PAELLA DE SETAS Y POLLO

Paella de Setas y Pollo image

Yield makes 6 servings

Number Of Ingredients 15

Small handful of dried porcini
2 tablespoons extra virgin olive oil
6 bone-in, skin-on chicken thighs
1 yellow onion, chopped
3 garlic cloves, chopped
1 bay leaf
1/2 pound fresh mushrooms, preferably mixed
1/2 pound chorizo or other dry sausage
2 teaspoons pimentón (Spanish smoked paprika) or other paprika
1/2 cup dry white wine
1/2 cup tomato puree
2 cups Spanish or Arborio rice
3 cups chicken stock, preferably homemade (page 160), or as needed
Pinch of saffron threads
Salt to taste

Steps:

Soak the dried mushrooms in hot water to cover. Put the oil in a 12-inch skillet over medium-high heat. When the oil shimmers, add the chicken thighs skin side down and cook them, flipping once or twice, until the skin is deeply browned, about 10 minutes.
Add the onion and cook, stirring occasionally, until it softens and starts to take on a little color, about 5 minutes. Add the garlic and bay leaf and cook for a minute more, until the garlic is golden.
Drain the dried mushrooms and add them, along with the fresh mushrooms, to the paella pan; cook, stirring, until the mushrooms have wilted slightly and begun to give up their liquid. Add the chorizo and pimentón and cook, stirring, for 30 seconds more, then add the wine and let it bubble away for a minute or so.Add the tomato puree and cook for 5 minutes, stirring occasionally.
Add the rice, scattering it across the pan in as even a layer as possible. Add the chicken stock and saffron and season well with salt. When the stock reaches a boil, set a timer for 20 minutes and adjust the heat so the paella cooks at a gentle simmer.
Check the rice-if it's still crunchy on the top, add a little more liquid and cook for a few minutes longer.When the rice is ready, turn the heat off, let the paella rest for 2 minutes, and serve.