Name: Classic Paella
Prep time: 30 min
Cook time: 30 min
Yield: 5
Ingredients: 1/2 c. extra-virgin olive oil -; 1 lb. Spanish chorizo, cut into 1" pieces -; 1 lb. boneless, skinless chicken thighs, cut into 1" pieces -; Kosher salt -; 2 plum tomatoes, grated on the large holes of a box grater, skins and core discarded -; 3 cloves garlic, crushed -; 1 tbsp. smoked paprika -; 2 tsp. saffron threads -; 6 c. low-sodium chicken broth -; 2 c. (400 g.) bomba rice -; 1 lb. large shrimp, peeled, deveined -; Lemon wedges, for serving -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Classic Paella

1. 1/2 c. extra-virgin olive oil -

2. 1 lb. Spanish chorizo, cut into 1" pieces -

3. 1 lb. boneless, skinless chicken thighs, cut into 1" pieces -

4. Kosher salt -

5. 2 plum tomatoes, grated on the large holes of a box grater, skins and core discarded -

6. 3 cloves garlic, crushed -

7. 1 tbsp. smoked paprika -

8. 2 tsp. saffron threads -

9. 6 c. low-sodium chicken broth -

10. 2 c. (400 g.) bomba rice -

11. 1 lb. large shrimp, peeled, deveined -

12. Lemon wedges, for serving -

How to cook deliciously - Classic Paella

1. Stage

In a large, shallow skillet (at least 12") on your largest burner, heat oil over medium-high heat until shimmering. Cook chorizo, stirring occasionally, until lightly browned, about 1 minute. Transfer to a plate.

2. Stage

In same skillet over medium-high heat, cook chicken, stirring occasionally, until golden brown, about 5 minutes; season with salt.

3. Stage

Move chicken to one side of pan; place tomatoes and garlic on other side. Cook, stirring occasionally to combine and adjusting heat as needed, until tomatoes have caramelized, about 5 minutes. Add paprika and saffron and cook, stirring, until warmed through, about 1 minute.

4. Stage

Add broth and return chorizo and any accumulated juices to pan; season with salt. Bring to a boil, then add rice and mix until rice is covered by liquid. At this point, do not touch or mix the rice. Cook over high heat 5 minutes, then reduce heat to medium and cook 5 minutes more. Reduce heat to low, then cook, maintaining a gentle simmer for 15 minutes.

5. Stage

Season shrimp with salt and add it over the rice. Keep the paella on a simmer for 10 more minutes or until rice is mostly absorbed and al dente. When it’s done you should hear a crackling sound, which means the rice is toasting. Poke through middle of rice with a knife or spoon to make sure it’s browning properly. Once deep golden brown, remove from heat and let sit 5 minutes before serving.