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Do-Ahead Paella
Chef: Kevin Weeks
Food Mood: Holiday
Cuisine: Spanish

Description
Paella is the most famous of Spanish dishes, filled with bold flavors laid on a smooth and luscious bed of rice. This most famous of Spanish dishes deserves it's reputation. Our version works well in the oven making it much easier to prepare. Excluding chicken and chorizo and incorporating fish and additional seafood can take the overall menu into a balanced direction if some of your guests are non meat eaters.

Servings: 6

Ingredients
4 cups chicken stock
5 - 6 strands saffron
1/2 lb fresh Spanish chorizo, cut into 1/4" rounds (Italian sausage can be substituted)
1 lb boneless skinless chicken breasts, cut into 1" cubes
1 tsp Spanish paprika (Hungarian hot paprika may be substituted)
salt and pepper
3 Tbsp olive oil
1 ea large onion, peeled and diced
1 ea red bell pepper, diced
3 cloves garlic, sliced
1 cup white wine
1 cup short grain rice (arborio rice works; Calasparra rice is preferred)
1/2 can diced tomatoes (15oz can), drained
1 1/2 cup frozen peas
1/2 lb shrimp, cleaned and peeled

Method
Heat oil in a large, covered sauté pan over medium high heat. Brown chorizo, set aside. Season chicken with salt, pepper, and paprika. Brown in pan on all sides and reserve with the chorizo. Reserve in refrigerator up to 1 day.

Heat oven to 325F.

Bring chicken stock to a vigorous simmer and add saffron.

In paella or oven proof, shallow pan, heat 2 Tbsps olive oil. Saute onion and red pepper over medium heat until translucent, stirring occasionally. Add garlic and continue cooking for one minute. Add rice and cook for another three minutes, stirring frequently.

Add tomatoes, chicken, and sausage to pan. Stir in wine and stock and bring to a vigorous simmer. Cover and place on center rack in oven. Cook until most, but not all, of the liquid is absorbed (about 30 minutes). Add shrimp and peas, re-cover, and continue cooking another 10 minutes.