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

Serves 6-8

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

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Chicken, Shrimp & Chorizo Paella