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Spanish paella

75 min • 6 servings •
David Weinberg

75 min •     6 servings•

David Weinberg

A colorful paella with shrimp, chicken, chorizo, peas, and lemon wedges in a pan on a wooden table.

This is a classic Spanish dish which has so many varieties that you can be creative and stray somewhat authentic. It is a staple in my cooking when I have to feed a large group. You can make this on the stove top and oven or outside on a grill or an open fire.

This serves 6 people (give or take) and is the indoor adaptation of my Birthday paella recipe which I cook on the grill.

Ready

  • 1 lb bomba Spanish paella rice
  • olive oil (any good Olive will suffice)
  • 2 lbs of boneless chicken thigh meat
  • 1 lb of Spanish chorizo
  • 2 quarts of chicken stock
  • 1 tsp saffron threads
  • Spanish paprika to taste (I use Pimenton de la Vera-agridulce)
  • 5 cloves of minced garlic
  • 1 large diced yellow onions
  • 1 cup of shelled peas
  • 1 cup of roasted red peppers
  • ½ cup of chopped parsley
  • salt and pepper to taste
  • 1 lbs large prawns, in shell
  • 2 lemons quartered
  • 1 Tbl thyme, fresh
  • 1 Tbl oregano, fresh

    • Set

  • Paella pan the larger the better – (cast iron can be substituted)
  • pot for stock
  • tongs
  • ladle
  • grill pan or skillet (for shrimp)

    • Go!

  • Heat large amount of olive oil in the paella pan.
  • Brown the chicken on both sides (about 10 minutes) and set aside.
  • Bring stock to a low simmer in a separate pot.
  • Brown the cut up chorizo in the oil from the chicken on both sides. Set aside when done.
  • Sauté the onions (about 5 minutes)
  • Add the garlic and saffron for the last 2 minutes of onions sauté.
  • Add the rice to the onions and garlic. Stir well to ensure the rice is well oiled. Add more oil if necessary.
  • Ladle in approximately 2 cups of warm stock into the pan.
  • Season the rice and stock mixture with paprika and some thyme and oregano (not too much)
  • Keep adding stock into the mixture so it cooks the rice to al-dente, but do not stir the rice like risotto-you want the rice at the bottom to get crisp,about 20-30 minutes.
  • Cook the peas for 5 minutes in the stock then add to the mix.
  • Put chicken and sausage back into the rice mixture.
  • Grill the salt and peppered prawns in a grill pan or separate skillet for 2 minutes each side-then place in the rice to cook for 2 more minutes
  • Sprinkle chopped parsley on top
  • Add quartered lemons on top of the rice and serve.

    • chorizo paella saffron Spanish

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