CLASSIC PAELLA

CLASSIC PAELLA image

Yield 8

Number Of Ingredients 19

5 cups (or more) low-salt chicken broth
1 teaspoon saffron threads
1 tablespoon ground cumin
1 tablespoon Hungarian sweet paprika
1 teaspoon salt
1 teaspoon pepper
6 chicken drumsticks with skin and bones
6 chicken thighs with skin and bones
2 tablespoons olive oil
3 red bell peppers, chopped
3 medium onions, chopped
6 garlic cloves, minced
1 pound uncooked chorizo sausage, casings removed
2 1/2 cups uncooked converted white rice (about 1 pound)
2 1/2 pounds littleneck clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled (tails left intact), deveined
1 pound sea scallops
1/4 cup chopped fresh parsley

Steps:

Preheat oven to 350 F. Bring 5 cups chicken broth to simmer in large saucepan over medium heat. Add saffron; simmer 5 minutes. Cover and set aside. Mix cumin, paprika, salt, and pepper in small bowl. Rub all of mixture over chicken, coating each piece completely. Heat oil in very large wide ovenproof pot over medium-high heat. Add chicken and saute until golden brown on both sides, about 8 minutes. Transfer chicken to medium bowl, leaving drippings in pot. Place same pot over high heat. Add bell peppers, onions, and garlic; saute until golden brown, about 10 minutes. Add sausage; saute until browned, breaking up with back of fork, about 5 minutes. Add rice; stir 2 minutes. Add reserved saffron to broth; bring to boil. Add chicken; stir to combine, Reduce heat to medium; cover, and simmer until rice is tender and almost all liquid is absorbed, about 15 mintes. Add clams and mussels to pot; stir to combine. Place shrimp and scallops atop rice mixture; cover and cook until clams and mussels open, adding more broth by 1/4 cupfuls if mixture is dry, about 12 minutes (discard any clams or mussels that do not open). Season paella with salt and pepper. Transfer to large rimmed platter or bowl, sprinkle with parsley, and serve.