Chicken, Shrimp & Chorizo Paella
1/4 cup white wine
1/2 teaspoon saffron
1 tablespoon olive oil, divided
8 scallions, white and light green parts sliced into 3-inch pieces
6 ounces smoked chorizo, thinly sliced
2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
2 teaspoons coarse kosher salt, divided, more to taste
½ teaspoon freshly ground black pepper
2 cups finely chopped onion
1 cup finely diced red bell pepper
3 tablespoons thinly sliced garlic
1 tablespoon minced serrano, plus more for garnish
1/2 cup minced tomato
1 teaspoon smoked paprika
1 1/2 cups paella rice (a.k.a. “Bomba” rice)
3 1/2 cups chicken broth
12 ounces medium shrimp (31/35 count), peeled and deveined
1/3 cup mayonnaise
1/4 teaspoon minced garlic
1/4 teaspoon smoked paprika
1/2 teaspoon lemon juice
1/4 teaspoon coarse kosher salt
In a small bowl, combine white wine and saffron and allow to steep at room temperature.
Preheat the oven to 375˚F.
Heat 1 teaspoon oil in No. 14 Skillet over medium-high heat. Add scallions and cook until softened and lightly charred, about 3 minutes. Remove from the skillet and reserve.
Reduce heat to medium. Add chorizo slices to skillet and cook until fat renders and edges brown, 5-7 minutes. Remove from skillet and reserve.
Add 1 teaspoon oil to the fat in the pan. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Add to skillet and sear over medium heat until brown on all sides, about 3-4 minutes. Remove and reserve.
Add remaining teaspoon oil to the pan and reduce heat to medium-low. Stir in onion, red pepper, garlic, serrano pepper, tomato and paprika and cook until sofrito is soft and jammy, about 8-10 minutes.
Increase heat to medium and add rice. Stir to combine and cook until slightly toasted, about 1-2 minutes. Pour in wine-saffron mixture and reduce for 1 minute, stirring to deglaze the pan. Pour in chicken broth, stir just once, and bring to a simmer. Return reserved chorizo and chicken to the pan and return to a simmer; taste broth and adjust seasoning if necessary. Transfer immediately to the preheated oven and bake uncovered until rice is tender and liquid is almost completely absorbed, about 20-25 minutes.
Carefully return paella to the stovetop over medium-high heat. Gently nestle raw shrimp across the top. Cook undisturbed until shrimp are just cooked through and rice develops the crispy socarrat on the bottom, about 5-7 minutes longer. Garnish with additional minced or sliced serrano pepper and reserve charred scallions. Serve with Paprika Aioli