PAELLA WITH SHRIMP, CHICKEN, CHORIZO AND LEMON AIOLI

PAELLA WITH SHRIMP, CHICKEN, CHORIZO AND LEMON AIOLI image

Yield 8 People

Number Of Ingredients 25

Ingredients

Lemon Aioli:
4 cloves garlic, peeled
1/2 teaspoon kosher salt, plus more for seasoning
*2 egg yolks
1/4 cup fresh lemon juice
1 tablespoon lemon zest
3/4 cup olive oil
Freshly ground white pepper
Paella:
10 cups chicken stock, divided
Large pinch saffron
1 (2 1/2-pound) package boneless chicken thighs
1/2 -1 pound chorizo, cut into 1/2-inch thick slices
1/2 large onion, chopped
4 artichokes, trimmed down to hearts and quartered
1 head of garlic, plus 3 garlic cloves, finely chopped
2 tomatoes, halved horizontally and grated in largest whole of box grater
1 teaspoon paprika
2 cups Arborio or other medium grain Paella rice
1 pound large shrimp, peeled and deveined, with tail on
1 cup fresh or frozen peas
1/2 can garbanzo beans
1/4 cup roasted red pepper, from jar or fresh
Freshly chopped flat-leaf parsley leaves, for garnish
1/2 cup Lemon Aioli

Steps:

Preparation for the paella: Bring the chicken stock (should be seasoned like soup) to a simmer in a medium saucepan and add a large pinch of saffron (lightly toast in dry pan if you want). For preparation ahead, separate from paella pan if you want, heat 3 tablespoons of the olive oil in a very large skillet over medium-high heat. Season the chicken pieces with salt and pepper and add to the heated pan. Cook until browned on all sides. Remove the chicken pieces to a plate. Add the chorizo and just start to brown, then add onion, artichoke hearts and garlic and saute until the onions are translucent. Transfer chorizo and artichoke hearts to plate. Make Sofrito: In pan with onion and garlic, add grated tomato, paprika, season with salt, if necessry, and cook stirring often, until the mixture has deep burgundy color and thick like compote. Add a little stock to deglaze if necessary. Reserve for paella pan. Make Paella: In paella pan, heat oil over medium high heat, add the rice, any chicken/chorizo juices and sofrito, stirring for two minutes, add about 7 1/2 cups of the chicken stock and bring to a simmer. Nestle the chicken in the rice and let cook, uncovered, until the rice is quite al dente, about 15 minutes. Add the shrimp, chorizo, artichoke, red pepper, peas, garbanzos. Adjust the heat as necessary to maintain a gentle simmer for 8-10 minutes. If the stock is disappearing too quickly, just add a bit more of the remaining 2 cups. Increase heat to medium high so the rice on the bottom of the pan should form a brown crispy crust by the end of the cooking time, about 2-3 minutes. Remove from heat and cover with foil for 5 min. Top with parsley, lemon slices, and lemon aioli.