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Chicken, Shrimp, and Chorizo Paella
Ingredients
Serves 6-8
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 lbs 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
paprika aioli
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
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Instructions
1
In a small bowl, combine white wine and saffron and allow to steep at room temperature.
2
Preheat the oven to 375˚F.
3
Heat 1 teaspoon oil in No. 14 Dual Handle Skillet over medium-high heat. Add scallions and cook until softened and lightly charred, about 3 minutes. Remove from the skillet and reserve.
4
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.
5
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.
6
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.
7
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.
8
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