PAELLA MIXTA

PAELLA MIXTA image

Number Of Ingredients 30

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Ingredients

Tasting Table
"Unlike its Italian cousin, risotto, paella is traditionally cooked over an open fire. The rice is boiled vigorously until the top gets fluffy and the rice at the bottom of the pan has transformed into the socarrat, the prized burnt rice crust.
We made a mixed paella studded with shrimp, chicken, chorizo and piquillo peppers, cooking the chicken and shrimp on the grill so they got nice and smoky. The entire dish is laced with chicken broth and sofrito, a classic Spanish sauce of onions, tomato and garlic that have been cooked down in olive oil."
For the Allioli:
1 large egg yolk
¾ cup extra-virgin olive oil, preferably a light, fruity variety
1 garlic clove, pounded into a paste
1 teaspoon lemon juice
Salt, to taste
For the Paella:
6 bone-in, skin-on chicken thighs
½ cup extra-virgin olive oil
Salt, to taste
6 whole jumbo shrimp (with heads and tails)
6 ounces dry-cured Spanish chorizo, sliced into ¼-inch rounds
1 medium Spanish onion, finely diced
3 garlic cloves, minced
3 medium tomatoes, grated using a box grater
2 dried ñora chile peppers, stemmed, seeded and soaked in 1 cup boiling water
2 teaspoons hot smoked paprika (pimentón picante)
1 large pinch Spanish saffron threads, crumbled
2 cups paella rice, preferably Bomba or Valencia
Salt, to taste
6 cups low-sodium chicken stock, preferably homemade
1 pound mussels, scrubbed and debearded
½ pound littleneck clams, scrubbed
3 roasted piquillo peppers, torn into ½-inch-wide strips
For serving:
2 tablespoons finely chopped flat-leaf parsley
2 lemons cut into wedges (optional)

Steps:

1. Allioli: Whisk egg yolk. Drizzle in the oil, drop by drop, whisking constantly, til mixture is emulsified and thick. Whisk in the garlic paste & lemon juice. Season with salt & set aside. The allioli can be made a day ahead. Cover & chill then bring to room temp before serving. 2. Paella: Prepare a med-hot charcoal grill. While grill is heating, season the chicken with salt allow it to come to room temp. Brush grill grates with ¼ c of the xvoo. Place the chicken skin-side-down on the grill and close lid. Grill the chix til golden brown and almost cooked through, about 12 to 15 min. While the chicken is cooking, season shrimp with salt and place on grill for about a min on each side. Transfer chicken & shrimp to a sheet pan. 3. Place a 15" paella pan on the grill. Once the pan is hot, add chorizo and cook, stirring occasionally, til the chorizo starts to brown and the fat has rendered, about 10 min. Remove the chorizo to a bowl. 4. Add the onions to the pan and cook, stirring often until soft, about 8 minutes. Add the garlic and cook for 2 minutes. If the pan seems dry, add the remaining olive oil. Add the tomatoes and ñora chile, & its soaking liquid. Cook til the liquid has reduced and the vegetables have softened and melded together, about 12 min. Add chorizo back to the pan with the paprika & saffron. Cook til fragrant, about a min. 5. Add the rice and season with salt. Cook for 1 min with the sofrito and chorizo. Add stock, stir to and bring to a rapid boil. 6. Bury the chicken thighs skin-side-up in the rice and cook. Do not stir from this point on, until the rice is tender but still al dente and the chicken is cooked, about 20 to 25 min. Nestle the mussels, clams & shrimp in the rice. Cover and cook until the mussels and clams have opened up and the shrimp are cooked, about 5 minutes. Top with the roasted piquillo peppers and allow to sit for 5 minutes before serving. 7. Sprinkle parsley over the paella and serve with allioli & lemon wedges.

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