Paella Variations
Made This?
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In my book, the best kind of tradition is to invite close friends over, have a bottle of rioja (or, my favorite, Txacolina, if you want a refreshing white for a hot summer evening), and share a homemade dish from the heart. Come summertime, paella is just the thing. This Spanish dish is a guaranteed crowd-pleasing centerpiece for special occasions and parties, but honestly, this dish is enough reason to celebrate all on its own. With its beautiful and impactful presentation, I wouldn’t be surprised if a few tears are shed when you serve it. While it might not be the simplest dish in the world, it also really isn’t as scary to make as you may think. Plus, its signature taste, texture, and jaw-dropping look is more than worth the effort it requires.
Grab some friends (and some wine!) and get out the nice plates, then read on for all the ways to make your paella the best it can be:
Start the paella off by preparing the chorizo. In a large skillet, cook the chorizo in hot oil for about 1 minute until lightly browned, then remove chorizo from the heat and set it aside for later.
In the same skillet, cook the chicken in the same oil, for about 5 minutes until golden brown. Once browned, season the chicken with salt and toss to coat evenly.
Then push the chicken to one side of the skillet and, to the other, add in the plum tomatoes and garlic, cooking for about 5 minutes until the tomatoes have caramelized. Once caramelized, add in the paprika and saffron and cook for another minute until warmed and aromatic.
Add the chicken broth into the pan along with the chorizo and season with salt. Allow the broth to come up to a boil, then add in the rice and mix together until the rice is completely covered with the liquid. Leave the pan alone as it cooks on high heat for 5 minutes, then reduce the heat to medium and cook for another 5 minutes. Then, once more, reduce the heat, this time to low, and let the mixture cook for another 15 minutes at a gentle simmer.
Season the shrimp with salt and add them into the dish, allowing the paella to simmer for 10 minutes or until the rice has absorbed most of the liquid and al dente. A good way to know that you are getting close is the beginning of the crackling sound of the rice toasting. This is a good thing. Allow the bottom of the rice to toast, checking to see doneness, until deeply golden brown. Remove the pan from the heat and let it sit for 5 minutes to cool slightly before serving.
The full list of ingredients and instructions can be found in the recipe below.
Paella is certainly a dish best eaten fresh. Since there is shrimp in this version, it will only keep in the refrigerator for up to 1 day after cooking, though the texture won’t be as satisfying. If you are reheating leftovers, I find the most effective way to do so is in a hot pan on the stovetop.
extra-virgin olive oil
Spanish chorizo, cut into 1" pieces
boneless, skinless chicken thighs, cut into 1" pieces
Kosher salt
plum tomatoes, grated on the large holes of a box grater, skins and core discarded
cloves garlic, crushed
smoked paprika
saffron threads
low-sodium chicken broth
(400 g.) bomba rice
large shrimp, peeled, deveined
Lemon wedges, for serving
Let us know what you think in the comments below!