We finally have rain in Newport Beach and I love the idea that fall may actually make an appearance in SoCal, if even for a few days. So, I’ve decided to take advantage of the wind and the drop in the temp outside to make one of my favorite rice dishes. Paella is a tricky dish but the reward of its nutty aroma and delicious taste make it well worth the wait. The recipe is a hybrid of several and takes about 2 hours to prepare. You can make the chicken ahead of time and cut your prep time down to 45 minutes.
Paella
1 tablespoon sweet paprika
2 teaspoons dried oregano
1 teaspoon turmeric
1 teaspoon pink Himalayan sea salt
1 (3-pound) organic chicken, cut into 10 pieces
1/4 cup extra-virgin olive oil
2 Linguiça Portuguese sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
generous pinch saffron threads
1 pound jumbo shrimp, peeled and de-veined
1/2 cup snap peas chopped
Combine paprika, oregano, turmeric and salt in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered. Preheat oven to 350 degrees.
Heat oil in a paella pan. Sauté the Linguiça and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Then bake the chicken at 350 degrees for 40 minutes. Remove chicken from the pan to small bowl with Linguiça and sauté the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes. Fold in the rice and stir to coat. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add shrimp, tucking them into the rice. Let the paella simmer, without stirring, until the rice is al dente, for about 15 minutes. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds. Remove from heat and rest for 5 minutes. Garnish with peas and parsley. Bon appetite.
