Paella
Chicken & Chorizo Paella (Serves 6)
4-6 chicken drumsticks
2 tablespoons olive oil
8 oz Spanish chorizo
1 medium yellow onion
1 red bell pepper
5-6 garlic cloves
¾ teaspoon smoked paprika
5-7 saffron threads
2 cups Arborio or Bomba rice
3-½ cups chicken stock
6 cherry tomatoes
6-8 shrimps (peeled and cleaned)
3 tablespoons chopped parsley
Lemon wedges
Preheat your oven to 400 °F. Season your chicken drumsticks with salt, pepper, and olive oil. Add the chicken to your pan and cook on all sides for about 5 minutes (until the chicken is browned). Remove the chicken and add to a plate.
Add olive oil to your pan. Cut the chorizo into small pieces and place into the pan. Cook for about 3 minutes. Cut the onions, bell peppers, saffron, smoked paprika and garlic into small pieces and add. Mix all ingredients together.
Add the rice and mix until the rice is well incorporated. Add the stock and a heavy pinch of salt and pepper.
Add the chicken, turn the heat up, and simmer for about 2 minutes.
Move your paella from the stove top to your oven. Let it bake for about 30-45 min. When the rice has cooked through, you can add the shrimp and let cook for another 5-10 min (until the shrimp is fully cooked—no longer transparent).
Remove from the oven and garnish with parsley and lemon wedges. Add more salt and pepper to taste. (Alternatively, remove from oven and place over medium heat for another 2 minutes to create a crust on the bottom, called the socarrat. Then garnish.)
