Barcelona-Style Rice
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
37
Spice
40
Sweetness
42
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Rinse the chicken pieces and pat dry
2
Mix the oregano and paprika with some salt and pepper in a small bowl
3
Rub the spice mixture all over the chicken and stick it in the refrigerator to marinate for 30 minutes
4
Heat the oil in a paella pan or wide shallow skillet over medium-high heat
5
When the oil is beginning to smoke, add the chicken, skin side down, and brown all over, turning with tongs
6
Add the chorizo and continue to cook until the oil is a vibrant red color
7
Remove the chicken and sausage to a platter lined with paper towels
8
Return the pan to the stove and lower the heat to medium
9
Now make a sofrito by sautéing the garlic and onion in the oil that remains in the pan for 7 to 10 minutes, until they begin to brown
10
Add the tomatoes and cook it all down until the mixture caramelizes a bit and the flavors meld
11
Season with salt and pepper
12
Fold in the rice, stirring to coat the grains
13
Stir in the saffron
14
Pour in 3 cups warm water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid
15
Do not cover or stir constantly as you would a risotto
16
Add the shrimp, lobster, clams, and the reserved chicken and chorizo
17
Give the paella a couple of good stirs to tuck all the pieces in there, then just let it simmer, without stirring, until the rice is al dente, about 15 minutes
18
Scatter the peas on top and continue to cook for 5 more minutes, until the paella looks fluffy and moist
19
(The ideal paella has a toasted rice bottom called socarrat
20
) Then let it rest off the heat for 5 minutes
21
Garnish with parsley and serve with lemon wedges
22
Rinse the chicken pieces and pat dry
23
Mix the oregano and paprika with some salt and pepper in a small bowl
24
Rub the spice mixture all over the chicken and stick it in the refrigerator to marinate for 30 minutes
25
Heat the oil in a paella pan or wide shallow skillet over medium-high heat
26
When the oil is beginning to smoke, add the chicken, skin side down, and brown all over, turning with tongs
27
Add the chorizo and continue to cook until the oil is a vibrant red color
28
Remove the chicken and sausage to a platter lined with paper towels
29
Return the pan to the stove and lower the heat to medium
30
Now make a sofrito by sautéing the garlic and onion in the oil that remains in the pan for 7 to 10 minutes, until they begin to brown
31
Add the tomatoes and cook it all down until the mixture caramelizes a bit and the flavors meld
32
Season with salt and pepper
33
Fold in the rice, stirring to coat the grains
34
Stir in the saffron
35
Pour in 3 cups warm water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid
36
Do not cover or stir constantly as you would a risotto
37
Add the shrimp, lobster, clams, and the reserved chicken and chorizo
38
Give the paella a couple of good stirs to tuck all the pieces in there, then just let it simmer, without stirring, until the rice is al dente, about 15 minutes
39
Scatter the peas on top and continue to cook for 5 more minutes, until the paella looks fluffy and moist
40
(The ideal paella has a toasted rice bottom called socarrat
41
) Then let it rest off the heat for 5 minutes
42
Garnish with parsley and serve with lemon wedges