Chicken-Chorizo Paella
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
50
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
450 g
Chicken Wing1 cup
Onion (diced spanish)2 stalks
Celery (sliced)1 cup
Carrot (sliced)6 sprigs
Thyme1 tbsp
Saffron Threads1 cup
Ketchup2 tbsps
Spanish Paprika (smoked)1 tbsp
Vegetable Oil2 large
Red Bell Pepper (thinly sliced)1 tbsp
Garlic (minced)2 tbsps
Extra-Virgin Olive Oil1.25 cups
Rice (calasparra)2 tbsps
Pepper (thinly sliced piquillo)1 cup
Tomato PasteDirections:
1
Make the stock: Combine the chicken wings, onion, celery, carrot, bay leaves, thyme, peppercorns and juniper berries in a large pot and add water to cover
2
Bring to a simmer over medium low to medium heat; simmer, uncovered, 45 minutes
3
Add the saffron and simmer 15 more minutes
4
Strain the stock: Pour the stock through a fine strainer; discard the solids
5
(If not using immediately, let cool, then cover and refrigerate up to 3 days or freeze up to 3 months
6
) Poach the chicken: Bring 8 cups water, the quartered onion, bay leaf and celery to a simmer in a large pot over medium heat
7
Add the chicken thighs and gently poach until just tender, about 12 minutes
8
Shred the meat: Remove the chicken from the pot using tongs and reserve the poaching liquid
9
Let the chicken cool slightly, then discard the skin and shred the meat
10
Make the sauce: the tomato paste, ketchup and paprika in a blender
11
Strain 2 cups of the reserved poaching liquid; add the liquid to the blender and puree until smooth
12
Finish the chicken: Heat the vegetable oil in a large skillet over medium heat
13
Add the sliced onion, bell peppers and garlic and cook until translucent, 10 to 12 minutes
14
Add the pureed sauce and cook, stirring, until the sauce thickens, 8 to 10 minutes
15
Add the shredded chicken and stir to coat with the sauce
16
Season with salt and keep warm
17
Make the paella: Preheat the oven to 350 degrees F
18
Heat the olive oil in a paella pan or large ovenproof skillet over medium-high heat
19
Add the chorizo and cook until the fat renders, about 5 minutes
20
Add the onion and garlic and cook until the onion is translucent, about 10 minutes
21
Add the rice and stir to lightly coat with the oil
22
Stir in the peas, piquillo peppers, olives, 2 cups chicken mixture and 2 1/4 cups saffron chicken stock
23
Season with salt
24
Bake and serve: Cover the paella pan or skillet tightly with foil and bake until the liquid is completely absorbed, 20 to 22 minutes
25
Remove from the oven and let rest, covered, 5 minutes
26
Serve in the pan
27
Photograph by Andrew Sabin