My Mom's PaellaSubmitted by: JO_JO_BA
IntroductionThis is my mom's recipe for paella that we used to make every New Year's Eve as a celebratory meal. It's a bit pricey, definitely exotic, but well worth it for a special occasion. This is my mom's recipe for paella that we used to make every New Year's Eve as a celebratory meal. It's a bit pricey, definitely exotic, but well worth it for a special occasion.
1 2/3 cups chicken stock
½ cup white wine
1 tsp saffron threads
½ tbsp olive oil
8 oz boneless, skinless chicken thighs, cubed
2 tbsp olive oil
¼ large Spanish onion, diced
2 cloves garlic, minced
1 cup short grain rice (such as Arborio)
¼ tsp smoked or sweet paprika
1 oz Spanish chorizo
½ cup peas
1 diced red bell pepper
10-12 cherry tomatoes, halved
12 raw tiger shrimp, peeled and deveined
12 small clams (like littleneck), scrubbed
18 mussels, scrubbed
Salt and pepper to taste
Bring the stock and wine to a boil and add the saffron. Let steep 10 minutes. Keep warm.
Warm ½ tbsp oil in a Dutch oven over high heat. Season the chicken thighs and brown on all sides. Remove to a plate.
Reduce the heat to medium and add the remaining oil to the Dutch oven.
Add the onion and garlic and sauté until the onion is completely soft.
Stir in the rice and cook until toasted and light brown. Stir in paprika.
Pour in the hot stock mixture, chorizo, peas, and red pepper. Stir well.
Fold in the chicken, trying to keep it near the top of the pot.
Cover and bake 15 minutes.
Scatter the cherry tomatoes over the mixture and nestle the shrimp, clams and mussels into the top of the rice.
Re-cover and cook a further 10-12 minutes, until shrimp is done and mussels open.
Serving Size: serves 6 generously