1Core and halve the tomatoes. Grate the flesh side of each half on the large holes of a box grater set over a medium bowl, stopping when you get to the skin. Discard the skins. You should have about 3/4 cup of tomato pulp and juice; set aside.
2Place the shrimp and scallops in a medium bowl, add 1/4 teaspoon of the paprika, and season with salt and pepper. Toss to combine and refrigerate.
3Place the chicken in a medium bowl and season generously with salt and pepper; set aside.
4Heat your 15" Paella pan to Medium high and heat until hot, about 2 minutes. Add the chorizo to the pan, and cook, stirring occasionally, until the sausage is starting to brown and the fat is rendered, about 2 to 3 minutes. Using tongs or a slotted spoon, transfer the chorizo to a large bowl; set aside.
5There should be a thin layer of rendered fat in the pan. If there’s not enough, 2-4 tablespoons of olive oil. Add the seasoned chicken to the pan in a single layer, and sear, stirring occasionally, until both sides of the chicken pieces are golden brown, about 6 minutes total. Using tongs or a slotted spoon, transfer the chicken to the bowl with the chorizo; set aside.
6Add the onion to the pan, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes, adjusting the heat as the paella pan might get too hot.....so that the onions don’t burn. Add the garlic, remaining 3/4 teaspoon paprika, and saffron, stir to combine, and cook until fragrant, about 30 seconds.
7Add the reserved tomato pulp and juice and cook until the mixture has slightly darkened in color, scraping up any browned bits from the bottom of the pan, about 3 minutes. Add the rice and measured salt and stir to coat in the tomato mixture.
8Add the boiled chicken broth and stir to combine. Arrange the rice mixture in an even layer. Distribute the reserved chorizo, Pimentos, and chicken over the rice, adding any accumulated juices from the bowl. (Do not stir the rice from this point on.)
9Transfer the paella pan to the oven at this time and bring the mixture to a lively simmer. Continue to simmer, checking occasionally, until the rice grains have swelled, most of the liquid has been absorbed, and the rice begins to make a crackling sound, about 12 minutes. (Make sure to rotate the pan occasionally to evenly distribute the heat if you need to.)
10AT THIS TIME....THEN....Add the peas and Arrange the reserved shrimp and the shellfish (hinge-side down) in the rice, nestling them slightly. SHUT THE OVEN DOOR and cook until the shellfish have opened, the shrimp are just cooked through, and the rice is tender but still al dente, about another 10 to 12 minutes.
11Remove the pan from the oven, cover with foil, and let stand for 5 minutes. Before serving the paella, discard any unopened shellfish and sprinkle the dish with the parsley. Serve with the lemon wedges.
That was delicious the Smokey flavor of the sauce tremendous. Used my grill with a piece of oak
Thank you, Chef! Sounds and looks amazing!
Can you use duck instead of Rabbit?
My parents are from Santander a small seaside town in Northern Spain and here is the recipe I learned from them. Enjoy!
Paella
2 medium, ripe tomatoes (about 12 ounces)
16 shrimp (about 12 ounces), peeled and deveined
1/4 pound bay scallops
1 teaspoon smoked Spanish paprika (pimentón dulce)
Freshly ground black pepper
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces or drumette wings
8 ounces Spanish chorizo, cut into 1/4-inch-thick rounds
2-4 tablespoons olive oil, as needed
1 medium- large yellow onion, small dice
2 -4 medium garlic cloves, finely chopped or more (we love it!)
1 large pinch saffron threads
2 cups paella rice (about 1 pound), sometimes labeled bomba or Valencia
1 teaspoon kosher salt, plus more for seasoning the shrimp, scallops and chicken
4 cups (1 quart) chicken broth
16 mussels, Manila clams, or a combination, scrubbed
calamari, Crab meat and Lobster tails (can be optional)
Peas (frozen or canned)
4-8 oz. jar of Red pimento strips
2 tablespoons coarsely chopped fresh Italian parsley leaves
2 medium lemons, cut into 8 wedges each, for serving
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Instructions
1Core and halve the tomatoes. Grate the flesh side of each half on the large holes of a box grater set over a medium bowl, stopping when you get to the skin. Discard the skins. You should have about 3/4 cup of tomato pulp and juice; set aside.
2Place the shrimp and scallops in a medium bowl, add 1/4 teaspoon of the paprika, and season with salt and pepper. Toss to combine and refrigerate.
3Place the chicken in a medium bowl and season generously with salt and pepper; set aside.
4Heat your 15" Paella pan to Medium high and heat until hot, about 2 minutes. Add the chorizo to the pan, and cook, stirring occasionally, until the sausage is starting to brown and the fat is rendered, about 2 to 3 minutes. Using tongs or a slotted spoon, transfer the chorizo to a large bowl; set aside.
5There should be a thin layer of rendered fat in the pan. If there’s not enough, 2-4 tablespoons of olive oil. Add the seasoned chicken to the pan in a single layer, and sear, stirring occasionally, until both sides of the chicken pieces are golden brown, about 6 minutes total. Using tongs or a slotted spoon, transfer the chicken to the bowl with the chorizo; set aside.
6Add the onion to the pan, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes, adjusting the heat as the paella pan might get too hot.....so that the onions don’t burn. Add the garlic, remaining 3/4 teaspoon paprika, and saffron, stir to combine, and cook until fragrant, about 30 seconds.
7Add the reserved tomato pulp and juice and cook until the mixture has slightly darkened in color, scraping up any browned bits from the bottom of the pan, about 3 minutes. Add the rice and measured salt and stir to coat in the tomato mixture.
8Add the boiled chicken broth and stir to combine. Arrange the rice mixture in an even layer. Distribute the reserved chorizo, Pimentos, and chicken over the rice, adding any accumulated juices from the bowl. (Do not stir the rice from this point on.)
9Transfer the paella pan to the oven at this time and bring the mixture to a lively simmer. Continue to simmer, checking occasionally, until the rice grains have swelled, most of the liquid has been absorbed, and the rice begins to make a crackling sound, about 12 minutes. (Make sure to rotate the pan occasionally to evenly distribute the heat if you need to.)
10AT THIS TIME....THEN....Add the peas and Arrange the reserved shrimp and the shellfish (hinge-side down) in the rice, nestling them slightly. SHUT THE OVEN DOOR and cook until the shellfish have opened, the shrimp are just cooked through, and the rice is tender but still al dente, about another 10 to 12 minutes.
11Remove the pan from the oven, cover with foil, and let stand for 5 minutes. Before serving the paella, discard any unopened shellfish and sprinkle the dish with the parsley. Serve with the lemon wedges.
...... ordered a paella pan. Need to get some saffron and then ready to feast on Chef Andres paella recipe
This is awesome. Would it be ok to put the pan on a charcoal grill and add some wood?
A pleasure to read, and even more pleasurable to eat I'm sure