ideal paella has a toasted rice bottom called socarrat. Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.